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Recipe Detail

Slow Cooker Chicken Enchilada Soup

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Number of Servings:

Ingredients:

  1. 2 tablespoons - olive oil
  2. 1 - large yellow onion, diced
  3. 1 - small green or red bell pepper, diced
  4. 3 cloves - garlic, minced
  5. 1 - can (11 ounce) Ro-tel diced tomatoes & green chiles
  6. 4 cups - low-sodium chicken broth
  7. 1 - + 1/4 pounds boneless chicken breasts
  8. 2 cups - corn
  9. 1 - can black beans, optional
  10. 1 - tablespoon chili powder like McCormick
  11. 1 - teaspoon ground cumin
  12. 1/2 - teaspoon oregano (preferably Mexican), crushed between fingertips
  13. 1 - + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
  14. 1 - cup sour cream, plus more for serving
  15. - coarse salt and fresh black pepper
  16. - tortilla chips, for serving
  17. - sliced avocado, for serving, optional

Directions:

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 and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.

4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

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