Slow Cooker Chicken Enchilada Soup

Enchilada Soup in bowl garnished with jalapeños and tortilla chips. With serving spoon.

Slow Cooker Chicken Enchilada Soup

Spicy, cheesy and hearty this is an easy crockpot meal and such a flavorful soup!

Course Lunch or Dinner

Cuisine TexMex

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 264kcal

Author Deb Clark

Equipment

Slow Cooker

Ingredients

2 chicken breasts boneless, skinless
4 cups chicken stock
1 15 ounce crushed tomatoes
1 15 ounce green enchilada sauce
1 15 ounce black beans drained and rinsed
1 4 ounce diced green chiles mild or hot, use your favorite
2 bell peppers I used red and orange, diced
1 yellow onion diced
2 tablespoon cumin
2 tablespoon chili powder
2 teaspoon salt
½ cup butter one stick
½ cup flour
1 8 oz. shredded cheese Mexican four cheese blend.

Instructions

Melt the butter in a large sauce pan on the stove over medium heat. When hot and bubbly add the flour and spices - salt, cumin and red pepper. Whisk until the flour is incorporated.
Slow add the chicken stock whisking the entire time. Increase the heat to high and bring to a boil, whisking constantly until the sauce thickens, about five minutes.
Remove from heat and stir in the cheese, whisk until smooth. Set aside the cheese sauce.
Peel and dice the onion. Dice the bell peppers.
Add the chicken breast to the slow cooker.
Top with crushed tomatoes, green chilies, black beans and enchilada sauce.
Add the diced vegetables and pour the cheese sauce over. Add the crockpot lid and set on low. Cook for eight hours.
When the cooking is complete, remove the chicken breast shred with two forks and add the shredded meat back into soup.
Top with crushed tortilla chips, diced tomatoes and olives, really any of your favorite toppings and enjoy!!

Video

Notes

Although it's tempting to cook this on high so it's done more quickly, the chicken will have better texture and be more tender if cooked on low for eight hours, plus the chicken will easily shred.

Nutrition