Crock Pot Chicken Enchilada Soup

Step 1

Start by dicing the onion and mincing the garlic so it is ready to go.

Step 2

Place the boneless chicken, the undrained can of Rotel tomatoes, chopped onion, drained and rinsed black beans, minced garlic, chili powder, ground cumin, dried oregano, and white pepper into your Crock Pot.

Step 3

Pour the chicken broth in a stir to combine.

Step 4

Place the lid on and slow cook on high for 1 ½ to 2 hours or until the chicken is cooked through the center.

Step 5

Remove the chicken to a cutting board and rest for 5 minutes before shredding into bite-size pieces.

Step 6

Add the can of cheddar cheese soup, and 1 ½ cups of shredded cheese then whisk in to combine. Add the shredded chicken and stir.

Step 7

Reduce the temperature to low. Recover and cook for 2 to 3 hours or until the soup is piping hot and the cheese has melted.

Step 8

15 minutes before serving mix the cornstarch and cold water until lump free. Stir it into the soup and recover. Allow to thicken before serving. (Optional)

Step 9

Serve in a bowl and top with sour cream, a sprinkle of the remaining shredded cheese and any extra toppings like pickled jalapeños, or black olives you like.

Step 10

Makes 8 servings.