This slow cooker creamy chicken enchilada soup is a delicious homemade soup recipe that's super easy to make thanks to the use of the crockpot! Loaded with fresh veggies, beans, warm spices, and plenty of chicken, it's a healthy and ultra creamy soup that's perfect for cool fall days. {Gluten-free}
2-3teaspoonschopped chipotle peppers in adobo sauce
1poundskinless boneless chicken breasts
115ozcan low sodium white beansdrained and rinsed
215ozcans low sodium black beansdrained and rinsed
2cupsfrozen corn kernels
Salt and pepperto taste
Instructions
In a medium non-stick skillet, heat oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker.
Add the onion, red pepper and garlic, stirring until soft, about 3-4 minutes. Add to the slow cooker (if you didn’t cook it directly in the slow cooker).
Next, add the broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, and oregano, and chipotles in adobe sauce. Stir the mixture until combined.
Add the white beans and chicken breasts to the slow cooker, making sure that they’re fully covered in the liquid.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken and shred it with two forks.
Using a hand blender, blend the soup until smooth and creamy.
Add the shredded chicken back to the soup and then add in the black beans and corn. Stir to combine. Allow to cook for an additional 15 minutes.
Serve warm topped with all your favourite toppings
Notes
Adjust the thickness of the soup according to personal preference. Start with the lower amount of broth and then add more after blending if you prefer a thinner consistency.
This soup tends to thicken as it sits. If making this soup ahead of time, you may wish to add some extra broth to thin it out before serving.
If you don’t have an immersion blender, you can also transfer ladles of the soup into a regular blender in batches. Just be sure not to overfill the blender to prevent it from exploding and getting hot soup all over yourself and the kitchen.
If you have some leftover shredded chicken or prefer to use a rotisserie chicken, you can skip the step where you cook the chicken breasts in the soup, and simply add the cooked chicken in after pureeing the soup.
To make it more kid-friendly, we like to shred some cheddar cheese or mozzarella cheese over top of the soup and allow it to melt for some extra cheesy flavour.