Slow Cooker Chicken Enchilada Soup
If you love the flavor of Mexican food, then you will love this Slow Cooker Chicken Enchilada Soup. It is so cheesy and good!
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.