This delightful Crockpot Chicken Enchilada Soup combines the warmth and comfort of southern flavors into a harmonious bowl of goodness. Ideal for busy days, this recipe allows you to throw everything into the slow cooker and return hours later to a beautifully crafted meal that bursts with flavor. It’s a fantastic way to enjoy a filling and nutritious dish that’s perfect for family dinners or casual get-togethers.
Why We Love This Crockpot Chicken Enchilada Soup Recipe
The beauty of this Crockpot Chicken Enchilada Soup lies in its simplicity and depth of flavor. Do you appreciate meals that are as easy to prepare as they are satisfying? This recipe checks all the boxes. With just a handful of ingredients, your slow cooker handles all the work while you go about your day. The melding of spices like cumin and chili powder alongside the creamy texture from the cheddar cheese and sour cream creates a symphony of flavors. It’s an incredibly versatile dish, allowing you to customize it to suit your taste buds or dietary preferences. Whether you’re looking for a cozy meal on a chilly evening or an easy dish to serve a crowd, this soup delivers warmth and happiness in every bowl.
Ingredients about Crockpot Chicken Enchilada Soup
For this scrumptious soup, you will need the following ingredients:
List of ingredients with measurements
- 2 boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Chopped cilantro for garnish
How to Make Crockpot Chicken Enchilada Soup Directions
Creating your Crockpot Chicken Enchilada Soup is a straightforward process that requires minimal effort. Start by laying the two chicken breasts at the bottom of your crockpot. This is vital as it allows the chicken to cook evenly while absorbing all the hearty flavors of the other ingredients.
Next, pour the enchilada sauce over the chicken. This will add a zesty kick that makes the soup flavorful. Following that, add the drained black beans and corn, followed by the diced tomatoes. The inclusion of diced tomatoes with green chilies not only brings in moisture but also introduces a subtle spicy note to the mix.
Now it’s time to add the diced onion and minced garlic. The aroma that fills your kitchen at this point is simply irresistible. To amplify the soup’s flavor profile, pour in the chicken broth, ensuring that all the ingredients are covered.
It’s crucial to season the mixture well. Sprinkle in the cumin, chili powder, salt, and pepper. These spices work in harmony to create a hearty background note that complements the chicken. Stir your ingredients gently to combine everything nicely.
After you’ve mixed everything well, put the lid on your crockpot. Depending on the time you have available, you can either set it to cook on low for 6-8 hours or high for 3-4 hours. The longer cooking time on low heat allows for a deeper flavor development and more tender chicken, while the higher setting is perfect for when you need a quicker meal.
Once the timer goes off, open the lid and take a moment to revel in the delicious aroma. Carefully shred the chicken right within the crockpot using two forks. This way, the shredded chicken can soak up even more flavor from the other ingredients.
Stir in the shredded cheddar cheese and sour cream. The heat from the soup will help to melt the cheese, giving the soup a creamy texture. Stir until fully combined, creating a comforting bowl of richness.
Your Crockpot Chicken Enchilada Soup is now ready! Scoop it into bowls and top it with chopped cilantro, which adds a fresh note, a drizzle of extra sour cream, or even some crunchy tortilla strips for added texture.
How to Serve Crockpot Chicken Enchilada Soup
Serving your Crockpot Chicken Enchilada Soup is as enjoyable as making it. Begin with a generous ladle of the piping-hot soup in each bowl. The vibrant colors of the ingredients make it visually appealing, which adds to the overall experience.
To elevate your meal, consider garnishing each bowl with fresh cilantro. This not only adds a pop of color but also infuses an aromatic freshness. You might also want to serve the soup with crunchy tortilla strips on the side; they offer a lovely contrast to the creaminess of the soup.
Pair it well with some crusty bread or warm tortillas to soak up the flavorful broth. If you’re feeling adventurous, a sprinkle of fresh lime juice or thinly sliced jalapeños can add an extra flavor burst, catering to those who enjoy a little heat.
This comforting soup is perfect for gatherings too. It’s a crowd-pleaser, and you can easily make a large batch to serve a hungry group. Just set out bowls of assorted toppings like avocado, cheese, and tortilla strips, and let everyone customize their bowls. It’s not just a meal; it’s an experience that encourages laughter and sharing.
