Are you looking for a warm, comforting dish that’s incredibly easy to make? Look no further than this Crockpot Chicken Enchilada Soup! This delicious soup combines tender chicken, zesty enchilada sauce, wholesome beans, and fresh vegetables all simmered together in a slow cooker. It’s a hearty meal that fills you up and warms you from the inside out.
Why We Love This Crockpot Chicken Enchilada Soup Recipe
Crockpot Chicken Enchilada Soup is perfect for busy days. You can throw your ingredients in the cooker, set it, and forget it until dinner time! The flavors meld beautifully, creating a rich, satisfying soup that invites you to cozy up and enjoy. It’s versatile too! Whether you’re feeding a family or whipping up a batch for meal prep, this soup fits the bill. Plus, it’s a great way to sneak in some vegetables while also satisfying your cravings for something comforting. You’ll find this recipe becoming a staple in your kitchen!
Ingredients about Crockpot Chicken Enchilada Soup
To make this delightful soup, you’ll need the following ingredients:
- 2 boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Chopped cilantro for garnish
How to Make Crockpot Chicken Enchilada Soup Directions
Making Crockpot Chicken Enchilada Soup couldn’t be simpler. First, start by placing the chicken breasts at the bottom of your crockpot. This ensures the meat cooks evenly and infuses flavor throughout the entire soup. After you’ve done that, it’s time to add in the star ingredients! Pour in the entire can of enchilada sauce, and then introduce the black beans and corn. Don’t forget the diced tomatoes with green chilies, which add a fantastic kick.
Next, add the diced onion and minced garlic. These will enhance the overall aroma and taste of the soup. To complete your base, pour in the chicken broth, adding depth and richness to the flavors. Spice things up by mixing in the cumin and chili powder, along with a sprinkle of salt and pepper for seasoning. Give everything a gentle stir to combine all the ingredients well.
Now that your crockpot is filled with goodness, cover it and set it to low for 6-8 hours. If you’re in a hurry, you can also set it on high for 3-4 hours. During this cooking time, the chicken will become tender and easily shredded with a fork. Once cooked, take out the chicken breasts, shred them, and return them to the soup. This is where the magic happens — the chicken adds heartiness to your soup.
To finish it off, stir in a cup of shredded cheddar cheese and a cup of sour cream. This will add creaminess and a rich flavor that melds perfectly with the spices. Stir until the cheese melts and everything is well combined. Your soup is ready to be enjoyed!
How to Serve Crockpot Chicken Enchilada Soup
Serving your Crockpot Chicken Enchilada Soup can be as delightful as making it. First, ladle a generous serving into each bowl. This soup is wonderfully versatile in terms of toppings. You can add a dollop of sour cream on top for extra creaminess. Sprinkle some additional shredded cheddar cheese to enhance that cheesy flavor. Chopped cilantro can add a refreshing touch, bringing in a burst of color and freshness that brightens the soup.
For added crunch, consider serving it with tortilla strips or crushed tortilla chips on the side. They create a delightful texture contrast against the creamy soup. If you prefer a bit of heat, finely chopped jalapeños make an excellent garnish. You can also pair this soup with cornbread or warm tortillas for a complete meal that’s sure to satisfy your hunger.
Expert Tips: Crockpot Chicken Enchilada Soup
Here are some expert tips to ensure your Crockpot Chicken Enchilada Soup turns out perfect every time:
- Choose Quality Ingredients: Opt for fresh vegetables when possible to enhance the flavor of your soup.
- Adjust the Spice Level: If you prefer a milder soup, feel free to reduce the amount of chili powder or leave out the diced tomatoes with green chilies.
- Use Rotisserie Chicken: For a quicker alternative, swap the raw chicken breasts for already cooked rotisserie chicken. Just shred it and add it to the soup during the last hour of cooking.
- Make it Dairy-Free: You can substitute the cheddar cheese and sour cream with dairy-free alternatives if you’re lactose intolerant or prefer a dairy-free meal.
- Herbs and Spices: Experiment with additional spices like paprika or oregano if you’d like to add more depth to your soup.
