Crock Pot Chicken Enchilada Soup PT210M https://img2.recipesrun.com/201907/2019/0723/6e/d/263157/300x200x50.jpg 6 servings Ingredients: 1/4 c. heavy cream 2 1/2 c. chicken broth 2 pounds boneless, skinless chicken breasts, cut into thirds Crushed tortilla chips, for serving Sliced lime, for serving 1/3 c. cheddar cheese, plus more for serving 1 can fire-roasted diced tomatoes 1 can corn, drained 1 can black beans, drained and rinsed Chopped cilantro, for serving Sour cream, for serving 1/2 Onion, finely chopped 1 teaspoon chili powder 1 can red enchilada sauce 1 teaspoon garlic powder 1 teaspoon cumin

Crock Pot Chicken Enchilada Soup

By Lori

6 Person
210 Minutes
0 Calories
Sometimes, a bowl of soup for dinner is the answer. A football watch party is only as good as a bowl of soup. This one is even easier than our classic because you make it in a slow cooker. Here are just a few reasons why making your buffalo dip in the Crock-Pot is a genius move. First, It takes zero effort. Second, it makes a ton. Third, it stays warm. In the end, it's totally adaptable.

Ingredients

  • 1/4 c. heavy cream

  • 2 1/2 c. chicken broth

  • 2 pounds boneless, skinless chicken breasts, cut into thirds

  • Crushed tortilla chips, for serving

  • Sliced lime, for serving

  • 1/3 c. cheddar cheese, plus more for serving

  • 1 can fire-roasted diced tomatoes

  • 1 can corn, drained

  • 1 can black beans, drained and rinsed

  • Chopped cilantro, for serving

  • Sour cream, for serving

  • 1/2 Onion, finely chopped

  • 1 teaspoon chili powder

  • 1 can red enchilada sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

Method

  • 01
    Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
  • 02
    Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
  • 03
    Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

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Crock Pot Chicken Enchilada Soup

Sometimes, a bowl of soup for dinner is the answer. A football watch party is only as good as a bowl of soup. This one is even easier than our classic because you make it in a slow cooker. Here are just a few reasons why making your buffalo dip in the Crock-Pot is a genius move. First, It takes zero effort. Second, it makes a ton. Third, it stays warm. In the end, it's totally adaptable.
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 15 Mins
  • Cook Time 195 Mins
  • Total Time 210 Mins
02 Ingredients
1/4 c. heavy cream
2 1/2 c. chicken broth
2 pounds boneless, skinless chicken breasts, cut into thirds
Crushed tortilla chips, for serving
Sliced lime, for serving
1/3 c. cheddar cheese, plus more for serving
1 can fire-roasted diced tomatoes
1 can corn, drained
1 can black beans, drained and rinsed
Chopped cilantro, for serving
Sour cream, for serving
1/2 Onion, finely chopped
1 teaspoon chili powder
1 can red enchilada sauce
1 teaspoon garlic powder
1 teaspoon cumin
03 Method
Step 1
Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
Step 2
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
Step 3
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
04 Author
Lori Lori
647 Recipes
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