Recipe: Delicious Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup. Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. 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.

Pour sauce mixture over ingredients in cooker. How to make crock pot green enchilada chicken soup: Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot. Stir the cornstarch into the heavy whipping cream. You can cook Crock Pot Chicken Enchilada Soup using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Crock Pot Chicken Enchilada Soup

1. Prepare 1 lb of skinless, boneless chicken breast halves.
2. It's 1 can of whole kernel corn (15.25 oz.).
3. Prepare 1 can of diced tomatoes including juice (14.5 oz.).
4. You need 1 can of chicken broth (14.5 oz.).
5. Prepare 1 can of enchilada sauce (10 oz.).
6. You need 1 can of green chilies.
7. It's 1 of white onion, chopped.
8. Prepare 1/4 cup of chopped fresh cilantro.
9. Prepare 2 of bay leaves.
10. It's 3 clove of garlic, minced.
11. It's 1 tsp of ground cumin.
12. You need 1 tsp of chili powder.
13. Prepare 1 tsp of salt.
14. Prepare 1/4 tsp of ground black pepper, or to taste.

Toss the enchilada sauce into your crock pot (slow cooker) together with the onions, tomatoes, corn, beans, and chicken breasts. Season and stir it all together to combine. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir.

Crock Pot Chicken Enchilada Soup instructions

1. Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot..
2. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper..
3. Cook on low for 6 hours..
4. Transfer the chicken to a large plate, shred the meat with two forks..
5. Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour..

Remove chicken and shred with two forks. Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts. Add the corn, black beans, onion and bell pepper to the slow cooker. Pour in the tomatoes, enchilada sauce and chicken broth. On the stove top, melt butter and add flour.