Forget takeout! This crock-pot chicken enchilada soup recipe is the perfect weeknight meal, offering a comforting, flavorful, and surprisingly easy way to enjoy the taste of enchiladas without the fuss. This recipe is packed with hearty chicken, vibrant vegetables, and a rich, cheesy broth – all simmered to perfection in your slow cooker. Get ready for a taste of sunshine that will warm you from the inside out!
What Makes This Crock-Pot Chicken Enchilada Soup So Special?
This recipe stands out for its convenience and deliciousness. The slow cooker does all the hard work, allowing the flavors to meld beautifully while you focus on other things. Plus, it's easily customizable – feel free to adjust the spice level, add different vegetables, or even throw in some beans for extra protein. The result is a satisfying, hearty soup that's perfect for chilly evenings or a casual gathering with friends and family.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can corn, drained
- 1 (4 oz) can chopped green chilies
- 1 (10 oz) can enchilada sauce (your favorite brand)
- 4 cups chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or your preferred Mexican blend)
- Optional toppings: sour cream, avocado, cilantro, tortilla chips
Instructions:
- Sear the Chicken (Optional): For a deeper flavor, sear the chicken breasts in olive oil until lightly browned. This step isn't essential but adds a nice richness to the soup.
- Combine Ingredients: Place the chicken (seared or not) in your slow cooker. Add the onion, garlic, Rotel, diced tomatoes, corn, green chilies, enchilada sauce, chicken broth, chili powder, cumin, oregano, salt, and pepper.
- Slow Cook: Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
- Stir in Cheese: Stir in the shredded cheddar cheese until melted and creamy.
- Serve: Ladle the soup into bowls and top with your favorite garnishes, such as sour cream, avocado slices, chopped cilantro, and crushed tortilla chips.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the slow cooker along with the other ingredients during step 2. Skip the searing step.
How can I make this soup spicier?
For a spicier kick, add more green chilies, a pinch of cayenne pepper, or use a spicier brand of enchilada sauce. You can also add a few dashes of your favorite hot sauce at the end.
Can I make this soup in an Instant Pot?
Yes! Sauté the onions and garlic in the Instant Pot, then add all the ingredients. Pressure cook on high for 15 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken and stir in the cheese.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing in airtight containers in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
What kind of cheese is best for this soup?
Cheddar cheese is a classic choice, but you can experiment with other Mexican-style cheeses like Monterey Jack, Queso Quesadilla, or a blend.
This crock-pot chicken enchilada soup is a guaranteed crowd-pleaser. Its ease of preparation, delicious flavor, and endless customization options make it a perfect addition to your weeknight meal rotation. Enjoy!
