Slow Cooker Chicken Enchilada Soup (Cafe Zupas Copycat) Recipe

5 from 1 vote

Slow Cooker Chicken Enchilada Soup (Cafe Zupas Copycat) Recipe

Chicken, enchilada sauce, beans, peppers, and lots of southwestern flavors come together in this easy 'dump and go' soup. Just throw it all in your slow cooker and you are good to go!

Prep Time15

Cook Time6 15

Total Time6 30

Course: Main Course

Cuisine: American

Keyword: Copycat Recipe, Easy dinner recipe, Easy soup recipe, Enchilada soup

Servings:

Calories: 645kcal

Equipment

Slow Cooker
Non-stick Cooking Spray

Ingredients

3 boneless, skinless chicken breasts
20 ounces red enchilada sauce 2 (10 oz. cans)
10 ounces green enchilada sauce 1 (10 oz. can)
10.75 ounces cream of chicken soup 1 can
10 ounces Rotel Tomatoes and Green Chiles 1 can (I used original)
15 ounces black beans 1 can, rinsed and drained
15 ounces sweet corn 1 can, drained
1 green bell pepper diced
1 red bell pepper diced
½ cup diced onion
2 Tablespoons chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
1 cup shredded cheddar cheese
½ cup sour cream
1½ cups milk
½ cup sour cream optional topping
1 cup shredded cheddar cheese optional topping
1 cup tortilla strips optional topping

Instructions

Spray a large slow cooker with non-stick cooking spray.
Add the first 15 ingredients to the slow cooker (from the chicken through the salt) and let cook on low for 6-8 hours or until chicken is fully cooked.
Remove chicken from slow cooker and add in cheese, sour, cream, and milk (as much or as little as you prefer).
Shred the chicken with two forks and return to slow cooker.
Let soup cook on low for 15-20 minutes or until cheese is melted and soup has reached desired thickness.
Serve topped with sour cream, shredded cheese, and tortilla strips if desired.

Notes

We wouldn’t recommend adding your dairy ingredients at the beginning of cooking this recipe and letting it simmer all day long – the milk, sour cream, and cheese may curdle.

Nutrition