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Soups & Salads, Slow-Cooker, Taco Tuesday  /  August 24, 2020

Slow Cooker Chicken Enchilada Soup

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Absolutely delicious and super simple to make. This easy slow cooker soup is loaded with bold and zesty flavors. 




Slow-Cooker Chicken Enchilada Soup

Absolutely delicious and super simple to make. This easy slow cooker soup is loaded with bold and zesty flavors. 
Print Recipe
Pin Recipe
Prep Time 20 mins
Course Main Course
Cuisine Mexican
Servings 6

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!

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