Crock Pot Chicken Enchilada Soup

By Lori

6 Person

210 Minutes

0 Calories

Sometimes, a bowl of soup for dinner is the answer. A football watch party is only as good as a bowl of soup. This one is even easier than our classic because you make it in a slow cooker. Here are just a few reasons why making your buffalo dip in the Crock-Pot is a genius move. First, It takes zero effort. Second, it makes a ton. Third, it stays warm. In the end, it's totally adaptable.

Ingredients

1/4 c. heavy cream
2 1/2 c. chicken broth
2 pounds boneless, skinless chicken breasts, cut into thirds
Crushed tortilla chips, for serving
Sliced lime, for serving
1/3 c. cheddar cheese, plus more for serving
1 can fire-roasted diced tomatoes
1 can corn, drained
1 can black beans, drained and rinsed
Chopped cilantro, for serving
Sour cream, for serving
1/2 Onion, finely chopped
1 teaspoon chili powder
1 can red enchilada sauce
1 teaspoon garlic powder
1 teaspoon cumin

Method

01

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
02

Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
03

Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Crock Pot Chicken Enchilada Soup

4.2

( By Lori )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 195 Mins
Total Time 210 Mins

02 Ingredients

1/4 c. heavy cream

2 1/2 c. chicken broth

2 pounds boneless, skinless chicken breasts, cut into thirds

Crushed tortilla chips, for serving

Sliced lime, for serving

1/3 c. cheddar cheese, plus more for serving

1 can fire-roasted diced tomatoes

1 can corn, drained

1 can black beans, drained and rinsed

Chopped cilantro, for serving

Sour cream, for serving

1/2 Onion, finely chopped

1 teaspoon chili powder

1 can red enchilada sauce

1 teaspoon garlic powder

1 teaspoon cumin

03 Method

Step 1

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.

Step 2

Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.

Step 3

Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

04 Author