Cooked - Slow Cooker Chicken Enchilada Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Chicken Enchilada Soup

6.0

3 tablespoons olive oil

1 medium onion, chopped

1 large jalapeño, seeds removed and minced

3 cloves of garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon sugar

1 (15-ounce) can of whole tomatoes, drained and chopped

1 (15-ounce) can tomato sauce

2 cups chicken stock

2 cups frozen corn (fresh corn is always a delicious alternative)

1 (15-ounce) can black beans, drained

2 to 3 pounds bone-in chicken breasts, browned, roasted and shredded (or use rotisserie chicken)

Salt and freshly ground black pepper, to taste

Cayenne pepper, optional

Grated cheddar cheese

Sour cream

Tortilla chips

Cilantro

Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat.
Add the onions and jalapeño and cook until soft. Add the garlic, chili powder, cumin, and sugar and cook for about a minute.
Add the tomatoes, tomato sauce, and stock. Season with salt and pepper.
Bring to a simmer, then transfer to the bowl of a slow cooker.
Add the corn, beans, and chicken to a 5-quart (or larger) slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours).
Give the soup a taste and season the soup with additional salt, pepper, and cayenne pepper, if needed.
Serve with cheddar cheese, sour cream, tortilla chips, and cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 73 weeks ago

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