Crockpot Chicken Enchilada Soup
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.
Servings: 4 servings
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.