Crockpot Chicken Enchilada Soup
This easy-to-make Crockpot Chicken Enchilada Soup combines tender chicken, zesty enchilada sauce, and fresh vegetables, creating a warm and comforting meal.
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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Notes
This soup can be customized by adding more vegetables, adjusting spice levels, and using different proteins in place of chicken. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.