Health & Fitness

Slow Cooker Chicken Enchilada Soup

This Crockpot Chicken Enchilada Soup is a hearty, flavorful dish that’s sure to keep you full all day long. Loaded with chicken, beans, and corn, it’s as beloved as other soups like slow cooker taco soup and cabbage soup.

226 Calibration 31 grams of carbohydrates 3gFAT 26 grams of protein 2

I love making any style of soup, but chicken enchilada soup is definitely one of my top choices. It combines my love of warm, comforting soups with the bold flavors of Mexican food.

This soup feels like Southwest in a bowl—thicker than chicken tortilla soup, but with the goodness of an enchilada. Perfect for those chilly nights when you want comfort and contentment.

It’s also easy to customize with whatever ingredients you have on hand, and you can adjust the spice level by adding more chili powder or jalapeno. Plus, it’s perfect for freezing leftovers on busy nights when you don’t feel like cooking.

Looking for something a little less smoky? Try this Slow Cooker Chicken Fajita Soup.

A bowl of chicken enchilada soup topped with diced avocado, jalapeno slices, red onion, scallions, cilantro and shredded cheese, spooned over.

before starting

Here’s the lowdown on the important things you need to know about this recipe:

  • Double batch: Make a double batch of this soup and freeze individual portions so you have a delicious meal ready to go!
  • Ready to dump: This recipe only requires 5 minutes of prep time since you’re dumping everything into the pot and simmering it over low heat. It’s that simple!
  • Don’t Skip Masa Harina: This ingredient gives the soup its signature thick, slightly cornbread-like texture. It’s worth looking for, but if you can’t find it, cornmeal is a great substitute.

Ingredients for Chicken Enchilada Soup include raw chicken breast, black beans, pinto beans, corn, diced tomatoes, salsa, green chiles, jalapenos, cheese, avocado, chicken broth and spices in a bowl.

What You Need to Make Chicken Enchilada Soup in the Slow Cooker

Here is the ingredient list for the recipe. Check the recipe card for the complete list and quantities!

  • Boneless Skinless Chicken Breasts: These cook right in the slow cooker and get super tender. If you prefer a richer, juicier flavor, swap the chicken breasts for boneless, skinless chicken thighs.
  • spices: I like to use a mixture of cumin, paprika, garlic powder, and salt.
  • vegetable: Dice some onions, green and red peppers.
  • Garlic cloves: Fresh is always best, but you can use pre-chopped garlic if you prefer.
  • Canned diced tomatoes with green chiles: Adds smoky, spicy flavor to soups.
  • Enchiladas: You can use store-bought enchiladas or make your own red hot sauce Or shortcut enchiladas! You can even use green enchilada sauce for a different flavor.
  • Low Sodium Chicken Soup: This helps cook the chicken and adds flavor.
  • Tomato sauce: Adds umami flavor.
  • Black beans: Drain and rinse them before adding them to the soup. You can also use pinto beans if you prefer.
  • Masa harina (or cornmeal): Mix it with water to form a paste and mix it into your soup! You can usually find it in the baking aisle near the flour.
  • Low-fat shredded cheddar cheese: Use it as a garnish or stir it into soup for a cheesy flavor.

How to Make Crock Pot Chicken Enchilada Soup

This is the ultimate “off-the-shelf” recipe! Here’s how to make it:

1. Prepare and add ingredients

Start by placing all the ingredients in the slow cooker—chicken, spices, vegetables, and liquid. This is a throw and go situation!

2. Cook the chicken and shred it

Let the soup simmer for a few hours. When done, take the chicken out, shred it with two forks, and toss it back into the soup.

3. Thicken the soup and reduce the juice.

Mix the masa harina with some water to make a smooth paste and stir it into the soup. Let it cook a little longer until everything is thickened.

4. Service and enjoyment

If you wish, add cheese on top (or stir) and your soup is ready to serve. enjoy!

