Crock Pot Chicken Enchilada Soup Recipes

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.

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.

SLOW-COOKED CHICKEN ENCHILADA SOUP

Steps:

• 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, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.