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Chicken Enchilada Soup

Easy to put together! Fill the slow cooker and go about your day. Loaded with bold flavor and topped with the works!
Print Recipe
Prep Time 10 minutes
Cook Time 7 hours
Course Main Course, Soup
Cuisine American, Mexican
Servings 8

Ingredients
  

Soup

  • 3 cups chicken broth
  • 2 large chicken breast, about 2 1/2 pounds, you can use frozen chicken
  • 1 medium onion diced
  • 1 large red bell pepper diced
  • 1 1/2 cups corn kernels, you can use frozen or fresh
  • 1 14.5 oz can fire-roasted tomatoes
  • 2 15 oz cans black beans, drained and rinsed
  • 1/4 cup cilantro
  • 1 1/2 cups enchilada sauce, I used Trader Joes brand
  • 1 tbsp onion salt
  • 1 tsp oregano
  • 1 1/2 tbsp garlic powder
  • 1 tsp better than bullion chicken flavor
  • 1/2 tsp cumin
  • 1 tsp salt, or to your preference

Toppings

  • Cilantro
  • Sour Cream
  • Fresh Lime
  • Shredded Cheddar Cheese
  • Tortilla chips

Instructions
 

  • Add all the soup ingredients to your slow cooker.
  • Cook over low heat for 7 hours or high heat for 4-5 hours.
  • Remove chicken from your crockpot and shred. Return it to the soup. Taste and adjust seasonings if needed, I like to add fresh lime juice and more salt.
  • Dish it up! Then add the toppings, let me repeat do not skip the toppings they bring this dish together! Add liberally your cheddar cheese, fresh lime wedges, sour cream, and tortilla strips.
  • Enjoy!
Keyword chicken, enchilada, slow cooker, soup