Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)
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
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.