Slow Cooker Chicken Enchilada Soup (Print version)

Tender shredded chicken, beans, corn, and red enchilada sauce slow cooked into a cozy, lightly creamy soup.

# Ingredients:

For the soup

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 2 teaspoons ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon kosher salt, plus more to taste
09 - 1/2 teaspoon black pepper
10 - 3 cups (720 ml) low-sodium chicken broth
11 - 1 can (10 oz or 283 g) red enchilada sauce, gluten-free if needed
12 - 1 can (14.5 oz or 411 g) fire-roasted diced tomatoes, with juices
13 - 1 can (15 oz or 425 g) black beans, rinsed and drained
14 - 1 1/2 cups (240 g) corn kernels, frozen or canned
15 - 1 can (4 oz or 113 g) diced green chiles
16 - 2 tablespoons masa harina
17 - 4 oz (115 g) cream cheese, softened and cubed

For serving

18 - 1 lime, cut into wedges
19 - 1/3 cup chopped fresh cilantro
20 - 1 cup crushed corn tortilla chips
21 - 1/2 cup shredded Monterey Jack or cheddar cheese
22 - 1 avocado, diced

# Instructions:

01 - Warm the olive oil in a skillet over medium heat. Add the onion and cook for 4-5 minutes, until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper for 30 seconds.
02 - Place the chicken breasts in a 6-quart slow cooker. Add the onion mixture, broth, enchilada sauce, diced tomatoes, black beans, corn, and green chiles.
03 - Whisk the masa harina with 1/4 cup of liquid from the slow cooker or extra broth until smooth. Stir it into the soup so it thickens without dry pockets.
04 - Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken reaches 165°F and shreds easily.
05 - Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir well.
06 - Add the softened cream cheese in small cubes. Cover for 5 minutes, then stir until smooth. Taste and adjust salt if needed.
07 - Ladle into bowls and top with lime juice, cilantro, crushed tortilla chips, shredded cheese, and avocado.

# Good to know:

01 - Use a 6-quart slow cooker for enough room to stir the soup comfortably.
02 - For a thicker soup, blend 1-2 cups of the cooked soup before adding the cream cheese.
03 - Freeze the soup before adding cream cheese for the best texture.

Back