Zesty, comforting, and incredibly easy to make, this Crock Pot Chicken Enchilada Soup is your next favorite weeknight dinner. Packed with tender chicken, bold enchilada flavors, and a creamy texture, it’s a crowd-pleaser that requires minimal effort.
Why This Recipe Works
- Set It and Forget It: The slow cooker does all the work, making this recipe perfect for busy days.
- Flavor Bomb: A combination of enchilada sauce, green chiles, and spices ensures every spoonful is packed with taste.
- Versatile: Easily customizable with toppings like avocado, cheese, or sour cream to suit any palate.
- Comfort Food: Creamy, hearty, and satisfying, it’s the ultimate comfort food for any season.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
Equipment Needed
- 6-quart or larger crock pot
- Measuring cups and spoons
- Can opener
- Shredding forks or stand mixer for shredding chicken
Instructions
Step 1: Combine Ingredients in Crock Pot
Place the chicken breasts at the bottom of the crock pot. Add the enchilada sauce, green chiles, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir gently to combine. Tip: For extra flavor, you can sear the chicken breasts before adding them to the crock pot.
Step 2: Cook on Low
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The soup is ready when the chicken is tender and easily shreds with a fork. Tip: Avoid opening the lid frequently to check on the soup, as this can significantly increase cooking time.
Step 3: Shred the Chicken
Remove the chicken breasts from the crock pot and shred them using two forks or a stand mixer. Return the shredded chicken to the crock pot. Tip: Shredding the chicken outside the crock pot ensures even shredding and prevents mess.
Step 4: Add Cheese and Cream
Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy. Cook for an additional 10-15 minutes on low to allow the flavors to meld together.
Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish with your favorite toppings such as avocado, extra cheese, sour cream, or cilantro. Serve immediately for the best taste and texture.
Tips and Tricks
For those looking to elevate their Crock Pot Chicken Enchilada Soup, consider these advanced tips. First, using homemade enchilada sauce can significantly enhance the flavor profile of your soup. Second, for a thicker soup, you can mash some of the beans before adding them to the crock pot. Third, if you prefer a spicier soup, add a diced jalapeno or increase the amount of chili powder. Lastly, for a healthier version, substitute the heavy cream with Greek yogurt or coconut milk.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or tofu for protein.
- Spicy Version: Include a diced jalapeno or serrano pepper, and increase the amount of chili powder or add cayenne pepper.
- Creamy Version: Blend half of the soup before adding the shredded chicken back in for an ultra-creamy texture.
- Beef Version: Substitute the chicken with ground beef or shredded beef for a different flavor profile.
Frequently Asked Questions
Can I freeze this soup?
Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a richer flavor and more tender texture to the soup. Just ensure they are boneless and skinless for the best results.
How can I make this soup thicker?
To thicken the soup, you can mash some of the beans before adding them, blend half of the soup before adding the chicken back in, or let it simmer uncovered for the last 30 minutes of cooking to reduce the liquid.
Summary
This Crock Pot Chicken Enchilada Soup is a delicious, easy-to-make meal that’s perfect for any day of the week. With its rich flavors, creamy texture, and customizable toppings, it’s sure to become a family favorite.
