Crock-Pot Chicken Enchilada Soup
 
 
You'll want to curl up with a bowl of Crock-Pot Chicken Enchilada Soup all fall long.
Author:
Recipe type: Main
Ingredients
  • ½ Onion, finely chopped
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 (19-oz) can red enchilada sauce
  • 1 (28-oz) can fire-roasted diced tomatoes
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can corn, drained and rinsed
  • 2 lb. boneless, skinless chicken breasts, cut into thirds
  • 2½ c. chicken broth
  • ⅓ c. cheddar cheese, plus more for serving
  • ¼ c. heavy cream
  • Sour cream, for serving
  • Chopped cilantro, for serving
  • Sliced lime, for serving
  • Crushed tortilla chips, for serving
Instructions
  1. Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
  2. Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
  3. Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/10/12/crock-pot-chicken-enchilada-soup/