Slow Cooker Chicken Enchilada Soup
All the flavors of your favorite enchiladas come together in this hearty soup made with chicken, corn, beans, chili peppers and tortillas.
Servings: 8 servings
Ingredients
- 3 cups chicken stock
- 2 cups cooked shredded chicken
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
- 1 14.5 oz. can diced tomatoes
- 1 10 oz. cans diced tomatoes with green chilis
- 1 4 oz. can diced green chilis
- 1 15 oz. can black beans, rinsed and drained
- 2 cups frozen corn
- 1 6 oz. can tomato paste
- 2 large flour tortillas cut into thin, 2-inch long strips
- 1 cup shredded pepperjack or Monterrey jack cheese
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- Optional garnishes: crushed tortilla chips shredded cheese, avocado, sour cream, chopped cilantro
Instructions
- In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro.
- Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese. Cook for an additional 1-2 hours on low.
- Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.