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Slow Cooker Chicken Enchilada Soup

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Slow Cooker Chicken Enchilada Soup

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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

  1. Place 3 chicken bouillon cubes in the bottom of  a 6 qt. crock pot.
  2. 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.
  3. 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.
  4. Put the lid on and cook on low for about 8 hours (until chicken breast are done, don’t overcook!)
  5. 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.
  6. 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).
  7. Shred the chicken that is in the crock pot with 2 forks.
  8. 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. 
  9. 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. 
  10. 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

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