Cooking With Pawan: How To Make Chicken Enchilada Soup (Slow Cooker Recipe)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Put the chicken breast in the bottom of the slow cooker.

Set the slow cooker to high for 6 to 8 hours; recommend 7 hours.

Add the pinto beans on top of the chicken.

Add the black beans on top of the pinto beans.

Add the corn kernels on top of the black beans.

Add the red onions on top of the corn.

Add the red bell peppers on top of the red onions.

Add the mushrooms on top of the red bell peppers.

Add 1 teaspoon of salt on top of the ingredients.

Add 1 teaspoon of cayenne pepper.

Add 1 teaspoon of crushed red pepper flakes.

Add 0.5 teaspoon of ground black pepper.

Add 0.5 teaspoon of ground cumin.

Add 0.5 teaspoon of garlic powder.

Add the can of diced tomatoes, including the liquid.

Add the green enchilada sauce.

Pour in 2.5 cups of chicken broth until it reaches the top.

Give everything a little mix to combine the flavors.

Cover the slow cooker and cook for about 6.5 hours.

After 1.5 hours, check the soup; the veggies should be softening and the chicken cooking.

After 6.5 hours, check if the soup is done.

Scoop some soup into a bowl for serving.

Optionally, add cheese on top for a cheesy taste.

Garnish with cilantro and squeeze half a lime on top.

Add Mexican sour cream as a final garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens