Crock Pot Chicken Enchilada Soup
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.
Ingredients
- 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
Additional Topping Ideas:
- 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
Instructions
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Lightly coat slow cooker with avocado oil spray or cooking spray of choice.
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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.
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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.
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Remove the chicken and shred with two forks. Return the chicken back into slow cooker and stir to combine.
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Serve in bowls with fresh cilantro and toppings of your choice.
Recipe Notes
*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.