Slow-Cooker Chicken Enchilada Soup
Absolutely delicious and super simple to make. This easy slow cooker soup is loaded with bold and zesty flavors.
Equipment
- Slow cooker
Ingredients
- 1 tablespoon olive oil
- 2 fresh poblano peppers
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 48 ounces chicken broth
- 1 can (14-1/2 ounces) black beans, drained and rinsed well
- 1 14.5 ounces can fire-roasted diced tomatoes, undrained
- 1 can sweet corn, drained
- 10 ounces 1 can red enchilada sauce
- 6 ounces tomato paste
- 1 tablespoon chili powder
- salt and pepper to taste
Garnish (optional)
- hot sauce
- fresh cilantro
- shredded cheddar cheese
- diced avocado
- sour cream
Instructions
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, and seasonings. Cover and cook until the chicken is cooked through, 6 to 7 hours on the LOW or 4 hours on the HIGH.Remove chicken from the slow-cooker. Shred with two forks; return to slow cooker. Add corn and beans. Cook on low for 15 minutes and enjoy!
