Chicken Enchilada Soup
Ingredients
- ½ tbspolive oil
- 1 smallyellow onion
finely chopped
- 4 clovesgarlic
minced
- ¾ tspsalt
- ½ tspfreshly ground black pepper
- 1 tbspchili powder
- 2 tspground cumin
- 1 tspsweet paprika
- 1 tspgarlic powder
- 19 ozcan of red enchilada sauce
- 15 ozcan of corn
rinsed and drained
- 15 ozcan of black beans or red kidney beans
rinsed and drained
- 28 ozcanned diced tomatoes
- 4 clow sodium chicken broth
- 1 ½ lbboneless
skinless chicken breasts
- 1bay leaf
- ⅓ cshredded cheddar cheese
plus more for serving
- ¼ cheavy cream
- sour cream
for serving
- fresh chopped cilantro or parsley
for serving
- sliced lime
for serving
- other toppings may include sliced avocados and crushed tortilla chips
Directions
- 1
Heat olive oil in a skillet; add onions and cook for 3 minutes.
- 2
Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
- 3
Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your slow cooker.
- 4
Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
- 5
Arrange the chicken breasts on top.
- 6
Cover with a lid and set on LOW for 6 hours or until the chicken is cooked through. You can also set it on HIGH for 3 hours or until the chicken is done.
- 7
Remove the chicken from the crock pot and shred it. Stir it back into the slow cooker.
- 8
Stir in the cheese and heavy cream.
- 9
Ladle the chicken enchilada soup into bowls and top with sour cream, cilantro, limes, and cheese before serving.
Chicken Enchilada Soup
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Ratings & Reviews
Based on 15 ratings
Rating Breakdown
About this Recipe
Craving the rich, comforting flavors of chicken enchiladas but need an easy weeknight solution? This slow cooker Chicken Enchilada Soup brings all those beloved tastes right to your table with minimal effort, making it the perfect filling meal.
Why This Soup Will Be Your New Weeknight Hero
The magic happens in your crockpot, where tender chicken, fire-roasted tomatoes, hearty beans, and sweet corn simmer together in a savory red enchilada sauce. It’s a truly satisfying slow cooker soup that builds deep, complex flavor without you having to stand over the stove.
You'll discover a deeply flavorful and wonderfully hearty soup, brimming with succulent shredded chicken and robust textures from the beans and corn. Each spoonful delivers the savory, slightly smoky notes of chili powder and cumin, brightened by a hint of lime and the creamy richness of cheese and sour cream. This crockpot chicken enchilada soup is designed to be a comforting, filling dinner that requires little hands-on time, perfect for even the busiest evenings.
Customization & Serving Suggestions
This versatile Chicken Enchilada Soup welcomes your personal touch. Feel free to swap black beans for red kidney beans based on your preference. For an extra layer of flavor and texture, pile on your favorite toppings like extra shredded cheddar cheese, a dollop of sour cream, fresh chopped cilantro or parsley, and a squeeze of lime. Sliced avocados and crushed tortilla chips also make excellent additions.
This hearty slow cooker soup is ideal for a cozy family dinner, especially when you need a warm, satisfying meal on a chilly weeknight. Serve it with a generous array of toppings to let everyone customize their bowl.