Slow Cooker Chicken Enchilada Soup

SLOW COOKER CHICKEN ENCHILADA SOUP –  The best ever enchilada soup that is creamy, cheesy, packed full of tender chicken and amazing flavor!  This chicken enchilada soup is easy to make in your slow cooker for a cozy fall or winter dinner!

Ingredients

  • 1 1/2 Pounds Chicken Breasts, OR one rotisserie chicken, shredded
  • 1 White or yellow onion diced
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper
  • 2 Tbsp taco seasoning
  • 1 28 Ounce Can red enchilada sauce
  • 1 15 ounce Can corn drained
  • 1 15 ounce Can black beans drained and rinsed
  • 1 15 ounce Can ranch style beans do not drain
  • 1 Cup Salsa
  • 2 Cups Vegetable or chicken broth
  • 2 Tsp Hot pepper sauce if desired
  • 2 Cups shredded cheese of choice
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water

Instructions

  1. Add the chicken breasts to the crockpot and season with the taco seasoning, salt, pepper, and garlic powder.

  2. Add all additional items except cheese to the crock pot and stir.  Cover the crockpot and cook on low for 6-8 hours, or high for 4-5 hours.

  3. After cooking, mix together the cornstarch with the water.  Add to the crockpot and stir.  Allow soup to thicken for 5-10 minutes.

  4. Stir in the cheese.  Serve immediately with your favorite toppings.

Recipe Notes

NOTE:  There are two ways to thicken this soup.  You can mash together 2 TBSP softened butter with 2 TBSP of flour and add that to the soup, or use the cornstarch method mentioned in the recipe.

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