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Slow Cooker Chicken Enchilada Soup Recipe

A delicious and flavorful enchilada soup made in the slow cooker
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Chicken Enchiladas, Enchilada soup, slow cooker chicken enchilada soup, Slow Cooker Soup
Servings: 6 people
Calories: 368kcal

Equipment

  • Slow Cooker

Ingredients

  • 3 cups chicken stock (or chicken broth)
  • 3 boneless, skinless chicken breasts cooked and diced
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • ¼ teaspoon cayenne powder (add more if you like it hotter- I had to keep mine kid-friendly!)
  • 2 (14.5 oz) cans diced tomatoes
  • 1-2 jalapeno peppers minced (I only used about 1/2 of a pepper- once again, kid-friendly!)
  • 1 green bell pepper diced
  • 1 onion diced
  • 4 cloves minced garlic
  • 1 can black beans rinsed and drained
  • 2 cups frozen corn
  • 6 oz can tomato paste
  • ½ cup shredded cheddar cheese (you could really use any kind of cheese that you have)
  • 1 cup pepper jack cheese
  • 1 cup fresh cilantro chopped (I just used a 2 tablespoons of dried cilantro because I didn't have any fresh and it still tasted delicious!)
  • tortilla chips

Instructions

  • In a large stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cheddar cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook for a couple more minutes until desired you reach your desired consistency.
  • If you want thicker soup, add strips of flour tortilla. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, leftover pepperjack cheese and more cilantro if desired.

Nutrition

Calories: 368kcal | Carbohydrates: 37g | Protein: 29g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 639mg | Potassium: 1073mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 33mg | Calcium: 259mg | Iron: 4mg