Chicken Enchilada Soup Crock Pot Recipe

There’s something about a bowl of comforting soup that makes everything feel better. When that soup is packed with bold flavors, tender chicken, and the warmth of a slow-cooked broth, it’s even better. Enter Chicken Enchilada Soup, a dish that brings together the best of Tex-Mex cuisine and cozy comfort food. Perfect for chilly nights, busy weekdays, or when you’re craving something hearty but not too heavy, this recipe takes full advantage of the slow cooker to give you a rich, flavorful soup with minimal effort.

Imagine tender chicken that falls apart as it simmers in a spicy, cheesy broth with layers of spices, beans, and tomatoes. All you have to do is throw it in the crockpot, let it do its magic, and before you know it, you’ll have a steaming bowl of soup that tastes like you’ve been working in the kitchen for hours.

Let’s dive into how you can make this easy and delicious Chicken Enchilada Soup!

Chicken Enchilada Soup Crock Pot Recipe

This is a recipe that will quickly become a favorite in your household. It’s easy, hands-off, and guarantees a rich, flavorful meal. Whether you’re meal prepping for the week or feeding a family, this soup delivers on taste and satisfaction.

Here’s how to make it:

Ingredients Needed

For this soup, you’ll need a variety of ingredients that build a robust, zesty flavor. Here’s the shopping list:

• Chicken Breasts (or thighs): Boneless, skinless is best for easy shredding after cooking.
• Chicken Broth: Provides the base of your soup and adds that comforting richness.
• Enchilada Sauce: This is where the magic happens, infusing the soup with smoky, spicy flavor.
• Diced Tomatoes: Adds a burst of sweetness and texture to the soup.
• Black Beans: For heartiness and fiber; they also soak up all the flavors from the broth.
• Corn: Adds a sweet, juicy crunch to the soup, complementing the other textures.
• Onion: A classic aromatic to enhance the overall flavor base.
• Garlic: Adds that savory kick and depth of flavor.
• Green Chiles: Mild heat and a bit of tanginess-these give the soup that authentic Southwestern vibe.
• Spices: Chili powder, cumin, paprika, and a bit of salt and pepper to balance everything out.
• Shredded Cheddar or Monterey Jack Cheese: For melting on top to make it extra creamy.
• Tortilla Chips or Strips: For crunchiness and texture, which are the perfect contrast to the creamy soup.
• Cilantro (optional): For a burst of freshness at the end.
• Sour Cream (optional): To cool down the heat and add creaminess when serving.

Cooking Instructions

1. Prep Your Ingredients

   • First, dice the onion and mince the garlic. If you’re using chicken breasts, chop them into smaller chunks so they cook faster. Drain and rinse the black beans and corn.

2. Layer Everything In The Crockpot

   • Place the chicken breasts at the bottom of the slow cooker.
   • Add the diced tomatoes, black beans, corn, green chiles, and onion. Stir in the garlic.
   • Pour in the chicken broth and enchilada sauce.
   • Add the spices: chili powder, cumin, paprika, salt, and pepper. Stir everything to combine well.

3. Cook On Low

   • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will develop.

4. Shred The Chicken

   • After the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir everything together. You should now have a thick, flavorful soup.

5. Final Touches

   • Before serving, sprinkle the soup with shredded cheese and let it melt into the soup. Add a handful of tortilla strips or crushed chips for crunch. Garnish with chopped cilantro or a dollop of sour cream.

6. Serve And Enjoy

   • Ladle the soup into bowls, and dig in! The combination of spicy, cheesy, and crunchy elements will make this a hit at your dinner table.

Ingredient Insights

• Chicken Breasts Or Thighs

  • While both cuts of chicken work in this recipe, chicken thighs tend to be a bit juicier and more flavorful. They also handle the long cooking time in the crockpot better than breasts. However, chicken breasts are leaner, and they’ll shred easily into tender pieces, too.

• Enchilada Sauce

  • The key to a great enchilada soup is the enchilada sauce. It provides that quintessential smoky flavor that makes the soup feel like you’ve just had a bite of your favorite enchilada. Be sure to choose a mild or medium sauce unless you like extra heat.

• Green Chiles

  • If you’re not a fan of spice, you can skip the green chiles or opt for a mild version. But these peppers add depth and richness, so try to keep them in. They also add a slight tangy flavor that balances the richness of the chicken and cheese.

Expert Tips

• For A Creamier Soup

  • Stir in a bit of cream cheese or heavy cream toward the end of cooking. This will make the soup ultra-rich and velvety.

• To Save Time

  • If you’re in a rush, use rotisserie chicken instead of uncooked chicken breasts. You can simply shred the chicken and toss it into the crockpot with the other ingredients. It will save a bit of time and still be super tasty.

• Spice Control

  • If you like your soup on the milder side, reduce the amount of chili powder or skip the green chiles entirely. You can always serve with a few extra hot sauce options on the side for those who like it spicy.

• Adding Vegetables

  • Consider adding some diced bell peppers or zucchini for added color, texture, and nutrition. These veggies blend seamlessly with the other ingredients.

Recipe Variations

This Chicken Enchilada Soup is incredibly versatile, and you can mix it up based on your preferences or what you have on hand. Here are some variations to try:

• Vegetarian Version

  • Swap out the chicken for black beans, pinto beans, or a mix of both. Add extra veggies like bell peppers, zucchini, or sweet potatoes for a filling, plant-based meal.

• Spicy Version

  • Add in a few jalapeños (or more green chiles) for extra heat. You can also include a tablespoon of chipotle in adobo for a smoky kick.

• Mexican Cornbread Topping

  • Instead of tortilla strips, top the soup with a slice of mexican cornbread for a twist. The soft cornbread adds texture and a subtle sweetness that balances the spicy broth.

• Slow Cooker Nacho Soup

  • Add some tortilla chips directly to the soup as it cooks for a crunchy texture. You can also stir in melted cheese towards the end for a cheesy soup-within-a-soup experience.

Final Words

Chicken Enchilada Soup is a delightful and easy recipe that will satisfy your cravings for something both flavorful and filling. With a rich, smoky broth, tender chicken, beans, and veggies, this dish offers a well-rounded, comforting meal. And best of all? It’s so easy to make in the crockpot!

Whether you’re cooking for your family, prepping meals for the week, or hosting a casual gathering, this soup is sure to be a hit. And don’t forget the toppings-cheese, sour cream, cilantro, and crunchy tortilla chips are the cherry on top!