Slow Cooker Easy Creamy Chicken Enchilada Soup

Yum

Spring is here and full force but we are still getting some sporadic rain and chilly evenings.

This calls for soup, because you can never get enough good soup!

I'm in the mood for a nice Latin dish.  One that reminds me of my favorite enchiladas over at Casa Vega.  Nice and slightly spicy, creamy, and filled with chicken.  So let's pull out the slow cooker and make a delicious soup!

Slow Cooker Easy Creamy Chicken Enchilada Soup

This really is a dump and go meal.  A definite pantry go to.  Most of the items are canned, so this soup recipe is easy to throw together in the morning on a weekday.   You will come home to the wonderful smell of Mexican spices and with a little additional tasks you will have a wonderful creamy, steamy soup on the table in no time!

The added beans and corn lend substance and make a healthy addition to the soup.  The sour cream that is mixed in toward the end will give that creamy goodness that takes this soup to another level.  This is a soup the whole family will love.  Have fun topping it with you favorite toppings (some ideas listed below) and savor the goodness that can come from a slow cooker on a chilly Spring evening.

Enjoy!

Kitchen Tip:  I found the Cuban black beans used in this dish at Trader Joes.  If you can't find them substitute 2 cans of regular black beans and add one small can of diced green chilies. 

Slow Cooker Easy Creamy Chicken Enchilada Soup

3 boneless skinless chicken breasts
2 cups chicken broth
2 cans Cuban black beans, drained (found at Trader Joes) 

1 can sweet corn, drained
3 10 oz cans enchilada sauce
1 14-ounce can tomato sauce, no salt added
1/2 tsp salt

1 tablespoon cumin
1 1/2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup sour cream

1/4 cup chicken broth + 3 tablespoons flour
optional toppings: crispy tortilla strips, avocado, sour cream, queso fresco 

Add chicken, broth, beans, corn, enchilada sauce, tomato sauce and spices (though sour cream) to the slow cooker.  Turn on low and cook for 6-7 hours, or on high 3-4 hours.

About 1 hour before serving, remove chicken and shred.  Return chicken to the soup.  Add sour cream and stir until combined and dissolved.  Whisk together 1/4 cup of chicken broth and 3 Tablespoon of flour.  Pour into the soup and stir.  Cover and turn the slow cooker to high for one hour until thickened.

Serve with optional toppings if desired.