Easy slow cooker cheesy chicken enchilada soup. A flavorful and comforting meal, with a spicy kick. A perfect meal to warm up with in the cool fall and winter months.
Keyword: Slow cooker, Soup
1 1/2lbboneless chicken breast**See notes
1Cgreen bell pepperchopped
1Hungarian wax pepperseeds removed and chopped
15ozwhole kernel corndrained
14ozPetite diced tomatoes
2:15oz black beansdrained and rinsed well
2 1/2Cchicken broth
2Tball purpose flour
1/2tsp dried oregano
1tspground black pepper
2 1/2tsp salt
1 1/2Tbchili powder
8ozColby Jack cheese
To the bowl of a 5-6 quart slow cooker, add uncooked chicken breasts, prepared vegetables and beans. In a measuring cup, stir together flour, seasonings and chicken broth, then add to slow cooker. If using prepared enchilada sauce, reduce chicken broth by 1 cup, eliminate flour and spices. Add sauce to slow cooker along with other ingredients. Cover and cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, carefully remove chicken. Shred with forks, set aside. Carefully taste broth and adjust seasonings as desired. Add freshly shredded cheese to the slow cooker. Stir to combine. Gently stir in heavy cream. Return chicken to the slow cooker. Cover and continue cooking for an additional 30 minutes.
Serve warm with optional toppings.
*Recipe serves roughly 6-10.*Use boneless, skinless chicken breast, fully thawed.*Seeds should be removed from peppers.*1 cup enchilada sauce (store bought or homemade) may be used in place of 1 cup chicken broth and spices.An original recipe from Baked by Rachel