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An easy chicken enchilada soup recipe for the slow cooker.


Total time

490 minutes

Cuisines

Courses


Ingredients

  • 2 chicken breasts
  • 1 can roasted tomatoes
  • 1 tbsp tomato paste
  • 4 cups chicken stock
  • 1 onion, diced and sauteed
  • 2 cloves garlic, minced and sauteed
  • 1 cup frozen corn kernels
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • pinch cayenne
  • 0.25 cup Mexican blend cheese
  • cilantro
  • avocado
  • tortilla chips

Method

  1. To the stoneware of a slow cooker, add chicken, chicken stock, tomatoes, tomato paste, onion, garlic, corn, and spices. Cook on low for 8 hours. Once cooked, shred chicken with two forks and mix into rest of the soup. Mix in cheese and allow to melt, about 5 minutes. Ladle into a bowl and top with tortilla ships, avocado, cilantro, and extra cheese.