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. 
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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!