This creamyChicken Enchilada Soup recipe is made from scratch in the slow cooker, and has the best flavor! Best part is, it's only 15 minutes of prep; perfect for a busy weeknight!
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Once hot, add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until vegetables are tender.
Add to slow cooker, along with chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add the chicken broth and diced tomatoes.
In the same pan you cooked the chicken, add another drizzle of olive oil over high heat. Sear the chicken for 1-2 minutes on both sides, just until brown.
Add chicken to the slow cooker along with the corn tortillas. Cook on high for 3 hours or low for 5-6 hours.
Remove chicken to a plate, shred the meat and remove any bones.
Ladle the soup from the slow cooker into a blender, in batches, and blend until smooth.
Return pureed soup to the slow cooker, along with shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.
Serve topped with green onions, sour cream, cheese, avocado, cilantro.
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Notes
Store enchilada soup in the refrigerator for 3-4 days after making. Reheat in the microwave or on the stovetop.To Freeze: Allow soup to cool completely. Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw soup in the refrigerator overnight and simmer on the stove until warm, or warm in the microwave.Instant Pot Chicken Enchilada SoupChicken Breasts: although I think chicken thighs cook best in the slow cooker without drying out, you can substitute chicken breasts. They will cook quicker.To thicken enchilada soup: The soup should have a slight thickness from the corn tortillas and the cream, but if you want it thicker, you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water), or mix a spoonful of cornmeal with some of the broth and add to the pot.Loaded Enchilada Soup: feel free to load this soup with more hearty ingredients, like cooked rice, shredded cheese, corn, or more sautéed veggies.