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Slow Cooker Chicken Enchilada Soup

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A cozy, easy-to-make slow cooker soup featuring shredded chicken, enchilada sauce, beans, and crispy tortilla strips for a comforting and flavorful meal.

Ingredients

Scale
  • 3 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1 cup enchilada sauce (medium heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and black pepper to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped (optional)
  • 6–8 corn tortillas, cut into strips
  • Olive oil (for frying or baking tortilla strips)

Instructions

  1. Prepare the tortilla strips: Preheat oven to 400°F or heat 2 tablespoons olive oil in a skillet over medium heat. Cut corn tortillas into thin strips. Toss strips with a little salt and oil. Bake for 10-12 minutes, flipping halfway, until golden and crispy, or fry in batches until crisp. Set aside on paper towels to drain and cool.
  2. Combine soup ingredients: In the slow cooker, add shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, diced onion, minced garlic, chicken broth, chili powder, cumin, oregano, salt, and pepper. Stir gently to combine all flavors.
  3. Cook low and slow: Cover and cook on low for 4-6 hours or on high for 2-3 hours until soup is bubbling and onion is soft.
  4. Add cheese and finish: About 15 minutes before serving, stir in shredded cheese until melted and creamy. Taste and adjust seasoning if needed.
  5. Serve with crispy tortilla strips: Ladle soup into bowls, sprinkle generously with crispy tortilla strips, and garnish with fresh cilantro if desired.

Notes

If your slow cooker runs hot, check soup at 3-4 hours to avoid overcooking. Leftovers thicken; add broth when reheating. For creamier texture, add a splash of heavy cream or sour cream. Frying tortilla strips gives best crunch; baking is a healthier alternative. Use rotisserie chicken for convenience. Adjust chili powder based on enchilada sauce heat level.

Nutrition

Keywords: slow cooker, chicken enchilada soup, easy soup, comfort food, crockpot soup, shredded chicken, enchilada sauce, tortilla strips

Find it online: https://realityeats.com/slow-cooker-chicken-enchilada-soup-recipe-5-easy-steps-for-cozy-comfort/