Slow Cooker Chicken Enchilada Soup
Serves: serves 6
  • 1 can (11-ounce) Rotel
  • 32 ounces chicken broth
  • 1½ pounds chicken breast
  • 12 ounce bag frozen corn
  • 1 can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon coriander
  • ½ teaspoon dried cilantro
  • ½ teaspoon oregano
  • 1½ cups shredded cheddar cheese
  • 1 cup sour cream
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 bell pepper, diced (red or green)
  • 3 garlic cloves, minced
  • for garnish: shredded cheese, sour cream, salsa, avocado
  1. Place Rotel, chicken broth, chicken, corn, black beans, and spices (chili powder, cumin, coriander, cilantro, and oregano) to the container of your slow cooker. Season with salt and pepper, to taste.
  2. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Remove chicken from slow cooker and shred the meat with a fork. Add cheese and sour cream to slow cooker and stir to combine. Add the chicken back to the slow cooker and warm back through until the cheese is melted, about ½ hour.
  3. While the cheese is melting, cook your onions and bell pepper: heat oil in a medium skillet over medium heat and add onions, pepper, and garlic. Cook until they are just softened, about 10 minutes. Add to slow cooker just before serving.
  4. Garnish with extra cheese, sour cream, salsa, fresh cilantro, or avocado.
Recipe by Kitchen Meets Girl at