Slow cooker chicken enchilada soup

 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

The frigid winter weather had settled upon us here in western New York, and then we have had a streak of 40 degrees days with rain. It's so weird to go outside in January and not have everything be a blanket of white. I'm not sure how I feel about it.... I don't think I like it though. One thing that I do like though --- SOUP! I think my readers know that I love soup. I also love slow cooker recipes. 

It's so nice to be able to throw your food in it in the morning and then have your dinner finished, or almost finished when it's time to eat. This soup is delicious, hearty, and very flavorful. It's full of Tex-Mex food flavors, which we really enjoy in our house. 

This recipe will serve about four people. A side of corn tortilla chips is highly encouraged!

Slow cooker chicken enchilada soup
~1 lb boneless, skinless chicken breasts (or thighs)
salt and freshly ground black pepper
1 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon cayenne pepper
2 garlic cloves, minced
5 green onions, sliced with the greens and whites separated
4 cups chicken stock or broth
3 tablespoons all-purpose flour
1/3 cup white rice
1/2 cup frozen corn
4 oz. cream cheese, cubed and at room temperature
8 oz. canned mild green chiles
cilantro, for garnish, optional
corn tortilla chips, for serving, optional    

Place the chicken in your slow cooker. Season with salt and pepper. Add the cumin, coriander, cayenne, garlic, and scallion whites. Whisk together the chicken broth/stock and flour and pour into the slow cooker. Cook on high for 5-6 hours, until the soup is thickened and the chicken is falling apart.

Break apart the chicken with two forks. Add the rice, corn, and cream cheese. Continue to cook on high for another 1-1/2 to 2 hours, until the rice is cooked through. Stir well and check for seasoning.

Serve hot topped with the green portions of the green onions and cilantro, if desired. Serve with a side of corn tortillas (or break some apart and garnish your soup with them).