This Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, bell peppers, onion, and homemade enchilada sauce! It’s the perfect weeknight meal that’s made in your crock pot. The topping choices are endless! 

There is SO much flavor going on in this soup! The homemade enchilada sauce really does take it over the top! (If you’re in a hurry, you can just use store-bought enchilada sauce and I’m sure you’d still enjoy it.) After you saute the onions, peppers and garlic, you just dump everything else in the pot and let the crock pot work its magic. 

The flavor of this soup is slightly zesty, earthy, and so comforting. It’s a classic Mexican soup and if you know me, I’m ALWAYS down for any type of Mexican food. 🙂 My younger sister has made this soup for our family multiple times when we’ve visited and I can never get enough of it! Obviously I tweaked the recipe some because well, I’m not a rule follower. 😉

We are in the middle of summer here on the Canadian prairies and on rainy/dreary days, the temps always drop so quickly and this soup really is the perfect comfort food. No matter the weather, we make this recipe year round!

Storing Leftover Soup

After the soup has cooled, place it in an airtight container. Don’t include any toppings because they will become soggy as the soup chills. The soup will last up to 3 days in the fridge. Reheat the soup in a pot using medium heat. Stir frequently, so it doesn’t burn. Serve it once it’s hot, add toppings and enjoy!

Store in an airtight container and freeze for up to 3 months.

Topping Ideas

• Diced avocado
• Tortilla strips
• Jalapenos
• Cilantro
• Lime
• Sour Cream
• Shredded Cheese

Yield: 8-10 servings

INGREDIENTS

• 3 tablespoons butter
• 1 yellow onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 2 cloves garlic, minced
• 3 chicken breasts
• 4 cups chicken broth 
• 1 ½ cups red enchilada sauce (recipe below)
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 tablespoon taco seasoning
• 2 cups heavy cream 
• 1 can black beans, drained
• 1 1/2 cups frozen corn
• Toppings of choice

Red Enchilada Sauce

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 3 tablespoons – 1/4 cup chili powder (depends how spicy you’d like it)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken broth
• Salt, to taste

INSTRUCTIONS

Red Enchilada Sauce

1. Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
2. Gradually pour in the broth, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
3. Give the sauce a taste and season with salt, as needed. Set aside.

Soup

1. Heat butter in a pan over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute. Add to the crock pot. 
2. Place chicken breasts in the slow cooker on top of the vegetables. Then add chicken broth, enchilada sauce, cumin, salt, chili powder, oregano, and taco seasoning.
3. Cook on low for 6 hours or on high for 4 hours.
4. Remove chicken and use 2 forks to shred. Return it to the crock pot.
5. Slowly add in the whipping cream, beans and corn.
6. Cook on high for another 1 hour.
7. Taste and add any additional seasonings as needed. Garnish and serve!

Adapted from Dash of Sanity