Expert Tips: Crockpot Chicken Enchilada Soup
To enhance your cooking experience and ensure your soup turns out perfectly every time, consider the following tips.
- Quality Chicken: Opt for good-quality chicken breasts. Organic or free-range options have better flavor and texture.
- Adjusting Spice Levels: If you prefer a milder flavor, reduce the amount of chili powder or choose a milder enchilada sauce. Conversely, if you’re seeking extra heat, enjoy adding jalapeños or hot sauce to the mix.
- Additional Ingredients: Feel free to experiment with additional ingredients such as peppers, zucchini, or even some chopped spinach for added nutrition.
- Time Variance: If you have a busy day but still want to enjoy this soup, you can prepare the ingredients the night before. Put everything together in the crockpot, refrigerate it, and then cook it in the morning.
- Serving Suggestions: For a nice finish, drizzle some avocado crema or serve with slices of lime — it can brighten up the whole dish!
- Shredding Chicken: If you prefer to avoid shredding, you can also cut the chicken into bite-sized pieces before adding it to the slow cooker.
How to Store Crockpot Chicken Enchilada Soup
If you happen to have leftovers (which is rare but possible!), storing your Crockpot Chicken Enchilada Soup is simple and efficient. Allow the soup to cool down to room temperature before transferring it into airtight containers. Ensure that you leave some space at the top, as the soup may expand when frozen.
You can keep it in the refrigerator for up to three to four days. If you’d like to store it for a more extended period, consider freezing it. It’s best to consume frozen soup within three months for optimal flavor. When you’re ready to eat, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave until piping hot.
Variation of Crockpot Chicken Enchilada Soup
Don’t be afraid to switch things up with this recipe. There are numerous variations to try, each offering its unique take on this classic dish.
- Vegetarian Version: Swap out the chicken for cubed tofu or additional beans and vegetables for a hearty vegetarian option. Try adding more black beans, chickpeas, or even diced sweet potatoes for a filling alternative.
- Spicy Variant: For those who crave heat, consider using spicy enchilada sauce or adding diced green chilies and jalapeños. You could also substitute pepper jack cheese for a spicy twist.
- Creamy Style: Incorporate cream cheese in place of sour cream to achieve a richer texture. Simply add it in during the last 30 minutes of cooking to allow it to melt properly.
- Taco-Inspired: Take a taco-inspired approach by adding taco seasoning instead of cumin and chili powder. Serve it with taco toppings like crushed tortilla chips, avocado slices, and diced tomatoes.
- White Chicken Enchilada Version: Use a white sauce instead of red for a creamy version. Swap the regular enchilada sauce for a white bean sauce or salsa verde for a unique flavor.
Feel free to experiment with flavors and ingredients that excite you!
FAQ
What can I serve with Crockpot Chicken Enchilada Soup?
You can serve it with crusty bread, tortilla chips, or even a side salad. Adding some cilantro and fresh lime as a garnish makes it even better!
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts directly in the crockpot; just ensure that you cook it for a bit longer.
How long can I store leftovers of Crockpot Chicken Enchilada Soup?
You can store it in the refrigerator for three to four days or freeze it for up to three months.
Can I add other vegetables to the soup?
Absolutely! Feel free to add bell peppers, zucchini, or carrots for extra nutrition and color.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you choose a gluten-free enchilada sauce. Always double-check ingredient labels to be sure.
Crockpot Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Good quality chicken is recommended.
- 1 can (10 oz) enchilada sauce Choose a level of heat based on preference.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies This adds moisture and spiciness.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 cup shredded cheddar cheese For creaminess.
- 1 cup sour cream To add richness.
- to garnish chopped cilantro Adds freshness.
Instructions
Preparation
- Place the chicken breasts at the bottom of the crockpot.
- Pour the enchilada sauce over the chicken.
- Add the drained black beans and corn, followed by the diced tomatoes.
- Add the diced onion and minced garlic.
- Pour in the chicken broth, covering all ingredients.
- Season with cumin, chili powder, salt, and pepper. Stir gently to combine.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once done, shred the chicken in the crockpot using two forks.
- Stir in the shredded cheddar cheese and sour cream until combined.
Serving
- Ladle the soup into bowls and garnish with chopped cilantro and optional toppings like extra sour cream or tortilla strips.
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