It’s 103 degrees outside and I’m just sitting here eating my bowl of soup.
I live life on the edge, man.
This slow-cooking chicken enchilada soup smelled amazing when I walked through the front door, and it only took me about 15 minutes of total prep time. I sauteed an onion and some garlic, then let them simmer with enchilada sauce and chicken broth for a few minutes before combining with chicken breast, a roasted poblano pepper, black beans, corn, fire-roasted tomatoes, and seasonings.
Our little old house has a little old oven and I have this irrational fear of trying to broil a single poblano pepper and somehow burning the entire house down, so I opted to roast my pepper on the stove directly over the gas flames. But if you are normal and rational and confident in your broiling abilities, feel free to roast them under your oven broiler! Or you can substitute the pepper with a can of diced green chilies.
Let everything cook in the slow cooker for 6-8 hours on low heat (I cooked mine for 6 hours), until chicken is tender and can be shredded easily with a fork. Pour into several bowls, garnish, and serve immediately.
…Or you could eat two bowls worth while standing in the kitchen from the crockpot with a spoon – it’s up to you.
Let’s not talk about which one I did.
And let’s not talk about this little judgmental face that saw the whole thing.
- 1 lb skinless chicken breast
- 1 tbsp olive oil
- 1 small sweet yellow onion, diced
- 2 garlic cloves, minced
- 1 poblano pepper or 1 (4oz) can green diced chilies
- 1 (10 oz) bag frozen corn
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can fire-roasted diced tomatoes, with juice
- 3 cups low-sodium chicken broth
- 1 (10 oz) can enchilada sauce
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 1/4 tsp salt
- corn torillas, lightly fried
- reduced fat cheddar cheese
- sliced avocado
- If using the poblano pepper, broil or roast pepper until skin is charred (I used medium heat, and roasted for about 7-10 minutes, turning occasionally with tongs). Set aside until cool, then peel off skin and chop.
- In a medium saucepan, heat olive oil over medium heat. When hot, add the onions and cook for 3-4 minutes, then add the garlic and cook for an additional 1-2 minutes, stirring often. Pour in the can of enchilada sauce and chicken broth and stir, simmering for 3-4 minutes.
- Place the chicken in the crockpot. Sprinkle the salt, cumin, and chili powder over the chicken, then top with poblano pepper, frozen corn, black beans, and diced tomatoes. Pour in the enchilada sauce mixture. Cover, set crockpot to low, and cook for 6-8 hours, until chicken is fully cooked and can shred easily with a fork.
- Serve with fried tortilla strips, sour cream, scallions, cheddar cheese, cilantro, and/or avocado slices.
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