Slow Cooker Chicken Enchilada Soup (Cafe Zupas Copycat)
Chicken, enchilada sauce, beans, peppers, and lots of southwestern flavors come together in this easy 'dump and go' soup. Just throw it all in your slow cooker and you are good to go!
Serving6 servings
Ingredients
- 3 boneless, skinless chicken breasts
- 20 ounces red enchilada sauce, 2 (10 oz. cans)
- 10 ounces green enchilada sauce, 1 (10 oz. can)
- 10.75 ounces cream of chicken soup, 1 can
- 10 ounces Rotel Tomatoes and Green Chiles, 1 can (I used original)
- 15 ounces black beans, 1 can, rinsed and drained
- 15 ounces sweet corn, 1 can, drained
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ cup diced onion
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1½ cups milk
- ½ cup sour cream, optional topping
- 1 cup shredded cheddar cheese, optional topping
- 1 cup tortilla strips, optional topping
Equipment
Instructions
- Spray a large slow cooker with non-stick cooking spray.
- Add the first 15 ingredients to the slow cooker (from the chicken through the salt) and let cook on low for 6-8 hours or until chicken is fully cooked.
- Remove chicken from slow cooker and add in cheese, sour, cream, and milk (as much or as little as you prefer).
- Shred the chicken with two forks and return to slow cooker.
- Let soup cook on low for 15-20 minutes or until cheese is melted and soup has reached desired thickness.
- Serve topped with sour cream, shredded cheese, and tortilla strips if desired.
Notes
We don't recommend adding your dairy ingredients at the beginning of cooking this recipe and letting it simmer all day long – the milk, sour cream, and cheese may curdle.
Nutrition
Calories: 645 kcal · Carbohydrates: 61 g · Protein: 38 g · Fat: 29 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 106 mg · Sodium: 2205 mg · Potassium: 1058 mg · Fiber: 13 g · Sugar: 21 g · Vitamin A: 3518 IU · Vitamin C: 55 mg · Calcium: 447 mg · Iron: 5 mg