Slow Cooker Smoky Chicken Enchilada Soup
Prep time
Cook time
Total time
Serves: 6 Servings
  • 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
  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.
Recipe by Mariah's Pleasing Plates at