Slow Cooker Spicy Chicken Enchilada Soup

Isn't is funny how sometimes the simplest recipes that come from ingredients you already have on hand can actually become family favorites? This Slow Cooker Spicy Chicken Enchilada Soup is one of those recipes sure to become a staple in your house!

Course Soup

Cuisine American

Prep Time 10

Cook Time 6 20

Total Time 6 30

Servings servings

Calories 316kcal

Author Jennifer Draper

Ingredients

For soup:

1 pound boneless skinless chicken breast
28 ounces whole peeled tomatoes
10 ounces enchilada sauce
15 ounces white beans (I used navy beans)
1 cup chicken broth
1 poblano pepper (seeded and diced)
1 tablespoon homemade taco seasoning

For tortilla strips:

6 corn tortillas
1 tablespoon olive oil
1 teaspoon garlic powder (I used roasted garlic powder)

Optional Toppings:

chopped cilantro
shredded cheddar cheese
sour cream

Instructions

For soup:

Place soup ingredients in slow cooker
Cover and cook on high for 3-4 hours or low for 6-8
Using forks or a potato masher mash the tomatoes into smaller pieces and shred chicken

For tortilla strips:

Preheat oven to 425 degrees
Stack tortillas and cut into thin strips
Toss with olive oil and garlic powder
Place in single layer on baking sheet and bake for 6-8 minutes until crispy and starting to brown

To serve:

Serve chili in bowl topped with tortilla strips as well as cheese, cilantro and sour cream or as desired

Nutrition