Slow Cooker Smokey Chicken Enchilada Soup

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Roasted poblano peppers, tender shredded chicken breast, and smokey paprika make this an extra special version of the classic soup. Whip up this  Slow Cooker Smokey Chicken Enchilada Soup on a weeknight for an easy and tasty dinner!  

Roasted poblano peppers, tender shredded chicken breast, and smoky paprika make this an extra special version of the classic soup. Whip up this Slow Cooker Smokey Chicken Enchilada Soup on a weeknight for an easy and tasty dinner!

Forgive me guys but the temperature has dropped ever so slightly here in Southern California and I am now going soup crazy! On Monday I shared my Roasted Red Pepper and Tomato Soup which is an absolute MUST to make this Fall!

Roasted poblano peppers, tender shredded chicken breast, and smoky paprika make this an extra special version of the classic soup. Whip up this Slow Cooker Smokey Chicken Enchilada Soup on a weeknight for an easy and tasty dinner!

Now I am going the super easy route and sharing my Slow Cooker Smokey Chicken Enchilada Soup! Slow Cookers must be the 8th wonder of the world because it truly is something magical. There is nothing better than coming home from a long day and smelling the comforting aroma of dinner cooking away. Somehow on those days I always forget that I even threw everything in the Crock Pot earlier that morning.

Roasted poblano peppers, tender shredded chicken breast, and smoky paprika make this an extra special version of the classic soup. Whip up this Slow Cooker Smokey Chicken Enchilada Soup on a weeknight for an easy and tasty dinner!

I love the smokey flavor that comes from roasting peppers so I have a few extra steps that I put into this soup. Of course, if you are short on time you can skip these steps but I can guarantee that they are well worth the effort. Ready for the steps? Line a pan with foil, throw all the peppers on it and drizzle with a little olive oil, salt and pepper. While the peppers are roasting, place the remaining ingredients in the slow cooker. Pretty easy right? The Poblano Peppers in this soup give such amazing flavor! I love them. If you have Hatch Green Chilies, those make an awesome substitution.

Roasted poblano peppers, tender shredded chicken breast, and smoky paprika make this an extra special version of the classic soup. Whip up this Slow Cooker Smokey Chicken Enchilada Soup on a weeknight for an easy and tasty dinner!

This soup makes for a perfect Fall dinner. We love topping ours with Mexican cheese, avocado, red onions and tortilla strips!

 

Slow Cooker Smoky Chicken Enchilada Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 Servings
Ingredients
  • Crock Pot Smoky Chicken Enchilada Soup:
  • 2 Bell Peppers (I used Red and Yellow), halved and deseeded
  • 2 Poblano Peppers
  • 1 Small Onion
  • 3 Cloves Garlic
  • 2 Tablespoons Olive Oil
  • 2 Large Chicken Breasts
  • 1 (32 oz) Container Low Sodium Chicken Broth
  • 1 Teaspoon Cumin
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Garlic Salt
  • 1 (15 oz) Can Black Beans, rinsed and drained
  • 1 (14.5 oz.) Can Mexican Style Tomatoes
  • 1 (28 oz.) Can Red Enchilada Sauce
  • 2 Tablespoons Chipotle Peppers in Adobo Sauce (more or less depending on heat desired)
  • 2 Tablespoons Chopped Cilantro
  • 1(15 oz) Can Corn, drained
  • Garnish:
  • Chopped Cilantro
  • Red Onion
  • Avocado
  • Tortilla Strips
  • Mexican Style Shredded Cheese
Instructions
  1. Crock Pot Smoky Chicken Enchilada Soup:
  2. Preheat the oven to 400°. Line a baking sheet with foil. Place first 4 ingredients on the baking sheet, toss with olive oil and sprinkle with salt and pepper. Bake for 20 minutes. Meanwhile, combine the remaining ingredients (except garnishes) in the crockpot and set to low. Once the peppers and onions have roasted, remove the stems off of the poblano peppers (the seeds left inside are okay, they give the soup great flavor). Add the roasted peppers, onions and garlic to a blender and blend for 30-45 seconds till little chunks remain. Add the mixture to the crockpot and stir. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken. Serve with garnishes if desired.

More Comforting Fall Foods! 

This Slow Cooker Zesty White Chicken Chili makes making dinner a breeze. Juicy chicken pieces, roasted peppers, and white beans make this a protein and fiber packed meal.

Slow Cooker Zesty White Chicken Chili 

This Slow Cooker Southwestern Quinoa Chili is full of fiber, lean protein and hearty seasonings! A variety of beans, lean ground turkey and nutty quinoa make this an easy weeknight meal you'll want again and again.

Slow Cooker Southwest Quinoa Chili 

This classic Mexican meatball soup is smokey, spicy and hearty, perfect for a cold winter evening. If you enjoy authentic Mexican food, this soup is for you.

Classic Mexican Meatball Soup 

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Comments

  1. says

    I love that you’re going soup crazy because I could eat it just about every day! This slow cooker enchilada soup looks AMAZING! Your pictures are just gorgeous. I want to dive right into this bowl of deliciousness! Pinned!

  2. says

    I’m jealous the temperature has dropped for you! Yesterday it was 95 here in N. California. It’s October! Can’t wait for cold days, mostly because then I can make a ton of soups. This enchilada soup sounds delicious. Love the smokey flavor you’ll get from the paprika : )

  3. says

    Yay for more soup and even better that it’s a slow cooker recipe! I just tried roasting my poblanos recently and loved the flavor it gave the soup…kind of a subtle almost sweet flavor. Just delicious, and this soup looks completely amazing, Mariah!

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