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. And it’s wonderful to come home after a busy day to a big pot of soup warming in the slow cooker.
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.
Be sure to save this slow cooker soup recipe to your favorite Pinterest board for later.
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Who Dished It Up First: This is an original recipe.