Crock Pot Chicken Enchilada Soup
Description
Pack everyone's favorite enchilada flavors into a delicious soup that is made in the crock pot. It is full of Mexican deliciousness with shredded chicken, cheese, black beans, corn, green chiles and tomatoes! Yum!
Ingredients
2 T. olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt
freshly ground black pepper
1-11 oz. can Ro-tel diced tomatoes & green chiles
4 c. low-sodium chicken broth
1 1/4 lb. boneless chicken breasts
2 c. corn
1 can black beans
1 T. chili powder
1 t. ground cumin
1/2 t. oregano, crushed between fingertips
1 1/2 c. shredded sharp cheddar cheese or monterey jack, plus more for serving
1 c. sour cream, plus more for serving
tortilla chips, for serving
green onion, for serving
sliced avocado, for serving, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Line a crock pot with a crock pot liner for easy clean up.
In a medium skillet, heat oil over medium heat. Add onions, peppers and garlic, season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
Add Ro-tel, chicken broth, chicken, corn, black beans, chili powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper to the crock pot. Stir in the cooked onions, peppers and garlic.
Cook on high 3 to 4 hours or low for 5 to 6 hours. Remove chicken breasts to a cutting board. Stir cheese and sour cream into the soup. Shred chicken, then add back to the crock pot. Season as needed. Cook 1 more hour on low heat.
Serve garnished with more cheese, green onions, sour cream, tortilla chips and avocado.