Crock Pot Chicken Enchilada Soup is a warm, comforting dish that’s easy to make and packed with all the best ingredients. It combines chicken, beans, corn, and spices in a slow cooker for a simple dinner that’s full of flavor. This recipe is perfect for busy nights when you want something tasty without much effort.
Why We Love This Recipe
This Crock Pot Chicken Enchilada Soup is a favorite because it’s quick to prepare and cooks itself in the slow cooker. With minimal prep work, you can add everything to the slow cooker, set it, and forget it. Plus, it’s a complete meal with protein, veggies, and a rich broth. Whether you’re feeding your family or making meal prep easy, this recipe is a winner.
Ingredients
- 2 lbs chicken breast or thighs (boneless, skinless)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups chicken broth
- Salt and pepper, to taste
- 1 cup shredded cheddar or Mexican cheese (optional for topping)
- Sour cream (optional for topping)
- Crushed tortilla chips (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the Ingredients: Place the chicken breast or thighs at the bottom of your slow cooker. Add the black beans, corn, diced tomatoes, and onion.
- Add the Spices: Sprinkle the chili powder, cumin, garlic powder, and onion powder over the ingredients in the slow cooker. Pour in the chicken broth and add salt and pepper to taste.
- Cook: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and shreds quickly.
- Shred the Chicken: Once the chicken is done, use two forks to shred it in the slow cooker. Stir everything together to combine the shredded chicken with the soup.
- Serve: Ladle the chicken enchilada soup into bowls. Top with shredded cheese, a dollop of sour cream, crushed tortilla chips, and fresh cilantro if desired.
Variations
- Spicy Version: Add a chopped jalapeño pepper or a bit of hot sauce for extra heat.
- Vegetarian Option: Skip the chicken and add extra beans, vegetables like bell peppers or zucchini, and vegetable broth for a meatless version.
- Add Rice: For a heartier soup, you can add cooked rice to the soup during the last 30 minutes of cooking.
- Creamy Version: Stir in some cream cheese or heavy cream near the end of the cooking time for a creamy texture.
Cooking Notes
- Chicken Choice: You can use either chicken breasts or thighs. Chicken thighs may provide a richer taste and stay moist while cooking.
- Broth: Use low-sodium chicken broth to control the amount of salt in the soup.
- Shredding Chicken: Be careful when shredding the chicken; use two forks to shred it quickly and make sure it’s evenly mixed into the soup.
Serving Suggestions
- Serve the soup with tortilla chips for added crunch.
- Pair it with a simple green salad or a side of guacamole and salsa.
- Add a slice of cornbread for a complete, comforting meal.
Tips
- If you want to make this soup ahead of time, prep all the ingredients the night before and store them in the fridge. In the morning, add everything to the slow cooker.
- To make it even easier, use rotisserie chicken instead of cooking fresh chicken.
- If the soup is too thick, you can add extra chicken broth to reach your desired consistency.
Prep Time
10 minutes
Cooking Time
6-7 hours on low or 3-4 hours on high
Total Time
6-7 hours (or 3-4 hours, depending on cooking setting)
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 30g
- Carbs: 30g
- Fiber: 8g
- Fat: 10g
- Sodium: 600mg
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FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts or thighs in the slow cooker. Just make sure to cook it for the whole 7 hours on low or 4 hours on high.
Can I freeze leftover soup?
Yes, you can freeze this soup. Just let it cool completely and store it in an airtight container. It will last in the freezer for up to 3 months.
Can I make this soup on the stove?
Yes, you can make this soup on the stove. Just simmer the ingredients in a large pot for 1-2 hours, adding chicken and shredding it when it’s cooked through.
Conclusion
Crock Pot Chicken Enchilada Soup is a simple and delicious meal that’s perfect for busy days. With minimal prep time and a slow cooker doing all the work, you can enjoy a hearty, satisfying meal without much effort. Customize it to your liking, and this soup will quickly become a regular part of your dinner routine!
