Um, are you cold yet?
Yeah, I thought so.
Two weeks ago we had our windows open and took the dogs to the park, and now? Blizzard. Okay, maybe blizzard is an overstatement, but I am from an area where a dusting of snow, or just the threat of snow means schools are cancelled and businesses close. So all of ice is mind boggling to me!
Luckily, I have a soul soothing, totally easy and completely delicious soup! Slow Cooker Chicken Enchilada Soup is probably my new favorite. It has all of the flavor of Chicken Enchiladas and absolutely none of the work. No slaving over an oven, no stuffing and rolling tortillas. Just toss all your ingredients in a slow cooker and let it do the work!
Instead of a thin broth based soup this has a robust tomato kick to it. The base for this soup is my Homemade Enchilada Sauce on a slightly larger scale. It is also packed with black beans, corn, and shredded chicken. Aside from the chicken, this soup is comprised of just basic pantry staples you probably already have on hand.
I topped ours with crispy tortilla chips, shredded sharp cheddar cheese and a touch of chopped cilantro. It was the best way to satisfy a Mexican craving in the middle of a blizzard!
Stay warm friends!
10 minPrep Time
8 hrCook Time
8 hr, 10 Total Time
- 1.5 pounds chicken breast
- 1 (32 ounce) carton chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can rotel
- 1 (15 ounce) can beans (white beans, black beans, pinto beans, kidney beans, whatever you prefer)
- 1 (15 ounce) can corn
- 1 (4 ounce) can chopped green chills
- 2 tablespoons + 1 teaspoon chili powder
- 1 tablespoon cumin
- 2 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 6 corn tortillas, cut in half, and sliced into thin strips*
- Place all of the ingredients except the corn tortillas in a large slow cooker. Set slow cooker on low and let cook for 8 hours.
- Before serving remove chicken and shred and place it back in the slow cooker.
- Just before serving add the sliced corn tortillas and stir.
- Serve with sharp shredded cheddar, cilantro and crispy tortilla strips if desired.
- *The tortilla strips will not hold up well for the left over soup. If you do not think the soup will be eaten in one serving I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.
Check out these Easy Crock Pot Recipes!
Slow Cooker Recipes from other great bloggers!
- Slow Cooker Coconut Curry Beef with Lime Roasted Peanuts from Sweet Peas and Saffron
- Easy Slow Cooker Lasagna from Kristine’s Kitchen
- Slow Cooker BBQ Chicken Chili Mac from The Recipe Rebel