Chicken Enchilada Soup Crock Pot Recipes

CHICKEN ENCHILADA SLOW COOKER SOUP

Steps:

• Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
• Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

CROCK POT CHICKEN ENCHILADA SOUP

Steps:

• Heat olive oil in a skillet; add onions and cook for 3 minutes.
• Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
• Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
• Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
• Arrange the chicken breasts on top.
• Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.
• Remove chicken from the crock pot and shred it.
• Stir it back into the slow cooker.
• Stir in cheese and heavy cream.
• Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.
• Serve.

CROCK-POT CHICKEN ENCHILADA SOUP RECIPE

Steps:

• Place chicken breasts in the bottom of a 5 quart or larger slow cooker.
• Add the tomato sauce, black beans, chopped onion, and frozen corn.
• In a medium mixing bowl, whisk together the enchilada sauce, cream of chicken soup and milk until smooth. Pour over ingredients in slow cooker.
• Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
• Carefully remove cooked chicken breasts from slow cooker and place on a plate. Shred chicken meat with two forks and add back into slow cooker.
• Ladle hot soup into bowls and top with shredded cheese, sour cream, tortilla chips or whatever additional toppings you wish to use.

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
• Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
• Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
• Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

CHICKEN ENCHILADA SOUP (CROCK POT)

Steps:

• Chop the onion and lay it in the bottom of the crock pot.
• Cook (I boil them) the chicken breasts, then shred them with a fork.
• Layer that over the onions.
• I add some chopped garlic (a teaspoon or so) and then add several teaspoons of dried cilantro, although fresh is good too (when I've used fresh I still add a bit of dried; this can be a bland recipe without spice!). Throw in salt, cumin, garlic powder (if using) and chili powder to taste (taste later, of course; you can add more!) and/or the taco seasoning. I also sometimes put in half a can of green enchilada sauce.
• Add the red enchilada sauce, and then the broth.
• Turn the crock pot on high and let it cook for about 3 hours. You want the onions to cook.
• Then mix your cup of masa harina with your two cups of water, in a separate bowl. Make sure to whisk it well, with no lumps. The masa harina will give it a corn tortilla-type flavor, and will not overly thicken the soup (if it does, add more broth or water), but make sure you've mixed it well before you add it so you don't have lumps. Stir.
• Let that cook at least half an hour.
• Taste. Add more spice if necessary.
• Add the cheese. Two cups is more cheesy, more tasty, but also more fatty. As I'm a fan of extra cheese on top when I'm going to eat it, I tend to go for one cup in the soup and add more later.
• Stir. Let that cook just a few more minutes, then serve with chips, green onion.

CHICKEN ENCHILADA SOUP (CROCK POT)

Steps:

• Mix all ingredients and heat in crockpot. Serve hot with crushed Doritas.

CHICKEN ENCHILADA SOUP - CROCK-POT

Steps:

• Pour the chicken broth into the crockpot and switch it on to low. You will never need to go to high for this recipe. (If you do, you can eat out the burnt cheese as you stand there in the kitchen. I learned this from experience!).
• Add the chicken and cook until the meat is falling off the bone (at least four hours, because it's also about rendering fat, juice and flavor from the chicken itself); remove the chicken and run a fine strainer through the broth to pick up and discard cartilage or bits of skin. Refrigerate the chicken.
• Add the diced tomatoes and enchilada sauce, onion, garlic and cilantro. Cook for 2 hours at minimum.
• Add back the chicken meat, cut from the bone and shredded with a fork. Cook for a few hours, however long you need between tasks. At this point, you can let it cook overnight.
• Taste the soup. Add coriander and cumin to taste. Add the diced Anaheim peppers and cook until the peppers are softened, at least 4 hours.
• Add cheese, a bit at a time, diced as finely as possible. This part you have to watch and stir constantly - the cheese needs to become completely melted into the soup for its salt and the overall thickness and richness it will add to the soup. Continue to cook after cheese is completely integrated, about 30 minute.
• Add tortilla chips and let soup cook further, until the chips disintegrate a bit. The chips will provide additional salt and will also thicken it to an almost stew-like consistency, which is the point of any crock pot soup as I see it.
• After all this has been done, re-taste the soup. You shouldn't need a bit of salt, but if you do, now's the time!
• Serve with shredded extra-sharp cheddar cheese (for a taste contrast) and some nice, thick sour cream. Other great toppings: fresh, chopped scallions; queso fresco; chopped onions of a color other than the one you used in the soup; crunchy tortilla chips. Slainte!