Slow Cooker Chicken Enchilada Soup
Slow cooker chicken enchilada soup turns chicken enchilada flavor into a creamy, spoonable dinner. The chicken cooks until tender, then gets shredded back into the soup for a hearty bowl with enchilada-style broth. Top with sliced avocado, sour cream, cilantro, or shredded cheese.
Servings: 8 - 10 servings
Calories: 382kcal
Equipment
- Slow Cooker, 6 - 8 quart
Ingredients
- 1 medium onion chopped
- 1 medium green bell pepper diced
- 2 cloves garlic minced
- 2 cups frozen corn or 15 oz can of fire roasted corn
- 15 oz can black beans drained
- 2.5 oz can sliced black olives
- 10 oz can diced Rotel tomatoes
- 10 oz can red enchilada sauce
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 8 oz cream cheese
- 2 cups chicken broth
- 1½ lb boneless chicken breasts about 3
Instructions
- Chop the onion and the bell pepper. Mince the garlic. Put all three in a slow cooker. Add the corn, black beans, olives, chili powder, ground cumin, oregano, salt, black pepper, and cream cheese. Add the chicken breasts on top.1 medium onion, 1 medium green bell pepper, 2 cloves garlic, 2 cups frozen corn, 15 oz can black beans, 2.5 oz can sliced black olives, ½ teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon oregano, 1 teaspoon salt, 8 oz cream cheese, 1½ lb boneless chicken breasts, ½ teaspoon ground black pepper
- Add the chicken broth, can of Rotel tomatoes, and can of enchilada sauce.10 oz can diced Rotel tomatoes, 10 oz can red enchilada sauce, 2 cups chicken broth
- Set slow cooker on Medium or High for a 4 hour cook, Low for a 6 to 8 hour cook.
- Remove chicken half way through and shred it with two forks on a chopping block. Return to slow cooker to simmer and finish cooking.
- Stir until the cream cheese is fully melted into the broth. Ladle into bowls and add sour cream, tortilla strips, shredded cheese, avocado, or cilantro.
- Serve in bowls with a dollop of sour cream, tortilla strips, and shredded cheese.
Notes
- Use thawed chicken: Thawed chicken cooks more evenly in the slow cooker and is easier to shred when done.
- Drain the beans: Drained black beans keep the broth from turning muddy or too thick.
- Choose the right Rotel heat level: Tomatoes with green chiles come in mild, original, and hot, so pick the one your family will enjoy.
- Stir well at the end: Cream cheese may look separated at first, but it smooths into the hot broth after stirring.
- Use cooked beans only: Canned or previously cooked black beans are fine, but dry beans should not be added directly to this soup.
Nutrition
Serving: 1g | Calories: 382kcal | Carbohydrates: 28g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 1310mg | Potassium: 650mg | Fiber: 7g | Sugar: 6g | Vitamin A: 867IU | Vitamin C: 22mg | Calcium: 87mg | Iron: 3mg
