I love making soup this time of the year. It just makes me so warm and yummy but the best part is it’s so easy to make in the slow cooker. I found this recipe in the back of my old recipe box and it has quickly become one of my hubby’s favorites. Anytime I get thumbs up approval from Mr. G, then I know its good.
With this recipe, you can change up the toppings to whatever you love (cheddar cheese, sour cream, tortilla chips) and by using your slow cooker, it does all the work for you. If you love the flavors of enchiladas and fork tender chicken and cheesy goodness, then you will adore this recipe as much as we do.
Instant Pot Version:
Cook the peppers, onions, and garlic on the Saute setting until done. Turn Saute setting off. Add other ingredients (except for soup toppings) and cook on the Manual setting for 15 minutes. Let the pressure release by itself or manually before you remove the lid. Serve!
Slow Cooker Chicken Enchilada Soup
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 small green or red bell pepper diced
- 3 cloves garlic minced
- coarse salt and fresh black pepper
- 1 can 11 ounces Ro-tel diced tomatoes & green chiles
- 4 cups low-sodium chicken broth
- 1 + 1/4 pounds boneless chicken breasts
- 2 cups corn
- 1 can black beans optional
- 1 tablespoon chili powder like McCormick
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano preferably Mexican, crushed between fingertips
- 1 + 1/2 cups shredded sharp cheddar cheese or Monterey Jack plus more for serving
- 1 cup sour cream plus more for serving
- tortilla chips for serving
In a medium skillet heat the oil over medium heat. Add the onions, peppers, and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chili powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
Serve garnished with more cheese, sour cream or tortilla chips.
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