Slow-Cooker Chicken Enchilada Soup
This hearty, flavorful soup is easy to prepare and full of healthy ingredients. Best of all, everyone can customize their bowl with their own choice of toppings.
For the soup:
- Canola oil
- 1 medium-large onion chopped (or use a bag of frozen chopped onion)
- 1 small-medium jalapeño seeds and ribs removed and finely chopped
- 3 cloves garlic minced
- 1 teaspoon chipotle chile in adobo minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon honey
- 14.5 ounces fire-roasted diced tomatoes
- 15 ounces tomato sauce
- 2 cups chicken stock
- 14 ounces frozen yellow and white corn
- 15 ounces black beans drained and rinsed
- 3 pounds boneless skinless chicken thighs
- Zest and juice of one lime
- 1 tablespoon fresh cilantro chopped, optional
For the toppings:
- Monterey Jack or cheddar cheese grated
- Sour cream
- onion diced
- Tostadas or tortilla chips
Pour 2-3 tablespoons of canola oil in a large skillet or Dutch oven over medium heat.
Sauté the onions and jalapeño in skillet, until softened or about 5 minutes.
Add the garlic, chipotle, chili powder, cumin, and honey and stir until well incorporated.
Add the diced tomatoes, tomato sauce, and stock to pan. Bring just to a boil, then remove from heat.
Spray bottom of slow cooker bowl with cooking spray.
Place the corn, beans, and chicken thighs in the slow cooker.
Pour tomato mixture over chicken and vegetables. (If you wish, you can pause here, put the slow cooker bowl in the refrigerator overnight, and set to cook the next day.)
Cover and cook on low for 6 to 7 hours.
Shred the cooked chicken using two forks and return to the slow cooker.
Add zest and juice of one lime and stir to mix well.
Add additional salt and pepper to taste.
If using, add chopped cilantro.
Serve topped with cheese, sour cream, guacamole, diced onion, and/or tostadas or tortilla chips.
Feel free to be a bit casual with the ingredients for the soup. If you have a bit more or less chicken because of packaging, don’t worry. Add more onion or a larger jalapeño if it suits you. This recipe doesn’t need to be extremely precise.
Like so many slow cooker recipes, this one freezes and reheats well. Just thaw overnight in the refrigerator and then reheat in microwave or on stove. Adapted from The Kitchn.com.