Vegetarian Slow Cooker Chicken Enchilada Soup

Total time6 hr 15 min

Prep time15 min

Cook time6 hr

5.0

(26)

Vegetarian Slow Cooker Chicken Enchilada Soup

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Ingredients

6 servings

1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes, with juices
1 can (10 oz) red enchilada sauce
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (4 oz) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt, plus more to taste
¼ tsp black pepper
4 oz cream cheese, cubed

For serving

1 cup shredded cheddar cheese, for serving
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
½ cup sour cream, for serving
¼ cup fresh cilantro, roughly chopped (optional)
tortilla strips or crushed tortilla chips, for serving (optional)

Instructions

1
Add the chicken breasts to the bottom of a 6-quart slow cooker in a single layer. Pour in the black beans, corn, diced tomatoes with their juices, enchilada sauce, chicken broth, and diced green chiles.
2
Scatter the diced onion and minced garlic over the top, then sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir gently to distribute the spices through the liquid.

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