Imagine coming home to the comforting aroma of Crockpot Chicken Enchilada Soup wafting through your kitchen.
You’ve had a long day, and this easy meal practically cooks itself while you’re out.
It’s a simple blend of chicken, black beans, and corn simmering in a rich enchilada sauce.
The real magic happens when you add your favorite toppings for that extra burst of flavor.
Curious about how to make this delicious soup part of your routine?
Kitchen Tools Required
- 1 Crockpot
- 1 Measuring cup
- 1 Measuring spoon set
- 1 Cutting board
- 1 Knife
- 1 Spoon for stirring
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14 ounces) diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Crockpot Chicken Enchilada Soup, follow this timeline:
- Reading Time (5 minutes):
- Read through the entire recipe and instructions to familiarize yourself with the process and ingredients.
- Prep Work (15 minutes):
- Gather all the equipment and ingredients.
- Measure out the spices and liquids.
- Drain and rinse the black beans and corn.
- Open the can of diced tomatoes with green chilies.
- Chop fresh cilantro and cut the lime into wedges.
- Place the chicken breasts in the crockpot.
- Cooking Time (6 hours):
- Add chicken broth, black beans, corn, diced tomatoes with green chilies, and enchilada sauce to the crockpot.
- Sprinkle spices over the ingredients.
- Stir gently to combine.
- Cover and set the crockpot to cook on low for 6 hours.
- Additional Prep During Cooking (5 minutes, towards the end of cooking time):
- Shred the chicken breasts with two forks and return to the crockpot.
- Resting Time (10 minutes):
- Allow the soup to rest and flavors to meld before serving.
- Serving (5 minutes):
- Serve hot, garnished with cheddar cheese, chopped cilantro, and lime wedges.
Recipe Instructions
Place the chicken breasts in the bottom of the crockpot.
Pour the chicken broth over the chicken breasts.
Add the black beans, corn, diced tomatoes with green chilies, and enchilada sauce to the crockpot.
Sprinkle the cumin, chili powder, garlic powder, onion powder, salt, and pepper over the ingredients.
Stir gently to combine all ingredients.
Cover the crockpot and cook on low for 6 hours.
Remove the chicken breasts from the crockpot and shred them with two forks.
Return the shredded chicken to the crockpot and stir to combine.
Let the soup rest for 10 minutes before serving.
Serve hot, topped with shredded cheddar cheese, chopped cilantro, and lime wedges.
Serving Tips
- Warm Tortillas: Serve alongside the soup for scooping and enjoying the flavors together.
- Cornbread: A sweet and savory pairing that complements the zesty soup.
- Avocado Slices: Add creaminess and a fresh touch to balance the spices.
- Tortilla Chips: For a crunchy texture, use them to dip or crumble over the soup.
- Sour Cream: A dollop on top adds a cool, tangy contrast to the warm, spicy soup.
Storage
Store leftover Crockpot Chicken Enchilada Soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze Crockpot Chicken Enchilada Soup, cool completely.
Transfer to airtight containers and label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Crockpot Chicken Enchilada Soup, use a stovetop or microwave.
Heat gently, stirring occasionally, until steaming hot.
Avoid overheating to preserve texture.
Add fresh toppings before serving.
Final Thoughts
Crockpot Chicken Enchilada Soup is a delightful and easy-to-make dish that brings the flavors of Mexican cuisine right to your kitchen.
With minimal prep time and the convenience of a crockpot, this soup is perfect for busy days.
The combination of tender chicken, black beans, corn, and enchilada sauce creates a hearty and flavorful meal.
Adjust the spices to your liking for a personalized touch.
Pair it with warm tortillas or cornbread for a complete dining experience.
Frequently Asked Questions
Can I Use Frozen Chicken in the Crockpot?
Absolutely, you can use frozen chicken in your crockpot. Just remember, it might take a bit longer to cook. I’ve done it myself, and the meat turned out tender and flavorful. Happy cooking!
Is There a Vegetarian Version of This Soup?
You can create a tasty vegetarian version by swapping chicken for more beans or tofu. Once, I tried it with chickpeas and it was a hit! Just adjust spices to your liking, and enjoy a hearty meal.
What Can I Substitute for Enchilada Sauce?
You can swap enchilada sauce with a homemade blend: mix tomato sauce, chili powder, garlic, and a pinch of cocoa. I’ve tried it, and it adds a delightful twist. Your taste buds will thank you!
How Can I Make This Soup Dairy-Free?
For a dairy-free twist, skip the cheddar cheese topping. Instead, sprinkle nutritional yeast for that cheesy vibe. I once swapped it, and the soup still wowed my guests. You won’t miss the cheese at all!
Can I Cook This Soup on High Instead of Low?
Yes, you can definitely cook it on high! It’ll reduce the cook time to about 3-4 hours. I once did it when I was short on time, and everything turned out just as delicious. Enjoy!
Crockpot Chicken Enchilada Soup
Equipment
- 1 Crockpot
- 1 measuring cup
- 1 measuring spoon set
- 1 Cutting board
- 1 Knife
- 1 spoon for stirring
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups chicken broth
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes with green chilies 14 ounces
- 1 cup enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour the chicken broth over the chicken breasts.
- Add the black beans, corn, diced tomatoes with green chilies, and enchilada sauce to the crockpot.
- Sprinkle the cumin, chili powder, garlic powder, onion powder, salt, and pepper over the ingredients.
- Stir gently to combine all ingredients.
- Cover the crockpot and cook on low for 6 hours.
- Remove the chicken breasts from the crockpot and shred them with two forks.
- Return the shredded chicken to the crockpot and stir to combine.
- Let the soup rest for 10 minutes before serving.
- Serve hot, topped with shredded cheddar cheese, chopped cilantro, and lime wedges.
Notes
