crockpot chicken enchilada soup recipe

Written ByJenny Smyth Posted on
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The Best crockpot chicken enchilada soup recipe

I’m so excited to share this crockpot chicken enchilada soup recipe with you all. As a busy mom, I’m always on the lookout for easy and delicious meals that my family will love.

This recipe is a game-changer – it’s perfect for a quick weeknight dinner or a special occasion. The best part?

It’s incredibly easy to make and requires minimal effort from me, which is always a win in my book. I’ve made this recipe countless times and it never fails to impress my family.

My kids love helping me assemble the ingredients and adding their favorite toppings, making mealtime a fun and collaborative experience. Plus, the flavors are amazing – the combination of chicken, enchilada sauce, and spices creates a rich and satisfying taste that’s sure to please even the pickiest eaters.

And let’s not forget about the health benefits – this soup is packed with protein, vegetables, and fiber-rich beans, making it a nutritious option for our family. In fact, I’ve even started serving it at potlucks and gatherings, where it’s always a hit.

So if you’re looking for a new go-to recipe that’s easy, delicious, and packed with nutrients, look no further than this crockpot chicken enchilada soup recipe.

Crockpot Chicken Enchilada Soup

4.7 from 838 votes

This comforting Crockpot Chicken Enchilada Soup is a hearty and flavorful meal. Chicken, beans, corn, and enchilada sauce simmer together for a perfect blend of Southwestern flavors.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 large onion, diced
1 red bell pepper, diced
1 jalapeño pepper, seeded and diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained and rinsed
1 can (15 oz) enchilada sauce
1 cup chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup shredded Mexican cheese blend
Optional toppings: sliced avocado, chopped cilantro, sour cream, tortilla strips

👨‍🍳Directions

1Place chicken breasts in the bottom of the crockpot.
2Add diced onion, red bell pepper, and jalapeño pepper on top.
3Sprinkle minced garlic over the vegetables.
4Pour drained and rinsed black beans and corn around the chicken and vegetables.
5In a separate bowl, mix enchilada sauce, chicken broth, cumin, chili powder, smoked paprika, salt, and black pepper.
6Pour the sauce mixture over the ingredients in the crockpot.
7Drizzle olive oil on top.
8Stir gently to combine all ingredients, ensuring the chicken is well coated with the sauce.
9Cover and cook on low for 6-8 hours or on high for 4-5 hours.
10The chicken should be tender and easily shreddable with a fork.
11Use two forks to shred the chicken directly in the crockpot, mixing it with the soup.
12Stir in shredded Mexican cheese blend until melted and fully incorporated into the soup.
13Taste and adjust seasoning if needed.
14If the soup is too thick, add a bit more chicken broth or water to reach your desired consistency.
15Ladle the soup into bowls and top with your choice of sliced avocado, chopped cilantro, sour cream, or tortilla strips.
16Serve immediately and enjoy your hearty and flavorful Crockpot Chicken Enchilada Soup.

🔧Equipment

Crockpot or slow cooker
Cutting board
Knife
Measuring cups and spoons
Spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 6g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a spicier soup, leave the seeds in the jalapeño pepper. You can also add a can of diced green chiles for extra heat. To make this recipe in the oven, add all ingredients to a large Dutch oven or oven-safe pot, and bake at 325°F for 1.5 hours.

This crockpot chicken enchilada soup recipe is a staple in our household – it’s easy to make, deliciously flavorful, and packed with nutrients. One of the best things about this recipe is its versatility – you can serve it as a main course or as a side dish at gatherings.

We love reheating leftovers throughout the week and serving them with some crusty bread or over rice. You can also store any leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Reheat it gently over low heat until warmed through before serving. Whether you’re looking for a quick weeknight dinner or a special occasion dish, this crockpot chicken enchilada soup recipe is sure to please.

❓ Frequently Asked Questions About Crockpot Chicken Enchilada Soup

Q: What type of chicken is best for this recipe?

The best type of chicken for this recipe is boneless, skinless chicken breasts or thighs. You can use either one or a combination of both.

Q: Can I use store-bought enchilada sauce?

Yes, you can use store-bought enchilada sauce as a substitute for the homemade sauce in this recipe. Just be aware that it may have added preservatives or artificial flavorings.

Q: How long does the soup take to cook in the crockpot?

This soup typically takes 6-8 hours to cook in the crockpot on low heat or 3-4 hours on high heat.

Q: Can I add other vegetables to this recipe?

Yes, you can add other vegetables like diced bell peppers, sliced carrots, or chopped celery to make the soup more colorful and nutritious.

Q: Is this soup suitable for vegetarians?

No, this soup is not suitable for vegetarians due to the presence of chicken broth and chicken meat.

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