Slow Cooker Chicken Enchilada Soup

My husband teases me because I like to eat ice cream in the winter. 

He also thinks I’m strange for craving soup in the summer.

But our marriage is still intact because we’ve found a summer appropriate soup that my husband approves of.

In fact, we all gobble it up. Even my kids, the pickiest children on the planet (how I got all three of them, I’ll never know!) devour this stuff and ask for seconds. And every busy mom’s dream; it is in fact a slow cooker soup! WIN!

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Slow Cooker Chicken Enchilada Soup

Ingredients:

1 yellow onion, diced

1 red bell pepper, diced

3 cloves of garlic, minced

1 large tomato, finely chopped

1 16 oz bag of frozen corn

4 cups of water

4 Tablespoons of all natural chicken bouillon powder

(OR replace water and bouillon powder with chicken broth)

2 large (uncooked) chicken breasts

1 Tablespoon of Chili powder

2 teaspoon of Cumin

1/2 teaspoon of Mexican Oregano

Salt and Pepper to taste

1 cup of cheddar cheese, shredded (more for garnish)

1 cup of plain Greek yogurt (more for garnish)

Tortilla chips and cilantro for garnish

Directions:

Place onions, bell peppers and garlic in a skillet and heat until onions are translucent. I find I don’t need to add oil, so I just don’t! Toss them to the into the slow cooker.
Add the tomato, corn, chicken, spices (including bouillon), and chicken to the slow cooker and cover with 4 cups of water. Mix so spices are evenly distributed.
Cook on low for 6 hours or until the chicken is thoroughly cooked.
Remove chicken and shred. Place back in the slow cooker.
Slowly add Greek yogurt and cheese. Heat for 30 mins.
Serve with tortilla chips, cilantro, extra Greek yogurt and cheese.

Slow Cooker Chicken Enchilada Soup

 

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Prep time

10 mins

Cook time

6 hours 30 mins

Total time

6 hours 40 mins

 

The perfect summer soup full of cheesy goodness!

Author: Julie

Recipe type: Soup

Cuisine: Mexican

Serves: 6 cups approx.

Ingredients

• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves of garlic, minced
• 1 large tomato, finely chopped
• 1 16 oz bag of frozen corn
• 4 cups of water
• 4 Tablespoons of all natural chicken bouillon powder
• (OR replace water and bouillon powder with chicken broth)
• 2 large (uncooked) chicken breasts
• 1 Tablespoon of Chili powder
• 2 teaspoon of Cumin
• ½ teaspoon of Mexican Oregano
• 1 cup of cheddar cheese, shredded (more for garnish)
• 1 cup of plain Greek yogurt (more for garnish)
• Tortilla chips and cilantro for garnish

Instructions

1. Place onions, bell peppers and garlic in a skillet and heat until onions are translucent.
2. Toss them into the slow cooker.
3. Add the tomato, corn, chicken, spices (including bouillon), and chicken to the slow cooker and cover with 4 cups of water.
4. Cook on low for 6 hours or until the chicken is thoroughly cooked.
5. Remove chicken and shred. Place back in the slow cooker.
6. Add Greek yogurt and cheese. Heat for 30 mins.
7. Serve with tortilla chips, cilantro, extra Greek yogurt and cheese.

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