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Texan Flavor - Recipes From the South


SLOW COOKER CHICKEN ENCHILADA SOUP

October 21, 2024 By Monica 1 Comment

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SLOW COOKER CHICKEN ENCHILADA SOUP

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 * Author: Monica @ The Stanley Stove
 * Total Time: 8 hours 10 minutes
 * Yield: 8 1x

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DESCRIPTION

Enjoy a delicious version of the Chili’s Chicken Enchilada Soup recipe crossed
with a Tortilla Soup Recipe, topped with cheesy goodness and tortilla strips!

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INGREDIENTS

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Units USM Scale 1x2x3x
 * 2 pounds boneless skinless chicken breasts (or thighs – I like H-E-B Seasoned
   Chicken Fajita Meat: H‑E‑B Seasoned Chicken Fajitas )
 * 1 onion, diced
 * 3 cloves garlic
 * 3 chicken bouillon cubes
 * 5 cups hot water
 * 15 oz can corn, drained and rinsed
 * 15 oz can Rotel, drained
 * 10 oz can red enchilada sauce
 * 1 packet taco seasoning
 * 1 tsp chili powder
 * 1 tsp ground cumin
 * 1 cup Masa Harina (Maseca Instant Corn Masa Flour)
 * 8 oz Velveeta, cut into 1/2 inch cubes
 * salt & pepper, to taste

TOPPINGS:

 * 2 cups Shredded Quesadilla or Oaxaca Cheese
 * Tortilla strips ( or crushed tortilla chips)
 * Optional Toppings: avocado chunks, sour cream, pico de gallo, jalapenos



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INSTRUCTIONS

 1.  Place 3 chicken bouillon cubes in the bottom of  a 6 qt. crock pot.
 2.  Pour in 5 cups of hot water into crock pot and then whisk the chicken
     bouillon cubes and water together until the cubes have dissolved.
 3.  Add to crock pot the diced onion, minced garlic, chicken breasts, can corn,
     Rotel, packet of taco seasoning, chili powder, and cumin. Give it a good
     stir.
 4.  Put the lid on and cook on low for about 8 hours (until chicken breast are
     done, don’t overcook!)
 5.  Once the chicken is very close to being done or just got done, ladle out of
     the crock pot 2 cups of the broth into a separate mixing bowl.  Be careful
     not to include the onions and tomatoes – try to get just broth.
 6.  Add the Masa Harina into the separate mixing bowl with the broth and mix
     until very well combined (I like to use my Ninja blender for this step).
 7.  Shred the chicken that is in the crock pot with 2 forks.
 8.  Once the chicken is shredded, add in the Masa Harina broth mixture and the
     cubed Velveeta cheese.  Give this a good stir to incorporate it all
     together. 
 9.  Let this cook for about another 15 minutes, stirring often to prevent
     scorching on the sides and to further melt the cheese cubes.  The soup will
     thicken as it cooks. 
 10. When done, ladle soup into serving bowls and top with shredded cheese and
     tortillas strip or any other toppings of your choice. 


NOTES

 * This can also be made on a stove top!
 * If the soup it too thick by chance, slowly add in hot water to your liking
 * Need more heat? Try adding in some cayenne or extra chili powder.  Adjust
   seasonings to your taste!

 * Prep Time: 10 minutes
 * Cook Time: 8 hours


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SLOW COOKER CHICKEN ENCHILADA SOUP

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