Chicken Enchilada Soup

Step 1

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 2

Once hot, add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until vegetables are tender.

Step 3

Add to slow cooker, along with chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add the chicken broth and diced tomatoes.

Step 4

In the same pan you cooked the chicken, add another drizzle of olive oil over high heat. Sear the chicken for 1-2 minutes on both sides, just until brown.

Step 5

Add chicken to the slow cooker along with the corn tortillas. Cook on high for 3 hours or low for 5-6 hours.

Step 6

Remove chicken to a plate, shred the meat and remove any bones.

Step 7

Ladle the soup from the slow cooker into a blender, in batches, and blend until smooth.

Step 8

Return pureed soup to the slow cooker, along with shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.

Step 9

Serve topped with green onions, sour cream, cheese, avocado, cilantro.