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Crock Pot Chicken Enchilada Soup
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Crock Pot Chicken Enchilada Soup Recipe
Welcome to this delightful Crock Pot Chicken Enchilada Soup recipe! This dish is a perfect blend of flavors and textures that will tantalize your taste buds. Imagine tender chicken, savory enchilada sauce, and a medley of spices simmered to perfection in your slow cooker. Let’s dive into how to make this mouthwatering soup that will surely become a family favorite.
Why You’ll Love This Recipe
Here are a few reasons why this Crock Pot Chicken Enchilada Soup is a must-try:
1. Easy to Prepare: Simply toss all the ingredients into your crockpot and let it work its magic.
2. Flavor Explosion: The combination of chicken, enchilada sauce, and spices creates a rich and comforting flavor profile.
3. Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal planning.
4. Versatile Dish: You can customize this recipe with your favorite toppings like avocado, cheese, or sour cream.
Now, let’s gather the ingredients you’ll need to make this delicious soup:
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 can (10 ounces) red enchilada sauce
– 1 can (14.5 ounces) diced tomatoes
– 1 can (4.5 ounces) chopped green chilies
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn kernels, drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
Once you have all the ingredients ready, follow these simple steps to create your Crock Pot Chicken Enchilada Soup:
Step-by-Step Instructions:
1. Place the chicken breasts at the bottom of your crockpot.
2. Add the enchilada sauce, diced tomatoes, green chilies, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
3. Stir the ingredients to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
5. Remove the chicken, shred it using two forks, and return it to the crockpot.
6. Stir the soup to combine all the flavors.
7. Taste and adjust seasoning if needed.
Serving Suggestions:
This Crock Pot Chicken Enchilada Soup pairs perfectly with a variety of toppings such as shredded cheese, avocado slices, sour cream, fresh cilantro, or tortilla strips. Serve it alongside warm cornbread or tortilla chips for a complete meal.
Recipe Variations and Substitutions:
– For a spicier kick, add a diced jalapeño or a dash of hot sauce.
– Swap the chicken breasts for shredded rotisserie chicken for a quicker option.
– Make it vegetarian by using vegetable broth and adding extra veggies like bell peppers or zucchini.
Pro Tips for Success:
1. To save time, prep the ingredients the night before and refrigerate them in airtight containers.
2. For a thicker soup, blend a portion of the soup using an immersion blender before adding the shredded chicken.
3. Don’t skip the toppings—they add extra flavor and texture to the dish.
FAQs (Frequently Asked Questions)
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Store it in airtight containers for up to 3 months.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will also work great in this recipe.
Q: How can I make this soup thicker?
A: You can add a cornstarch slurry or blend a portion of the soup to thicken it up.
Q: Is this soup spicy?
A: The level of spiciness can be adjusted by choosing a mild or hot enchilada sauce and adjusting the amount of chili powder.
Q: Can I make this soup on the stovetop?
A: Yes, you can cook this soup on the stovetop over low heat for 1-2 hours, stirring occasionally.
Conclusion
In conclusion, this Crock Pot Chicken Enchilada Soup is a comforting and flavorful dish that is perfect for any day of the week. With simple ingredients and easy preparation, you can enjoy a satisfying meal that will warm you from the inside out. Get your crockpot ready and savor every spoonful of this delicious soup!
Crock Pot Chicken Enchilada Soup
Servings
6
Prep time
15 minutes
Cooking time
240 minutes
Calories
320 kcal
A delightful and flavorful chicken enchilada soup made by simmering tender chicken, enchilada sauce, tomatoes, beans, and spices in a crockpot. This comforting dish is perfect for any day of the week and can be customized with various toppings.
Cook Mode
Keep the screen of your device on
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (10 ounces) red enchilada sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4.5 ounces) chopped green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions
- Place the chicken breasts at the bottom of your crockpot.
- Add the enchilada sauce, diced tomatoes, green chilies, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir the ingredients to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the crockpot.
- Stir the soup to combine all the flavors.
- Taste and adjust seasoning if needed.
Nutrition Facts
Calories:
320
Fat:
6
Carbohydrates:
38
Protein:
30
Sodium:
1200
Fiber:
9
Sugar:
6
