Cooked - Slow Cooker Chicken Enchilada Soup (cafe Zupas Copycat) Recipe

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Slow Cooker Chicken Enchilada Soup (cafe Zupas Copycat) Recipe

6.0

3 boneless, skinless chicken breasts

20 ounces red enchilada sauce (2 (10 oz. cans))

10 ounces green enchilada sauce (1 (10 oz. can))

10.75 ounces cream of chicken soup (1 can)

10 ounces Rotel Tomatoes and Green Chiles (1 can (I used original))

15 ounces black beans (1 can, rinsed and drained)

15 ounces sweet corn (1 can, drained)

1 green bell pepper (diced)

1 red bell pepper (diced)

½ cup diced onion

2 Tablespoons chili powder

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

1 cup shredded cheddar cheese

½ cup sour cream

1½ cups milk

½ cup sour cream (optional topping)

1 cup shredded cheddar cheese (optional topping)

1 cup tortilla strips (optional topping)

Spray a large slow cooker with non-stick cooking spray.
Add the first 15 ingredients to the slow cooker (from the chicken through the salt) and let cook on low for 6-8 hours or until chicken is fully cooked.
Remove chicken from slow cooker and add in cheese, sour, cream, and milk (as much or as little as you prefer).
Shred the chicken with two forks and return to slow cooker.
Let soup cook on low for 15-20 minutes or until cheese is melted and soup has reached desired thickness.
Serve topped with sour cream, shredded cheese, and tortilla strips if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 121 weeks ago

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