- Batch Cooking: This soup freezes well, so consider making a double batch. Freeze leftovers in portions to save for busy nights when you need a quick meal.
By following these tips, you can customize your soup to your taste preferences while ensuring a delicious result every time!
How to Store Crockpot Chicken Enchilada Soup
If you happen to have leftovers, storing your Crockpot Chicken Enchilada Soup is straightforward. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it instead.
To freeze, place the cooled soup in freezer-safe containers or resealable freezer bags. Squeeze out as much air as possible before sealing. When you’re ready to enjoy it again, remove it from the freezer and let it thaw in the refrigerator overnight. Simply reheat it on the stove or in the microwave until heated through.
Variation of Crockpot Chicken Enchilada Soup
Crockpot Chicken Enchilada Soup is incredibly versatile, and you can tweak it to fit your taste. Here are some variations you might want to try:
- Add Vegetables: You can sneak in some additional vegetables like bell peppers, zucchini, or spinach to make the soup even heartier. Just chop them and toss them into the crockpot.
- Spicy Version: For those who love heat, add sliced jalapeños with your other vegetables or use spicy enchilada sauce to crank up the spice level.
- Creamy Version: If you like a creamier texture, try adding cream cheese along with the sour cream for an extra layer of richness.
- Swap the Protein: While chicken is classic, you can replace it with turkey or a plant-based protein for a different flavor profile.
- Taco-Inspired: For a taco twist, consider adding taco seasoning instead of the cumin and chili powder, and serve it with taco toppings like avocado and pico de gallo.
Each variation brings a unique flair to this comforting soup, allowing you to experiment and keep your meals exciting!
FAQ
What is Crockpot Chicken Enchilada Soup?
Crockpot Chicken Enchilada Soup is a hearty and comforting soup made with chicken, enchilada sauce, beans, vegetables, and spices, slow-cooked to perfection in a crockpot.
How long does it take to cook Crockpot Chicken Enchilada Soup?
The soup can be cooked on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and easy to shred.
Can I make this soup vegetarian?
Yes! You can substitute the chicken with beans or a meat substitute to make a delicious vegetarian version of this soup.
Can I freeze Crockpot Chicken Enchilada Soup?
Absolutely! Once cooled, you can freeze the soup in airtight containers for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
Is this soup spicy?
The level of spice can be adjusted based on your preferences. If you prefer a mild flavor, simply reduce the amount of chili powder or use a mild enchilada sauce.
What toppings can I use for Crockpot Chicken Enchilada Soup?
Common toppings include shredded cheese, sour cream, chopped cilantro, jalapeños, and tortilla strips for added texture. Feel free to get creative with your favorite toppings!
Crockpot Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Use quality chicken for best flavor.
- 10 oz enchilada sauce Use your favorite brand.
- 15 oz black beans, drained and rinsed Can substitute with other beans.
- 15 oz corn, drained Frozen corn can also be used.
- 14.5 oz diced tomatoes with green chilies Adds a nice kick to the soup.
- 1 medium onion, diced Enhances the aroma of the soup.
- 2 cloves garlic, minced Fresh garlic is recommended.
- 2 cups chicken broth Homemade broth adds great flavor.
- 1 teaspoon cumin Adjust based on spice preference.
- 1 teaspoon chili powder Adjust based on spice preference.
- Salt and pepper to taste Essential for seasoning.
- 1 cup shredded cheddar cheese Can substitute with dairy-free cheese.
- 1 cup sour cream Can substitute with dairy-free alternatives.
- Chopped cilantro for garnish Adds freshness.
Instructions
Preparation
- Place the chicken breasts at the bottom of your crockpot.
- Pour in the enchilada sauce, then add the black beans and corn.
- Add the diced tomatoes with green chilies, onion, and minced garlic.
- Pour in the chicken broth and mix in the cumin and chili powder, as well as salt and pepper.
Cooking
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the chicken breasts, shred them, and return them to the soup.
- Stir in the shredded cheddar cheese and sour cream until well combined and melted.
Serving
- Ladle a generous serving into each bowl.
- Top with additional sour cream, shredded cheese, chopped cilantro, or tortilla strips.
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