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chicken enchilada soup
Molly LaFontaine of Plum Branch Home

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!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Step-By-Step Mode

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

  1. Use the avocado oil (or olive oil) to coat the inside of the slow cooker to prevent sticking.
  2. 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.
  3. Add all ingredients to slow cooker and stir with a spoon to combine.
  4. Cook soup on low for 5-6 hours or high 3-4.
  5. 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.
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