Slow Cooker Cheesy Chicken Enchilada Soup
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.
Servings: 6 plus
Ingredients
Soup:
- 1 1/2 lb boneless chicken breast **See notes
- 1 C yellow onion chopped
- 1 C green bell pepper chopped
- 1 Hungarian wax pepper seeds removed and chopped
- 3 cloves garlic minced
- 15 oz whole kernel corn drained
- 14 oz Petite diced tomatoes
- 2: 15oz black beans drained and rinsed well
- 2 1/2 C chicken broth
- 2 Tb all purpose flour
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp ground black pepper
- 2 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1 1/2 Tb chili powder
- 1 C heavy cream
- 8 oz Colby Jack cheese
Toppings:
- Limes
- Cheese
- Green onions
- Tortillas
- Cilantro
- Avocado
Instructions
- 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.
Notes
*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