This Slow Cooker Chicken Enchilada Soup is my new favorite soup recipe, and I think my husband and kids would agree.
This soup is so easy to throw together (I like to use a rotisserie chicken) and has so many great flavors.
It’s perfect comfort food for those chilly evenings when you want a hearty meal, but don’t want to spend a lot of time cooking.
The tortilla strips act as a wonderful thickening agent, and really give the soup its chicken enchilada flavor, so don’t leave them out. I like to serve extra tortillas on the side as well.
Slow Cooker Chicken Enchilada Soup
- 3 cups chicken stock
- 2 cups cooked, shredded chicken
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper, optional
- Salt and pepper, to taste
- 1 (14.5 oz.) can diced tomatoes
- 1 (10 oz.) cans diced tomatoes with green chilis
- 1 (4 oz.) can diced green chilis
- 1 (15 oz.) can black beans, rinsed and drained
- 2 cups frozen corn
- 1 (6 oz.) can tomato paste
- 2 large flour tortillas, cut into thin, 2-inch long strips
- 1 cup shredded pepperjack or Monterrey jack cheese
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro
- In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro.
- Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese. Cook for an additional 1-2 hours on low.
- Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.
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Who Dished It Up First: This is an original recipe.