As a busy mama of three, I am always on the hunt for some easy yet delicious recipes my whole family will love. When I made the Slow Cooker Chicken Enchilada Soup, my two oldest loved it! My youngest is a vegetarian so next time I will make it with tofu instead and substitute it. This soup is so easy to make and the best part is, you can freeze it for future meals.
Slow Cooker Chicken Enchilada Soup
Prep: 10 Minutes
Cook: 6 Hours High
Serves: 6
Ingredients for Slow Cooker Chicken Enchilada Soup:
2- boneless, skinless chicken breasts
32 oz chicken broth
10 oz bag frozen corn
1 white onion; diced
19 oz red enchilada sauce
2 – 15 oz cans chili beans
15 oz can black beans
28 oz can diced tomatoes
1/3 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 tablespoon cumin
1/2 tablespoon paprika
sour cream for topping
Instructions for Slow Cooker Chicken Enchilada Soup:
Place chicken breasts into slow cooker. Add in diced white onion and frozen corn.
Pour in washed and strained black beans. Pour in two cans of chili beans. Add in diced tomatoes and enchilada sauce.
Pour in chicken broth. Top with chili powder, cayenne pepper, cumin, and paprika. Stir well.
Set to high heat for 6 hours until chicken is cooked. Once chicken is cooked remove from pot and shred. Add back to slow cooker and stir well.
Serve topped with sour cream. Feel free to top it with any vegetables or sauces you may like. I like to add hot sauce to my soup to give it a little extra bit of a kick.
Let me know how you like this Slow Cooker Enchilada Soup! It is a slow cooker meal that the whole family will love and best of all it takes no time at all to make. Put your ingredients in and in no time at all, you will have your soup ready to go. ENJOY!