This recipe for Crock-Pot Chicken Enchilada Soup delivers all the comforting flavors of classic enchiladas in a hearty, easy-to-make soup perfect for a chilly evening. Forget spending hours in the kitchen; this recipe lets your slow cooker do the work while you relax. Get ready for a rich, cheesy, and slightly spicy soup that will become a family favorite!
What You'll Need:
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Mexican crema
- Optional toppings: chopped cilantro, avocado, tortilla chips
Instructions:
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Sear the Chicken (Optional but Recommended): While not strictly necessary, searing the chicken breasts before adding them to the slow cooker will add depth of flavor. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. This step helps create a richer broth.
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Combine Ingredients: Place the seared (or unseared) chicken breasts in your slow cooker. Add the chopped onion, minced garlic, diced tomatoes and green chilies, diced tomatoes, corn, black beans, chicken broth, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
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Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
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Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
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Stir in Cheese: Stir in the shredded cheddar cheese until melted and creamy.
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Serve: Ladle the soup into bowls and top with a dollop of sour cream or Mexican crema, chopped cilantro, avocado slices, and tortilla chips, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of beans in this recipe?
Absolutely! Kidney beans, pinto beans, or a mix of beans would all work well in this recipe. Feel free to experiment and find your favorite combination.
How can I make this soup spicier?
For a spicier soup, add more cayenne pepper, or consider adding a diced jalapeño or serrano pepper along with the onions and garlic. You could also use a spicier variety of chili powder.
Can I make this soup in an Instant Pot?
Yes! You can adapt this recipe for an Instant Pot. Sear the chicken (optional), then add all ingredients to the Instant Pot. Pressure cook on high for 15 minutes, followed by a 10-minute natural pressure release. Shred the chicken and stir in the cheese.
Can I make this soup ahead of time?
This soup tastes even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
What kind of cheese is best for this soup?
Cheddar cheese is a classic choice, but Monterey Jack, Colby, or a Mexican blend would also be delicious.
This Crock-Pot Chicken Enchilada Soup is a guaranteed crowd-pleaser. Its rich flavors and easy preparation make it the perfect weeknight meal or a comforting dish for a cozy weekend gathering. Enjoy!
