This Crock Pot Chicken Enchilada Soup is a symphony of chicken, rice, corn, beans, and zesty spices combine for a flavor-packed fiesta, making it a must-try for your next meal. Whip up this set-and forget hearty slow cooker soup and relish the dynamic interplay of fresh ingredients, all in one savory bowl.
Crock Pot Chicken Enchilada Soup Recipe – A Flavorful Fiesta for Your Taste Buds
This flavorful Crock Pot Chicken Enchilada Soup combines the rich flavors of enchiladas with the convenience of your trusty slow cooker. It’s a hearty, satisfying meal that’s perfect for any occasion.
It’s a delicious soup that’s both convenient and satisfying for a chilly day. Whether you’re serving it for a cozy weeknight dinner or a weekend gathering, this dump-and-go dish is sure to be a hit. So, fire up your slow cooker, and let the festivities begin!
Ingredients You’ll Need
Our flavorful Crock Pot Chicken Enchilada Soup is made with a carefully curated selection of ingredients, each chosen for its unique contribution to the dish’s overall taste and texture.
- Chicken: This lean protein source adds heartiness and flavor to the soup.
- Corn: Sweet and crisp, corn brings a burst of freshness to the dish.
- Black Beans or Pinto Beans: These legumes provide fiber, protein, and a creamy texture.
- Garlic: Garlic infuses the soup with its aromatic essence and savory undertones.
- Red Onion: A key ingredient for depth of flavor, red onion also adds a vibrant touch.
- Jalapeño: For a hint of heat and a pop of color, you can use fresh jalapeño or pickled slices.
- Cumin: This spice adds a warm, earthy note that’s characteristic of Mexican cuisine.
- Chili Powder (optional): If you prefer a spicier kick, add chili powder to taste.
- Salt: To enhance all the flavors in the soup.
- Diced Tomatoes: Canned tomatoes bring a burst of tangy, tomatoey goodness.
- Enchilada Sauce: The star of the show, enchilada sauce infuses the soup with that classic enchilada flavor.
- Chicken Broth: Providing the necessary liquid, low-sodium chicken broth is the soup’s base.
- Cilantro: Fresh cilantro garnish adds brightness and a burst of freshness.
- Optional Rice or Quinoa: The choice of grains provides a comforting base and adds substance to the soup.
Instructions: How to Make Crock Pot Chicken Enchilada Soup
Making enchilada soup in the slow cooker is a breeze, just follow these set-and forget tips:
- Prepare the slow cooker: Lightly coat your slow cooker with nonstick spray.
- Add ingredients: Layer the following ingredients in the slow cooker: chicken, rice (or quinoa), corn, black beans, garlic, red onion, jalapeño, cumin, chili powder (optional), salt, diced tomatoes, enchilada sauce, and chicken broth.
- Cover and Cook: Stir everything until well combined, then cover with the lid. Cook on high for 2-3 hours or low for 5-6 hours.
- Shred chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
- Garnish and serve: Serve in bowls, garnished with fresh cilantro and your choice of toppings like sliced avocado, shredded Colby jack cheese, sour cream, lime wedges, and tortilla chips.
Tips for Success:
- Layer Ingredients: Assemble the ingredients in the slow cooker in the order specified to ensure even cooking.
- Shred Chicken: Remove and shred the chicken before serving to ensure each bite is loaded with flavor.
- Adjust Spice Level: Tailor the heat to your preference by adding more or less chili powder.
- Fresh Toppings: Don’t skimp on fresh toppings like avocado, cheese, sour cream, and lime wedges—they elevate the dish.
Storage and Freezer Instructions:
- How to store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: To freeze, portion the soup into freezer-safe containers and store for up to 3 months. Thaw and reheat as needed.
Serving Suggestions:
- Enjoy this slow cooker chicken enchilada soup as a hearty main course with warm tortilla chips on the side.
- Serve with a side of Mexican rice or a simple green salad for a well-rounded meal.
