Crock Pot Chicken Enchilada Soup PT210M https://img2.recipesrun.com/201907/2019/0723/6e/d/263157/300x200x90.jpg 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. 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
Sponsored Links

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
Sponsored Links