This Crockpot Chicken Enchilada Soup recipe is a symphony of spices, tender chicken, and hearty beans, all simmered together to create a bowl of pure bliss. If you’ve been craving the taste of enchiladas but want the comfort of a soup, this recipe is here to satisfy your cravings in the most delicious way.
Why I Loved This Recipe
On a cold winter evening, I craved the comforting taste of chicken enchiladas. But I needed warmth from within.
So, I turned those classic flavors into a soothing soup.
The outcome? Remarkable.
The spice-infused aroma, tender chicken, and creamy texture blended into a masterpiece.
A culinary experiment turned into an instant favorite.
Why You’ll Love This Recipe
▪️ Bursting with Flavor: This soup is like a fiesta for your taste buds, with mouthwatering enchilada flavors, tender chicken, and saucy goodness.
▪️ Effortless Cooking: It’s a one-pot wonder, perfect for busy days when you crave a hearty meal without the kitchen marathon.
▪️ Kitchen-Friendly: Whether you’re a pro or newbie, you can customize this recipe, and it’s great for sharing or enjoying leftovers.
Helpful Kitchen Tools
Ingredients
▪️ Chicken Broth (4 cups): The flavorful foundation of our soup, brewed from chicken and veggies, lending richness.
▪️ Chicken (1 pound): The star, providing protein and a satisfying meaty texture—your choice of breasts or thighs.
▪️ Enchilada Sauce (2 cups): The magic maker, infuses Mexican fiesta flavors into our soup.
▪️ Onion (1 medium): A trusty friend, bringing sweet and savory essence to kickstart deliciousness.
▪️ Garlic (3 cloves): Tiny flavor bombs, filling our soup with wonderful aroma and richness.
▪️ Black Beans (1 can, drained and rinsed): Treasures adding hearty bite and subtle sweetness.
▪️ Corn (1 cup, frozen or canned): The golden nugget, bringing freshness and a hint of sweetness.
▪️ Spices (1 teaspoon each of cumin, chili powder, and paprika): The secret dance of flavors – cumin warms, chili powder kicks, and paprika adds smoky flair.
▪️ Fire-Roasted Tomatoes (1 can): Hidden gems with a special smoky twist, elevating our soup.
▪️ Lime Juice (from 1 lime): A burst of sunshine, adding zesty balance to all the flavors.
Making Of Crockpot Chicken Enchilada Soup
STEP 1: Heat a tablespoon of olive oil in a skillet over medium heat. Sautee diced onions and minced garlic until they become fragrant and translucent. It’s like the start of a flavorful symphony!
STEP 2: In your trusty crockpot, place your cooked and shredded chicken breasts. We’ve got the stars of the show ready to join the party.
STEP 3: Sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of paprika. These spices are like the conductor, bringing all the flavors together.
STEP 4: Pour in a can of enchilada sauce and a can of fire-roasted diced tomatoes. This is where the magic truly begins, with those rich, smoky flavors.
STEP 5: Add drained black beans and corn kernels to the mix. They’re like the harmonious backup singers, adding texture and variety.
STEP 6: Pour in 4 cups of chicken broth to bring it all together. It’s the background melody, giving depth to the ensemble.
STEP 7: Squeeze in the juice of a lime for that zesty, citrusy kick. It’s the surprise solo that brightens everything up.
STEP 8: Season it with salt and pepper to taste. Just like adjusting the volume on your favorite song, make it perfect for your palate.
STEP 9: Let the crockpot work its magic on low for 4-6 hours or until everything’s well-acquainted and flavors are dancing in harmony.
STEP 10: Serve it hot, garnished with chopped cilantro, shredded cheese, sliced avocado, and a dollop of sour cream. These are the final notes that make your symphony complete.
Tips and Techniques
▪️ Cook and shred chicken in advance to save time. Use rotisserie chicken for an even quicker option.
▪️ Customize the heat by adding more or less chili powder and paprika to suit your taste.
▪️ Get creative with toppings – try crushed tortilla chips, diced jalapeños, or a squeeze of fresh lime.
▪️ If you prefer a thicker consistency, blend a portion of the soup before serving.
▪️ This soup reheats beautifully, so make extra for delicious leftovers.
Serving Size
Each recipe batch of Chicken Enchilada Soup makes around 4 to 6 hearty portions. Imagine filling up your favorite bowl, cozying up on the couch, and enjoying a soul-soothing meal that’ll warm you up from the inside out. And hey, if you’re cooking for a few more amigos, you can easily double up the ingredients to make sure everyone gets their fill of this flavorful delight!
Serving Suggestions
▪️ Pair your soup with warm, crumbly cheesy cornbread for a comforting match of sweet and spicy.
▪️ Add sliced or diced avocado to balance the bold flavors and enjoy a delightful mix of textures.
▪️ Enhance your soup with a squeeze of fresh lime juice for a zesty, tangy pop.
▪️ Elevate your soup with a dollop of sour cream or Greek yogurt for a luxurious touch.
Variations
▪️ Enhance your soup with a sprinkle of shredded cheddar or Monterey Jack cheese for a gooey, irresistible touch.
▪️ Crave some heat? Add red pepper flakes or a dash of hot sauce to give your soup a fiery kick.
▪️ For veggie lovers, throw in diced bell peppers, zucchini, or spinach to amp up nutrition and color.
Storage Tips
When storing your homemade soup, remember to let it cool before using airtight containers for safekeeping. Labels help avoid soup mysteries in the fridge or freezer. For reheating, gently thaw frozen soup in the fridge and warm it up slowly over low heat to preserve its delicious flavors and texture.
FAQs
Q. Can I use pre-cooked chicken?
Absolutely! If you have leftover cooked chicken, simply shred it and add it during the last 10 minutes of simmering.
Q. Can I make this vegetarian?
Of course! Skip the chicken and use vegetable broth. Replace the protein with extra beans or tofu.
Q. What if I can’t find fire-roasted tomatoes?
Regular diced tomatoes work just fine. You can add a pinch of smoked paprika to capture the smoky essence.
Q. Can I freeze this soup?
Certainly. Allow the soup to cool, portion it into freezer-safe containers, and label them with the date. Thaw in the refrigerator before reheating.
Crockpot Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 chicken breasts boneless skinless, cooked and shredded
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 can (14 ounces) enchilada sauce
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1 can (14 ounces) black beans drained
- 1 cup corn kernels
- 4 cups chicken broth
- 1 lime juice
- Salt and pepper to taste
- Toppings: chopped, cilantro, shredded cheese, sliced avocado, sour cream
Instructions
- Saute diced onions and minced garlic in 1 tbsp olive oil until fragrant.
- Place cooked, shredded chicken breasts in the crockpot.
- Sprinkle with 2 tsp cumin, 1 tsp chili powder, and 1 tsp paprika.
- Add a can of enchilada sauce and fire-roasted diced tomatoes.
- Mix in drained black beans and corn kernels.
- Pour in 4 cups of chicken broth.
- Squeeze in lime juice; season with salt and pepper.
- Cook on low for 4-6 hours until flavors meld.
- Serve hot, garnished with cilantro, shredded cheese, avocado, and sour cream. Enjoy the symphony of flavors!
Notes
- Cook and shred chicken in advance to save time. Use rotisserie chicken for an even quicker option.
- Customize the heat by adding more or less chili powder and paprika to suit your taste.
- Get creative with toppings – try crushed tortilla chips, diced jalapeños, or a squeeze of fresh lime.
- If you prefer a thicker consistency, blend a portion of the soup before serving.
- This soup reheats beautifully, so make extra for delicious leftovers.