Variations and Substitutions:
- Swap chicken for shredded beef or ground turkey for a different protein twist.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Customize the toppings with your favorite additions, such as diced tomatoes, sliced jalapeños, or diced red bell peppers.
FAQ (Frequently Asked Questions):
Q1: Can I use chicken thighs instead of chicken breast? A1: Yes, absolutely! Chicken thighs can be used as a delicious alternative to chicken breast. Just adjust the cooking time if needed to ensure they’re fully cooked through.
Q2: Can I make this soup in an Instant Pot instead of a slow cooker? A2: Certainly! You can adapt this recipe for the Instant Pot by using the sauté function to cook the ingredients before pressure cooking. Follow your Instant Pot’s instructions for converting slow cooker recipes to pressure cooking.
Q3: What’s the best way to adjust the spice level? A3: To control the spice level, start with the smaller amount of chili powder and jalapeño slices. Taste the soup as it cooks, and add more if you desire more heat. Remember, you can always add extra chili powder or jalapeño, but it’s challenging to reduce spiciness once it’s too hot.
Q4: Can I prepare this soup ahead of time? A4: Absolutely! You can prepare the soup ingredients in advance and store them in the refrigerator. When you’re ready to cook, simply place them in the slow cooker and follow the cooking instructions.
Q5: What other toppings can I use? A5: Get creative with your toppings! Some other great options include diced tomatoes, sliced green onions, diced red bell peppers, and a dollop of guacamole for an extra burst of flavor.
Q6: How can I make this soup vegetarian? A6: To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or tofu for added protein.
Q7: Can I freeze the leftovers? A7: Yes, you can freeze the soup for up to three months. Portion it into freezer-safe containers and ensure it’s completely cooled before freezing. Thaw in the refrigerator before reheating.
More crock pot soup recipes you will love:
This Crock Pot Chicken Enchilada Soup is a symphony of chicken, rice, corn, beans, and zesty spices combine for a flavor-packed fiesta, making it a must-try for your next meal. Whip up this set-and forget hearty slow cooker soup and relish the dynamic interplay of fresh ingredients, all in one savory bowl.
- 1 large boneless skinless chicken breast or two chicken thighs
- 1 1/2 cups corn fresh, frozen or canned
- 1 1/2 cups black beans or pinto beans
- 2 cloves garlic minced
- 1 medium red onion diced
- 1 sliced jalapeño , or use 3 slices of pickled jalapeños
- 1 cup uncooked long-grain rice , or quinoa, rinsed and drained. Optional leave out if preferred.
- 1 teaspoon cumin
- 1/4 - 1/2 teaspoon chili powder , optional or to taste
- salt to taste
- 1 14- ounce can diced-tomatoes
- 1 3/4 cups enchilada sauce homemade or canned
- 5 cups low sodium chicken broth or more for a thinner consistency
- chopped fresh cilantro for garnish
- sliced avocado
- shredded Colby-Jack style cheese dairy-free or regular
- sour cream dairy-free or regular
- lime wedge
- tortilla chips of choice , we like Siete
Lightly coat slow cooker with avocado oil spray or cooking spray of choice.
- Place the chicken, rice, corn, black beans, garlic, onion, jalapeño and cumin in the bottom of slow cooker. Add the diced tomatoes, enchilada sauce. Finally, pour in the chicken broth.
Stir until combined and cover with lid. Cook on high for 2-3* hours or on low for 5-6* hours. Add more liquid if desired for a thinner consistency.
Remove the chicken and shred with two forks. Return the chicken back into slow cooker and stir to combine.
- Serve in bowls with fresh cilantro and toppings of your choice.
*If you have an older model slow cooker, you may need to cook this for an extra hour longer since the heating element may run at a different level.
*This soup is on the thicker side so feel free to add more chicken broth or water for a thinner consistency.
- How to store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- How to freeze: To freeze, portion the soup into freezer-safe containers and store for up to 3 months. Thaw and reheat as needed.
All That I'm Eating -
How good does this sound?! It’s so full of fresh flavours, vibrant and a great way to use quinoa too.