Creamy, Rich and Slightly Spicy Chicken Enchilada Soup

Creamy, Rich and Slightly Spicy Chicken Enchilada Soup

Chicken Enchilada Soup

Cooking in a Crock Pot is always a good choice. And this soup is just AAAAHMAHHZING because it feels like eating an enchilada with a spoon. This'll warm you right up on a cold day.

Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Author Judit Lipoczi

Ingredients

  • 1/2 onion finely chopped
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 can red enchilada sauce
  • 1 can fire-roasted diced tomatoes
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 2 lb boneless, skinless chicken breast cut into thirds
  • 2 1/2 cup chicken broth
  • 1/3 cup cheddar cheese plus more for serving
  • 1/4 cup heavy cream
  • sour cream for serving
  • chopped cilantro for serving
  • sliced lime for serving
  • crushed tortilla chips for serving

Instructions

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

  2. Take the chicken out of the pot and shred it. Return the shreds to the pot and stir in the cheese and cream. Stir and place it on low until the cheese has melted.

  3. Serve the soup into bowls and top them with sour cream, cilantro, crushed chips, some extra cheddar and a slice of lime if desired.

 

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