This Slow Cooker Chicken Enchilada Soup recipe is easy to prep in only 10 minutes & given a deliciously spicy kick with the addition of Sriracha!
So far 2017 has been the year of rain in San Diego! It seems like for two weeks straight, I’ve moved from San Diego to Seattle. But I’m not complaining, this cold, rainy weather gives me the perfect excuse to stay inside, eat soup for every meal and spend hours on Pinterest!
Can we talk for a minute about how much Pinterest has changed over the last couple of years? Oh my gosh, there’s so much going on! I love it, but at the same time, I have no idea where the last 5 hours of my life has gone, haha!
Needless to say, I’ve started 13 boards in the last 24 hours, one for every room (or potential room) in the new house we have not found or purchased yet, lol! I’m pretty sure I’ve pinned everything from the baseboards to crown molding and every teeny tiny detail in between. I’m guessing that about 10% of the things I actually pinned will happen, but hey, a girl can dream right?! 😉
Well, if you’re going to pin just one thing today, make it this Slow Cooker Sriracha Chicken Enchilada Soup recipe! It’s perfect for rainy days, winter months and anytime you want a really scrumptious soup recipe that takes only 10 minutes to prep and has a deliciously spicy kick to it!
But don’t worry, if you don’t like spicy, you can cut down on the Sriracha and still end up with a super flavorful soup that’s on the mild side!
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- 1 lb. chicken breast
- 4 cups chicken broth
- 2 (10 oz) cans diced tomatoes with green chilies
- ¼ cup sriracha
- 6 oz can tomato paste
- 1 cup diced onion
- 1 (15 oz) can corn
- 1 (15 oz) can kidney beans (drained & rinsed)
- 1 (15 oz) can black beans (drained & rinsed)
- Cheddar cheese (shredded)
- Avocado (sliced)
- Cilantro (chopped)
- Tortilla Strips
Combine the chili powder, paprika, cumin, oregano, onion powder, garlic powder and salt in a small bowl.
Place the chicken breast in a large slow cooker and pour the seasoning over the chicken.
Add the chicken broth, diced tomatoes with green chilies, sriracha, tomato paste, diced onions, corn, kidney beans and black beans to the slow cooker and stir to combine.
Cook on low for 8-10 hours or on high for 4-5 hours.
Before serving, reach two forks in the slow cooker and shred the chicken directly in the soup, or remove the chicken from the soup, shred and return to the soup.
Ladle the enchilada soup into bowls and serve topped with your favorite toppings.
I always start with a little shredded cheddar so it melts right into the soup, then add avocado for creaminess and finish it off with a little fresh chopped cilantro on top!
If you want a little crunch as well, add a few crispy tortilla strips!
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