Slow Cooker Chicken Enchilada Soup
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If you love the flavor of Mexican food, then you will love this Slow Cooker Chicken Enchilada Soup. It is so cheesy and good!
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 it’s 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, 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 the 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
INGREDIENTS
- 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 pds boneless chicken breasts
- 2 cups corn
- 1 can black beans optional
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1 1/2 shredded sharp cheddar cheese or Monterey Jack plus more for serving
- 1 cup sour cream plus more for serving
- tortilla chips for serving
INSTRUCTIONS
- 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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Tammy
I’m just a country girl loving my geeky life, always taking pictures, getting my hands dirty in the garden, exploring with travels, and enjoying thrifting. But above all, living my faith as a child of God!
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Yum! This looks fantastic. I love mexican flavored soups.
That does look so delicious. This would be a soup my husband would like too, I think (and he is not a big soup eater.) My kids, probably not so much. They are rather bland.
I love these kinds of recipes…will have to try it out! Thanks for linking up with the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board!
thanks for stopping by my blog. You have some great recipes!
This looks delicious, and easy! I love cooking in the crockpot . I have a good recipe for tortilla but not a enchilada soup recipe. Pinning! Think I will try this week. Thanks for sharing your recipe.