Slow Cooker Cheesy Chicken Enchilada Soup

This slow cooker cheesy chicken enchilada soup has all the wonderful flavors of your favorite enchilada dish in a warming bowl.

On a chilly fall night, this soup will warm your family right up, even if you don’t add extra hot sauce. I started the recipe by doubling my own homemade enchilada sauce, then I turned it into soup! It's full of chicken, beans, cheese and to enhance the flavor illusion of enchiladas, golden hominy. This is some of that good! Best of all, it’s made in a slow cooker so you just have to dump stuff in from time to time and it cooks itself.

Slow Cooker Cheesy Chicken Enchilada Soup 

Cheesy chicken enchilada soup would be a great dish to serve when the gang comes over to watch football. Just leave it in the slow cooker and so folks can help themselves. 

Ingredients
2 medium onions
2 (14 oz or 398g) cans crushed tomatoes
4 tablespoons dark chili powder
2 teaspoon ground cumin powder
1 teaspoon sea salt
6 medium chicken breasts about 1.65 lbs or 750g boneless chicken breast
140g cheddar and/or Monterey Jack cheeses
1 (14 oz or 398g) can black or pinto beans
1 (14 oz or 398g) can golden hominy (substitute corn if you can’t find hominy)
3 cups chicken stock
8 oz cream cheese
120g extra sharp cheddar

Optional, to serve:
Grated cheddar cheese
Sliced jalapeños
Hot sauce

Method
Chop your onions and puree them in your blender with one of the cans of tomatoes and all of the spices.

Put the mixture in the slow cooker along with the second can of tomatoes and one extra tomato can full of water.

Add the chicken breasts to the very thick soup, making sure they are submerged, and cook on high for three hours.

Remove the chicken and set aside to cool. When they are cool enough to handle, chop the breasts into bite-sized pieces and store them well-covered in the refrigerator.

Drain and rinse your beans and hominy. Add them to the slow cooker with the chicken stock. Cook another 2 hours on high.

Add in the cream cheese and cheddar cheese. Cook on low for 1 hour.

Add the chicken back in and cook on high for 30 minutes, or until the soup is warmed through.

Serve topped with more cheddar cheese, some sliced jalapeños and your favorite hot sauce to taste. Enjoy!

If you like this twist on enchiladas, you might want to try my cheesy corn beef taco muffins too.

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