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A black soup bowl with a handle, full of chicken enchilada soup with black beans and topped with diced avocado and sour cream.
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5 from 6 votes

Chicken Enchilada Soup {Slow Cooker}

This delicious Chicken Enchilada Soup is made from scratch (NO canned enchilada sauce!), in the slow cooker and it's loaded with vegetables, protein, and AMAZING flavor! 
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8 people
Calories: 243kcal
Author: Lauren Allen

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion , chopped
  • 5-6 cloves garlic , chopped
  • 2 carrots , peeled and chopped
  • 2 ribs celery , chopped
  • 1 bell pepper , chopped
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano leaves
  • 3/4 teaspoon paprika
  • 6 cups low-sodium chicken broth
  • 14.5 ounce can diced tomatoes
  • 4-5 skinless chicken thighs (bone in or boneless)
  • 5-6 6 inch yellow corn tortillas
  • salt and freshly ground black pepper , to taste
  • 1 can black beans
  • 4 ounce can diced green chiles
  • 1/2 cup heavy whipping cream

For topping:

  • green onion , chopped for topping
  • sour cream , for topping
  • shredded cheddar or pepper jack cheese , for topping
  • fresh cilantro , for topping
  • avocado , chopped

Instructions

  • In a large saute pan, heat 2 tablespoons of extra-virgin olive oil over medium heat. 
  • Once hot, add the onion, garlic, carrots, celery, and bell pepper and saute until fragrant and the 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 to the slow cooker.
  • 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 to slow cooker. Add tortillas. Cook on high for 3 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 and cook for 1 more hour.
  • Stir in cream. Season to taste with salt and pepper. 
  • Serve topped with green onions, sour cream, cheese, avocado, cilantro.

Notes

Adapted from Our Best Bites

Nutrition

Calories: 243kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 734mg | Potassium: 454mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3370IU | Vitamin C: 34.4mg | Calcium: 54mg | Iron: 1.4mg