Slow Cooker Chicken Enchilada Soup Recipe

Name: Slow Cooker Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tablespoons olive oil; 1 large yellow onion, diced; 1 small green or red bell pepper, diced; 3 cloves garlic, minced; coarse salt and fresh black pepper; 1 can (11 ounce) Ro-tel diced tomatoes & green chiles; 4 cups low-sodium chicken broth; 1 + 1/4 pounds boneless chicken breasts; 2 cups corn; 1 can black beans, optional; 1 tablespoon chili powder like McCormick; 1 teaspoon ground cumin; 1/2 teaspoon oregano (preferably Mexican), crushed between fingertips; 1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving; 1 cup sour cream, plus more for serving; tortilla chips, for serving; sliced avocado, for serving, optional

Servings: persons

tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles
4 cups low-sodium chicken broth
1 + 1/4 pounds boneless chicken breasts
2 cups corn
1 can black beans, optional
1 tablespoon chili powder like McCormick
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
1 cup sour cream, plus more for serving
tortilla chips, for serving
sliced avocado, for serving, optional

1
In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2
Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3
Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese into the soup. Add the sour cream to a medium bowl and temper it so it doesn't curdle by mixing in a few ladles of the soup broth then mixing it into the soup.
4
Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1/2 to 1 more hour on low heat.
5
Serve garnished with more cheese, sour cream, tortilla chips and avocado.

931

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: tablespoons olive oil, 1 large yellow onion, diced, 1 small green or red bell pepper, diced, 3 cloves garlic, minced, and more.

Yes, Slow Cooker Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken Enchilada Soup

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