Slow Cooker Chicken Enchilada Soup
A hearty, spicy Tex-Mex chicken soup made in a slow cooker. Adapted from The Kitchn
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Category: Chicken, Soup
- Cuisine: Tex-Mex
For the enchilada sauce:
- 2–3 tablespoons olive oil
- 1 medium onion, chopped
- 1 large jalapeño, seeds removed and minced
- 3 garlic cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 1 (15-ounce) can of whole tomatoes, drained and chopped
- 1 (15-ounce) can tomato sauce
- 2 cups chicken stock
For the soup:
- 2 cups frozen corn
- 1 (15-ounce) can black beans, drained
- 2 to 3 pounds bone-in chicken breasts (may quickly brown skin side if desired)
- Salt and freshly ground black pepper, to taste
- Cayenne pepper, optional
- Grated cheddar cheese
- Sour cream
- Tortilla chips
- Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until soft. Add the garlic, chili powder, cumin, and sugar and cook for about a minute. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a simmer, then transfer to the bowl of a slow cooker.
- Add the corn, beans, and chicken to a 5-quart (or larger) slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours).
- Remove the chicken and shred. Return shredded chicken to the crock pot. Give the soup a taste and season the soup with additional salt, pepper, and cayenne pepper, if needed.
- Serve with cheddar cheese, sour cream, tortilla chips, and cilantro.