chicken enchilada soup
Slow Cooker Chicken Enchilada Soup
Servings: 4
Author: Leona Konkel
  • 1 onion (chopped)
  • 2 teaspoons garlic (minced) (4 cloves)
  • 1 1/2 pounds boneless chicken breasts
  • 1 tablespoon ancho chile powder (if you use chipotle chile, it will be spicier; if you use a chili powder blend that includes salt, your soup may be a little salty)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 - 2 1/4 cups enchilada sauce (2 cans)
  • 4 cups low sodium chicken broth (can use up to 6 cups; it will be salty if you use regular, not low sodium, broth)
  • 1 tablespoon vinegar
  • 1-2 chipotles in adobo sauce (whole is fine; just don't eat them at the end)
  • 3/4 cup cornmeal (I haven't tried it, but I assume masa would be fine here too)
  • cilantro (chopped) (for serving)
  • tortilla chips (for serving)
  • other toppings (cheese, avocado) as desired
  1. Combine onion, garlic, chicken, chile powder, cumin, oregano, enchilada sauce, broth, vinegar, chipotle chiles, and cornmeal in a 4 or 6 quart slow cooker. (Mine was 6 quart, but I had plenty of extra room.)

  2. Cook on low for 6-8 hours, or high for 4-5 hours. Shred chicken with 2 forks. Stir soup and add salt and pepper if desired. 

  3. Serve in bowls and top with cilantro, tortilla chips, and other toppings as desired.