Slow Cooker Creamy Enchilada Soup

by | Oct 30, 2022 | Cooking with Barbara, Entrees | 0 comments

My Movie 8

Slow Cooker Creamy Enchilada Soup

Make ahead this delicious, flavorful soup that is perfect for a chilly weekend.
Print Recipe
Servings: 8
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 3 Tablespoon cooking oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon sugar
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 2 cups chicken stock
  • 1 15 oz can yellow corn
  • 1 15 oz can black beans
  • 2 to 3 pounds uncooked chicken breasts skin removed
  • heavy cream, cayenne pepper, salt and pepper to taste
  • Optional grated Mexican cheese blend, sour cream cilantro,

Equipment

  • Slow Cooker

Method
 

  1. Heat the oil in a large skillet. Saute the chopped onion for 5 minutes. Add the garlic, chili powder, cumin and sugar. Stir and cook about 1 minute. Add the diced tomatoes, tomato sauce and chicken stock. Season with salt, pepper and cayenne pepper to taste. Simmer about 1 minute.
  2. Transfer to the bowl of your slow cooker. Stir in the corn and beans. Add the uncooked chicken breasts. Cover and cook on LOW for 6 to 7 hours. Remove the cooked chicken and discard the bones. Shred the chicken and stir back into the soup. Stir in heavy cream to taste. (I add about 1/2 cup).
  3. Season to taste. Serve with grated cheese sour cream and cilantro.

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