How to make this recipe on the stove or Instant Pot

If you don’t have a slow cooker on hand, you can make this recipe on the stovetop or Instant Pot! Here’s how:

Stovetop version:

  1. Stir-fried vegetables: In a large pot, heat some oil over medium heat. Add onion, green pepper, red pepper and garlic. Cook until soft, about 5 minutes.
  2. Add chicken and spices: Add the chicken breasts to the pan along with the cumin, chili powder, garlic powder and salt. Stir everything together.
  3. Add liquid and bring to boil: Stir in diced tomatoes, enchilada sauce, chicken broth, and tomato sauce. Bring it to a boil. Cover and cook for about 20-30 minutes or until chicken is cooked through.
  4. Shred the chicken: Remove chicken from pan and shred with two forks. Add the shredded chicken back to the soup.
  5. To thicken soup: In a small bowl, mix the Masa harina with a little water to make a smooth paste. Stir it into the soup and cook for another 10-15 minutes, until the soup thickens.
  6. Finish and serve: Stir in the black beans and allow the soup to heat through. Top with cheese, or stir if you prefer.

Instant Pot version:

  1. Stir-fried vegetables: Set the Instant Pot to saute mode. Add some oil and sauté the onion, green pepper, red pepper and garlic for about 5 minutes.
  2. Add chicken and spices: Add chicken breasts, cumin, paprika, garlic powder and salt. Stir everything together.
  3. Add liquid and pressure cook: Stir in diced tomatoes, enchilada sauce, chicken broth, and tomato sauce. Lock the lid, set the Instant Pot to manual high pressure, and cook for 10-12 minutes.
  4. Shred the chicken: When done, release the pressure, remove the chicken and shred it with two forks. Return chicken to pot.
  5. To thicken soup: Mix the masa harina with a little water to make a smooth paste and stir it into the soup. Set the Instant Pot to Sauté mode again and cook for 5-10 minutes until the soup thickens.
  6. Finish and serve: Add black beans and cook until heated through. Serve with cheese or mix it in.

Can I make Vegan Crockpot Enchilada Soup?

If you’re a vegetarian, don’t let the “chicken” part of this soup scare you away. Easy to adapt to a plant-based diet. Just remove the chicken and use vegetable broth. I would add a can of pinto beans and corn for protein and a little extra texture. Also, feel free to add other veggies, like some cauliflower rice or diced sweet potatoes.

Side Dishes with Chicken Enchilada Soup

While this soup is hearty, I usually like to serve it with a few other things to round out the meal.

  • Cornbread: Cornbread is an easy-to-thrown side dish that goes well with most soups. Try making it with a simple box mix, or try one of my favorite versions.
  • rice: This soup also goes well with or over white or brown rice (or cauliflower) rice.
  • bread: Crusty rolls or French or sourdough bread are great additions to this soup. Slice or break up the baguette and place it restaurant style in a basket for everyone to share and dip it in cream or olive oil.
  • broccoli: Crispy roasted broccoli is another great side dish to eat with soup. If you don’t like broccoli, try roasting some cauliflower, Brussels sprouts, green beans, asparagus, or whatever veggies you have on hand.
  • corn: Make some Mexican-style street corn by grilling corn on the cob and adding a little butter (or use spray butter or olive oil). Sprinkle with some paprika or paprika and chopped coriander and serve immediately.
  • vegetable: Try marinating a broccoli, cabbage or kale salad in your favorite vinaigrette for a few hours. Don’t knock it until you try it!

Ingredients

The toppings are my jam, if you will, and I think of them as the sprinkles on my dinner cupcakes. For this soup, try adding any or all of the following:

  • Chopped tortilla strips or crushed tortilla chips
  • coriander
  • diced red onion, white onion or green onion slices
  • Avocado slices or guacamole
  • Chopped jalapeños
  • shredded cheddar cheese, pepper jack cheese, or Monterey jack cheese
  • Broken cheese mural
  • Greek yogurt or sour cream
  • Sliced ​​black olives
  • hot sauce
  • lime juice

FAQ

Here are some of the most frequently asked questions about this recipe.

How to store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For extended storage, scoop portions into individual airtight containers and freeze for up to 3 months.

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