Slow cooker chicken enchilada soup


Nothing beats soup while the southerlies and hail rage outside. Just remember that if it's for lunch or dinner you still need your results on a plate. Feel free to serve accompanied with a side of your favourite vegetables. It freezes well too, so double the recipe and save some portions for the next rainy day.

Prep Time: 30 minutes

Cook Time: 7 hours


  • Olive oil
  • 1 medium onion, chopped
  • 1 large jalapeño pepper, seeded and finely chopped
  • 3 garlic cloves garlic, minced
  • 2T chili powder
  • 1T ground cumin
  • 1T sugar
  • 2 ripe tomatoes, roughly chopped
  • 1 can chopped tomatoes
  • 2T tomato paste
  • 2C chicken stock, plus more for thinning if needed
  • 1 can of corn, drained
  • 1 can of black beans, drained
  • 1-1.5kg chicken thighs, skins removed
  • 1/4C cheddar cheese, grated
  • 1/4C sour cream
  • small handful fresh coriander, chopped
  • Cayenne pepper, pinch

1. Heat a few tablespoons of oil in a large skillet over a medium heat. Add the onions and jalapeño and cook until softened (5-7 minutes). Add the garlic, chili powder, cumin, and sugar and stir until fragrant (approx 1 minute). 2. Add the fresh tomatoes, chopped toms, tomato paste, and the stock. Season with salt and pepper. Bring to a gentle boil. 3. Transfer to the bowl of a slow cooker. Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). 4. After this time remove the chicken thighs from the bowl, remove the bones and shred them using two forks. 5. Return meat to the soup. Season the soup with additional salt, pepper, and cayenne pepper, to your taste. 6. Garnish with a sprinkle of cheddar cheese, a dob of sour cream, and scatter the coriander over the top.