Chicken Enchilada Soup
A while ago, I was lamenting that I didn’t have a slow cooker of my own. Of course I was thinking about all the delicious recipes I could make, but there were other reasons for wanting one. I want to throw a few ingredients into the pot before work and come home to dinner hot and ready. However I resigned to my fate and went back to thinking of my usual go-to dinners.
My mom overheard me, though, and she surprised me with a brand-new Crock-Pot! I also ended up getting some Crock-Pot liners, and life is so much easier when you have one less pot to clean when you’re doing dishes.
So to celebrate, here is a tasty soup recipe that will keep you full and warm this winter. There are a lot of substitutions you can make to suit your tastes, so this recipe can be enjoyed by everyone. //
- 1 packet taco seasoning
- 19 oz. can red enchilada sauce
- 28 oz. can fire-roasted diced tomatoes
- 15 oz. can black beans, drained and rinsed
- 15 oz. can corn or hominy, drained and rinsed
- 2 lbs. Boneless, skinless chicken breasts
- 1 onion, finely chopped
- 2 ½ cup chicken broth
- 1⁄3 cup cheddar cheese, shredded
- ¼ cup heavy cream
- Combine onion, enchilada sauce, tomatoes, beans, corn or hominy, chicken, broth, and taco seasoning in the bowl of your Crock-Pot or slow cooker. If you don’t have taco seasoning, you can mix 1 tsp each of chili powder, cumin, and garlic powder. Set on high and cook for 3 hours, or until chicken is tender.
- Remove chicken from the pot and shred. Return to pot and stir in cheese and heavy cream. Stir thoroughly and heat on low until cheese is melted. Go ahead and taste everything – you can add some salt to taste.
- Serve it up! Here’s where our optional ingredients come into play. You can top this soup off with sour cream, cilantro, lime slices, or additional cheese if desired. This soup goes great with tortilla chips, so go ahead and crush some for a topping or use them to scoop up your soup. This dish can be refrigerated for up to four days after cooking.