Slow Cooker Chicken Enchilada Soup

27 Oct. 17 Go Back to Recipes

Slow Cooker Chicken Enchilada Soup

slow cooker enchilada soup
  • 1 1/4 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon kosher salt
  •  1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  •  1 large yellow onion, diced
  • 2-3 chipotle peppers from 1 can of chipotle peppers in adobo sauce, diced* (use only 2 if sensitive to spice)
  • 1 1/2 tablespoons adobo sauce, from canned chipotle peppers
  •  1 (28 ounce) can diced tomatoes in their juices
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 (4 ounce) can green chilis
  • 2 (14-ounce) can black beans, rinsed and drained
  •  1 (14-ounce) can Mexican-style corn, drained
  • 3-4 cups reduced sodium chicken stock, divided

For serving: sliced avocado, plain Greek yogurt or sour cream, chopped fresh cilantro, shredded cheese

Place the chicken thighs in the bottom of a 5 quart or larger slow cooker. Sprinkle with salt and pepper.

To the slow cooker, add the garlic, onion, diced chipotle peppers, adobo sauce, diced tomatoes, cumin, coriander, green chilis, drained black beans, and drained Mexicorn. Pour 3 cups of the chicken stock over the top. Cover and slow cook on high for 2 hours or low for 6 hours, until the chicken is cooked through.

With a fork, remove the chicken thighs from the soup, then shred. Return the chicken to the soup, and add additional chicken stock to the slow cooker if it seems too thick. Recover the slow cooker and cook on high to rewarm for a few minutes as needed. Serve hot with desired toppings.