Slow Cooker Chicken Enchilada Soup
- Total Time: 8 hours 10 minutes
- Yield: 8 1x
Description
Enjoy a delicious version of the Chili’s Chicken Enchilada Soup recipe crossed with a Tortilla Soup Recipe, topped with cheesy goodness and tortilla strips!
Ingredients
Units
Scale
- 2 pounds boneless skinless chicken breasts (or thighs – I like H-E-B Seasoned Chicken Fajita Meat: H‑E‑B Seasoned Chicken Fajitas )
- 1 onion, diced
- 3 cloves garlic
- 3 chicken bouillon cubes
- 5 cups hot water
- 15 oz can corn, drained and rinsed
- 15 oz can Rotel, drained
- 10 oz can red enchilada sauce
- 1 packet taco seasoning
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup Masa Harina (Maseca Instant Corn Masa Flour)
- 16 oz Velveeta, cut into 1/2 inch cubes
- salt & pepper, to taste
Toppings:
- 2 cups Shredded Quesadilla or Oaxaca Cheese
- Tortilla strips ( or crushed tortilla chips)
- Optional Toppings: avocado chunks, sour cream, pico de gallo, jalapenos
Instructions
- Place 3 chicken bouillon cubes in the bottom of a 6 qt. crock pot.
- Pour in 5 cups of hot water into crock pot and then whisk the chicken bouillon cubes and water together until the cubes have dissolved.
- Add to crock pot the diced onion, minced garlic, chicken breasts, can corn, Rotel, packet of taco seasoning, chili powder, and cumin. Give it a good stir.
- Put the lid on and cook on low for about 8 hours (until chicken breast are done, don’t overcook!)
- Once the chicken is very close to being done or just got done, ladle out of the crock pot 2 cups of the broth into a separate mixing bowl. Be careful not to include the onions and tomatoes – try to get just broth.
- Add the Masa Harina into the separate mixing bowl with the broth and mix until very well combined (I like to use my Ninja blender for this step).
- Shred the chicken that is in the crock pot with 2 forks.
- Once the chicken is shredded, add in the Masa Harina broth mixture and the cubed Velveeta cheese. Give this a good stir to incorporate it all together.
- Let this cook for about another 15 minutes, stirring often to prevent scorching on the sides and to further melt the cheese cubes. The soup will thicken as it cooks.
- When done, ladle soup into serving bowls and top with shredded cheese and tortillas strip or any other toppings of your choice.
Notes
- This can also be made on a stove top!
- If the soup it too thick by chance, slowly add in hot water to your liking
- Need more heat? Try adding in some cayenne or extra chili powder. Adjust seasonings to your taste!
- Prep Time: 10 minutes
- Cook Time: 8 hours
