Crockpot Chicken Enchilada Soup
A harmonious bowl of comfort, this Crockpot Chicken Enchilada Soup is easy to make and packed with southern flavors. Perfect for family dinners or casual get-togethers.
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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Notes
For a vegetarian version, substitute chicken with cubed tofu or additional beans. Adjust spice levels as desired. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.