Name: Slow Cooker Chicken Enchilada Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 3 large chicken breast halves; 2 (14 oz) cans chicken broth; 2 (8 oz) cans tomato sauce; 2/3 cup chunky salsa ((I use Pace Chunky Hot Salsa)); 1/2 cup Zesty Italian Dressing; 2 tbsp chili powder; 1 tsp cumin; 2 tsp onion powder; 2 tsp garlic powder; 1/4 cup extra virgin olive oil; 1/2 cup Masa Harina; 2 cups milk; 2 cups frozen corn; 1 (14 oz) can black beans, drained and rinsed; 1 (14 oz) can pinto beans, drained and rinsed; 2/3 cup shredded Cheddar Cheese; 2/3 cup shredded Monterrey Jack Cheese; Salt and Pepper (, to taste); Additional shredded Cheddar and Monterrey Jack Cheese; Diced avocados; sour cream; Chopped cilantro; chopped green onions; Tortilla Chips or strips

slow cooker chicken enchilada soup recipe

How To Make Slow Cooker Chicken Enchilada Soup

Enjoy a hearty meal on a busy weekend with this chicken enchilada soup. Loaded with beans, veggies, and topped fixings deliciously cooked in a slow cooker.

Preparation: 20 minutes

Cooking: 6 hours 10 minutes

Total: 6 hours 30 minutes

Serves:

Ingredients

3largechicken breast halves
2canschicken broth
2canstomato sauce
⅔cupchunky salsa
½cupZesty Italian Dressing
2Tbsp.chili powder
1tsp.cumin
2tsp.onion powder
2tsp.garlic powder
¼cupextra virgin olive oil
½cupMasa Harina
2cupsmilk
2cupscornfrozen
1canblack beansdrained and rinsed
1canpinto beansdrained and rinsed
⅔cupCheddar Cheeseshredded
⅔cupMonterrey Jack Cheeseshredded
salt and pepperto taste

Additional

Cheddar Cheeseshredded
Monterrey Jack Cheeseshredded
avocadosdiced
sour cream
cilantrochopped
green onionschopped
Tortilla Chipsor strips

Instructions

Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa, and Zesty Italian Dressing over chicken.
Sprinkle in chili powder, cumin, onion powder, and garlic powder. Cover with lid and cook on low heat for 6 hours.
Once cooked, remove chicken from slow cooker and set aside.
Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina, slowly pour in the milk.
Cook, stirring constantly until mixture is very thick and it reaches a gentle boil. Pour mixture into a slow cooker and whisk until smooth.
Add in corn, Black Beans, Pinto Beans, Cheddar Cheese, and Monterrey Jack Cheese. Shred chicken and stir into soup.
Season soup with salt and pepper to taste. Allow cooking for about 10 minutes until all ingredients are heated through.
Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions, and tortilla chips.