Chicken Tortilla Soup
Cozy Up with Slow Cooker Chicken Enchilada Soup
Craving a comforting and flavorful meal that’s incredibly easy to make? Look no further than our Slow Cooker Chicken Enchilada Soup! This recipe is a weeknight lifesaver, delivering all the deliciousness of enchiladas in a hearty, satisfying soup. Perfect for chilly evenings, potlucks, or anytime you need a warm hug in a bowl.
This isn’t your average soup. We’ve packed it with authentic Mexican-inspired flavors, but kept the process wonderfully simple thanks to the magic of the slow cooker. Tender chicken, vibrant vegetables, and a rich, flavorful broth combine to create a symphony of taste that will have everyone asking for seconds.
Why You’ll Love This Recipe:
- Effortless: Seriously, dump and go! Minimal prep time means more time relaxing.
- Flavorful: A perfect blend of spices creates a truly authentic taste.
- Customizable: Add your favorite toppings and adjust the spice level to your liking.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Tips for the Best Soup:
- Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a diced jalapeño to the slow cooker.
- Creamy Dreamy: For an extra decadent soup, stir in the optional half-and-half or heavy cream during the last hour of cooking.
- Thicken it Up: If you prefer a thicker consistency, use the flour or cornstarch slurry as directed.
- Fresh is Best: Don’t skimp on the fresh cilantro garnish – it adds a bright, vibrant finish.
Frequently Asked Questions:
- Can I use canned corn instead of frozen? While frozen corn is preferred for texture, canned corn can be used in a pinch. Be sure to drain it well before adding it to the soup.
- Can I make this soup spicier? Absolutely! Add a pinch of cayenne pepper, a diced jalapeño, or a dash of your favorite hot sauce.
- Can I use different types of beans? Pinto beans are traditional, but black beans or kidney beans would also work well.
- Can I make this soup ahead of time? Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- What are some good toppings? The possibilities are endless! Try sour cream, shredded cheese, avocado, tortilla strips, or a squeeze of lime juice.
Get ready to enjoy a bowl of pure comfort! This Slow Cooker Chicken Enchilada Soup is a guaranteed winner that will become a family favorite.
Slow Cooker Chicken Enchilada Soup
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cans chicken broth 14.5-ounce cans
- 14 oz red enchilada sauce
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tbsp taco seasoning
- 1 tsp salt
- 1.5 cups half-and-half or heavy cream optional
- 2-3 tbsp flour or cornstarch optional
- 1 can pinto beans drained, optional
- 1.5 cups frozen corn optional, do not use canned
- 1/2 cup fresh cilantro chopped, for garnish
- 1 medium onion
- 2 medium peppers
- 2 cloves garlic
Instructions
- Melt butter in a saute pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and saute until they are tender. Add to the slow cooker.
- Place chicken breasts in the slow cooker on top of the vegetables. Then add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining 1 tsp salt.
- Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°.
- Remove cooked chicken and shred or chop, then place back into the soup. At this point, add any of the optional ingredients that you wish to use such as corn or beans.
- If you'd like a creamier soup, add 1-2 cups of heavy cream now. For a thicker soup, whisk 2-3 tablespoons of flour or cornstarch to the heavy cream before stiring into the soup. Cook on high for another 1 hour.
- Serve with your choice of ganish such as fresh chopped cilantro, sour cream, and tortilla strips. Enjoy!
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