Chicken Enchilada Soup Recipe (in a Slow Cooker)
This chicken enchilada soup gives you a healthy dinner without all the work. When you take a bite, your taste buds are covered in smoky Tex-Mex flavor, something we often crave at our house!
Ingredients
- 1 uncooked boneless skinless chicken breast frozen or fresh
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 of a yellow onion
- 1 tsp smoked paprika
- 1 1/2 Tbsp chili powder (SEE NOTES)
- 1/4 tsp ground cumin
- 1/2 of a bell pepper (any color)
- 1 medium-large sweet potato
- 1 1/2 cup chicken broth (low sodium)
- 1 cup water
- 1 can of tomato sauce (14 or 16oz will work)
- 1 Tbsp avocado oil or olive oil (for greasing the slow cooker)
Instructions
- Use the avocado oil (or olive oil) to coat the inside of the slow cooker to prevent sticking.
- Prep the vegetables if you haven't yet by peeling and slicing the sweet potato into 1-inch chunks, dicing the onion, and chopping the bell pepper into small pieces.
- Add all ingredients to slow cooker and stir with a spoon to combine.
- Cook soup on low for 5-6 hours or high 3-4.
- When it's done cooking, either shred the chicken or bread it into pieces. Stir to combine and serve.
Video
Notes
Note about the Chili Powder
This soup has a medium heat level. If you prefer a more mild flavor that's less spicy use only 3/4 to 1 Tbsp of chili powder. I recommend tasting as you go.