Slow-cooked Enchilada Soup Recipe

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Slow-cooked enchilada soup

sherry monfils

By
@smonfils

This is a wonderful soup for a cold night. I just started it in the cooker, so it'll be ready for later!


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 Tbsp
vegetable or canola oil
1
onion, diced
1
green bell pepper, diced
3 tsp
minced garlic
salt and pepper to taste
1
14.5 oz can diced tomatoes w/ chiles
4 c
chicken broth
1-1/4 lb
boneless, skinless chicken breasts cut into 1" pieces
2 c
frozen corn
1 can(s)
black beans, drained, rinsed
1 Tbsp
chili powder
1 tsp
dried cumin
1/2 tsp
dried oregano
1-1/2 c
shredded mexican-style cheese
1 c
sour cream
baked tortilla chips for garnish
1
sliced avocado for garnish

Directions Step-By-Step

1
Heat oil in lg skillet, over medium heat. Add onion, green bell pepper and garlic. Season w/ salt and pepper. Cook, stirring about 8 mins.
2
Add veggies to slow-cooker. Add tomatoes, chicken broth, chicken breasts, cut up, corn, black beans, chili powder, cumin, oregano, 1/2 tsp salt and 1/4 tsp pepper.
3
Cook on low for 6 hrs. Stir in the cheese and sour cream. Cook 1 more hr. Garnish w/ avocado and tortilla chips. I also use extra cheese and sour cream as a garnish.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy