Cooked - Crock-pot Chicken Enchilada Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crock-pot Chicken Enchilada Soup

6.0

1 yellow onion, finely chopped

2 lb. boneless, skinless chicken breasts, cut into thirds

1 (28-oz.) can fire-roasted diced tomatoes

1 (19-oz.) can red enchilada sauce

1 (15-oz.) can black beans, drained, rinsed

1 (15-oz.) can corn, drained and rinsed

2 ½ c. low-sodium chicken broth

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

⅓ c. shredded cheddar, plus more for serving

¼ c. heavy cream

Kosher salt (optional)

Sour cream, chopped fresh cilantro, lime wedges, and crushed tortilla chips, for serving

In a slow cooker, combine onion, chicken, tomatoes, enchilada sauce, beans, corn, broth, chili powder, cumin, and garlic powder. Cook on High for 3 hours, until chicken is tender and an instant-read thermometer inserted into thickest part registers 165°.
Transfer chicken to a cutting board or plate and shred with 2 forks. Return to slow cooker and stir in cheese and cream. Cook on Low until cheese is melted, about 5 minutes; season with salt, if needed.
Divide soup among bowls. Top with sour cream, cilantro, a squeeze of lime, crushed chips, and more cheddar, as desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 35 weeks ago

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