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Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)
Course
Soup
Cuisine
American
Keyword
Chicken, Soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
5
people
Ingredients
1
tbsp
olive oil
½
onion, diced
1
green pepper, diced
14.5
oz
can diced tomatoes
15
oz
can black beans, drained and rinsed
½
cup
frozen corn
7
oz
canned diced green chilies
1
teaspoon
salt
1
teaspoon
black pepper
½
teaspoon
cumin
2 ½
cups
shredded chicken
10
oz
can red enchilada sauce
4
cups
low-sodium chicken broth
⅓
cup
monterey jack cheddar cheese
⅔
cup
shredded pepper jack cheese
US Customary
-
Metric
Instructions
Stove Top Instructions
To a soup pot, add olive oil and heat over medium heat. Add onions and bell peppers and cook till tender- about 3-4 minutes.
Add tomatoes, black beans, corn, and chilies. Stir to evenly mix.
Add salt, pepper, and cumin. Stir. Add chicken, enchilada sauce, and broth and stir. Lightly simmer for about 10 minutes.
Add cheese and stir. Lightly simmer for an additional 5 minutes and serve.
Slow Cooker Instructions
Place all ingredients besides cheese into a slow cooker. Stir to mix.
Place cover on top and cook on low for 4-6 hours. Right before you are ready to serve stir in the cheese.