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Clean recipe · delish.com

Crock-Pot Chicken Enchilada Soup

This slow-cooker chicken enchilada soup is going to keep you cozy and satisfied all winter long.

Original recipe: delish.com

Yield:
6 servings
Prep:
15 min
Cook:
0 sec
Total:
3 hr 30 min
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Ingredients

  1. 1 yellow onion, finely chopped
  2. 2 lb. boneless, skinless chicken breasts, cut into thirds
  3. 1 (28-oz.) can fire-roasted diced tomatoes
  4. 1 (19-oz.) can red enchilada sauce
  5. 1 (15-oz.) can black beans, drained, rinsed
  6. 1 (15-oz.) can corn, drained and rinsed
  7. 2 1/2 c. low-sodium chicken broth
  8. 1 tsp. chili powder
  9. 1 tsp. cumin
  10. 1 tsp. garlic powder
  11. 1/3 c. shredded cheddar, plus more for serving
  12. 1/4 c. heavy cream
  13. Kosher salt (optional)
  14. Sour cream, chopped fresh cilantro, lime wedges, and crushed tortilla chips, for serving

Instructions

  1. In a slow cooker, combine onion, chicken, tomatoes, enchilada sauce, beans, corn, broth, chili powder, cumin, and garlic powder. Cook on High for 3 hours, until chicken is tender and an instant-read thermometer inserted into thickest part registers 165°.
  2. Transfer chicken to a cutting board or plate and shred with 2 forks. Return to slow cooker and stir in cheese and cream. Cook on Low until cheese is melted, about 5 minutes; season with salt, if needed.
  3. Divide soup among bowls. Top with sour cream, cilantro, a squeeze of lime, crushed chips, and more cheddar, as desired.