Chicken Enchilada Soup (Slow Cooker)
This slow cooker chicken enchilada soup recipe only takes a quick 10 minutes of prep time and tastes so delicious and comforting. The perfect soup for when you want something bursting with flavor but don't want to slave over the stove all day!
Servings: 4 -5 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 teaspoon cumin powder
- 1/2 teaspoon Mexican oregano regular will work too
- 1 pound chicken breasts about 2
- 1 1/2 cups enchilada sauce (homemade
- 2 cups low-sodium chicken broth
- 2 cans 15 oz each black beans, drained and rinsed
- 1 cup frozen corn can add more if you'd like
- 1 15 oz can fire roasted tomatoes, with juices
- 1/4 cup cilantro chopped
- 2 tablespoons lime juice
- 3/4 teaspoon salt
Instructions
- In a skillet over medium heat, heat the olive oil and sauté the onions for 3-4 minutes or until translucent, add garlic and continue to sauté for 1 more minute. Add the cumin powder and oregano and let it heat through for just 30 seconds. Set aside.
- Add the chicken breasts, enchilada sauce, chicken broth, black beans, corn, roasted tomatoes, cilantro, and the onion mixture from the previous step to the slow cooker. Cook on the low setting for 6-8 hours or the high setting for 3-4 or until the chicken is cooked through and shreds easily with two forks. Add the lime juice and stir. Serve warm with your favorite toppings.
Notes
- Some suggested toppings: Additional chopped cilantro, lime juice, diced or sliced avocados, crispy tortilla strips, crushed up tortilla chips, sour cream, shredded cheese.
- I highly suggest making the enchilada sauce at home as the flavor is 10 times better than with the store-bought sauce. Keep in mind that each store-bought sauce is seasoned differently, you may need additional seasonings to make the soup more flavorful.
- This recipe can be made gluten-free by using gluten-free enchilada sauce.
