Cozy Slow Cooker Chicken Enchilada Soup Recipe with Crispy Tortilla Strips
A comforting and easy slow cooker chicken enchilada soup with tender chicken, bold spices, and crispy tortilla strips, perfect for cozy nights and busy days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker low) or 3 hours 15 minutes to 4 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Cuisine: Mexican
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound/450g), trimmed of excess fat
- 1 cup (240 ml) red enchilada sauce
- 4 cups (960 ml) low-sodium chicken broth
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 cup (150 g) frozen or canned corn kernels, drained
- 1 can (14.5 oz/410 g) diced tomatoes, preferably fire-roasted
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Pinch of cayenne pepper (optional)
- 1 cup (100 g) shredded sharp cheddar or Mexican blend cheese
- Sour cream (optional, for topping)
- 4–5 corn tortillas, cut into thin strips and pan-fried until crispy with salt and chili powder
- A handful of fresh cilantro, chopped for garnish
Instructions
- Trim any fat from the chicken breasts and set aside.
- Dice the onion and mince the garlic cloves finely.
- Add chicken breasts to the slow cooker. Pour in chicken broth, enchilada sauce, black beans, corn, diced tomatoes, onions, garlic, cumin, chili powder, smoked paprika, and cayenne if using. Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker and stir well.
- Stir in shredded cheddar cheese until melted and creamy. Adjust seasoning with salt or more chili powder if needed.
- Heat a skillet over medium heat with a tablespoon of oil. Fry tortilla strips in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt and chili powder.
- Ladle soup into bowls, top with crispy tortilla strips, a dollop of sour cream, and fresh cilantro. Serve immediately.
Notes
[‘Do not skip browning the tortilla strips for best texture.’, ‘Shred chicken off the heat to avoid overcooking.’, ‘Use low-sodium chicken broth for better control of saltiness.’, ‘Add a squeeze of fresh lime juice before serving to brighten flavors.’, ‘Soup and tortilla strips should be stored separately to maintain crispiness.’, ‘For a dairy-free version, omit cheese and sour cream or use dairy-free alternatives.’, ‘Frozen chicken can be used but requires longer cooking time (7-9 hours on low).’, ‘Instant Pot adaptation: sauté onions and garlic, then pressure cook on high for 15 minutes.’]
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 300350
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
Keywords: slow cooker, chicken enchilada soup, tortilla strips, easy soup, comfort food, crockpot soup, Mexican soup, cozy dinner