Cozy up with a big bowl of this slow-cooker chicken enchilada soup!
This dish is a flavor fiesta in a bowl. Tender shredded chicken, black beans, corn, and fire-roasted tomatoes all simmer together in a rich, slightly spicy broth.
What I love about this recipe is how easy it is to make. Just toss everything in the slow cooker in the morning and come home to a delicious, hearty meal.
I always top it with cheese, sour cream, and avocado. Mmm!
Why You’ll Love This Slow Cooker Chicken Enchilada Soup
Effortless Cooking: Simply add all ingredients to the slow cooker and let it do the work. It’s perfect for busy days or when you want to relax.
Rich and Comforting: The combination of enchilada sauce, fire-roasted tomatoes, and spices creates a deeply satisfying and comforting soup.
Crowd-Pleaser: It can easily serve a large group and is always a hit with its hearty and delicious taste.
Minimal Cleanup: With just one pot to clean, this recipe simplifies post-dinner cleanup.
Ingredients
- Boneless, Skinless Chicken Breasts: Tender and lean, they absorb the rich flavors of the enchilada sauce and spices.
- Red Enchilada Sauce: The star of the show, it brings bold, spicy flavor and a vibrant red color.
- Chicken Broth: The savory base adds moisture and depth to the soup.
- Black Beans: Fiber-rich and slightly sweet, these beans provide a hearty, comforting element.
- Corn: It adds a pop of sweet, crunchy freshness to the soup.
- Fire-Roasted Diced Tomatoes: Smoky and slightly charred, they add a deep, tangy flavor.
- Green Chiles: Mildly spicy and slightly sweet, they add a burst of flavor.
- Poblano Pepper: Mild, slightly sweet, and earthy, it adds a subtle depth.
- Onion and Garlic: These two classics add a pungent flavor base.
- Seasonings: A blend of chili powder, ground cumin, salt, and black pepper adds warmth, depth, and a touch of spice.
- Fresh Cilantro: Bright and herbaceous, it gives the soup a fresh finish.
- Optional Toppings: Choose from shredded cheddar cheese, sour cream, diced avocado, and tortilla strips to customize your bowl.
How to Make Slow-Cooker Chicken Enchilada Soup
Making this soup is so easy, even a kid could do it.
1. Prepare the chicken. Place the chicken breasts in the bottom of a 6-quart slow cooker. Season with chili powder, cumin, salt, and pepper.
2. Add the ingredients. Add the black beans, corn, enchilada sauce, diced tomatoes, green chiles, poblano pepper, onion and garlic. Pour in the chicken broth and stir to combine.
3. Slow cook. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily with a fork.
4. Shred the chicken. Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker.
5. Finish the soup. Stir in the chopped cilantro. Taste and adjust seasonings as needed.
6. Serve. Serve hot, topped with shredded cheese, sour cream, avocado, and tortilla strips as desired.
Tips for the Best Slow Cooker Chicken Enchilada Soup
This recipe is impossible to mess up. But here are a few tips to make it irresistible!
- Drain and rinse. Drain and rinse the black beans to reduce sodium content and prevent the soup from becoming too salty.
- Taste and adjust. Taste the soup and adjust the seasonings as needed before serving.
- Customize the heat level. Use mild, medium, or hot enchilada sauce and green chiles, depending on your preferred spice level. You can also add cayenne pepper or diced jalapeños for extra heat.
- Make it creamy. For a creamier soup, add a block of cream cheese or a cup of heavy cream during the last 30 minutes of cooking. Stir until melted and combined.
- Thicken it up. If you prefer a thicker consistency, whisk 2-3 tablespoons of cornstarch or masa harina with an equal amount of water. Stir the slurry into the soup during the last 30 minutes and let it simmer until thickened.
- Amp up the veggies. Add other vegetables like zucchini, carrots, or spinach to boost the nutritional value. Stir in tender veggies during the last 30-60 minutes so they don’t get mushy
- Be creative. To let everyone customize their bowl, offer a variety of toppings, such as shredded cheese, sour cream, diced avocado, and tortilla strips.
- Have fun! Experiment with different beans, or use a different protein to create your own unique version of the soup. You can also make it vegetarian by omitting the chicken and using vegetable broth.
How to Store
Follow these tips to keep your soup fresh to enjoy throughout the week.
To Store: Place the cooled soup in an air-tight container and refrigerate for up to 4 days. Ensure the container is sealed tightly to maintain freshness.
To Freeze: Transfer the cooled soup to a freezer-safe container, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the soup on the stovetop over medium heat until hot, stirring occasionally. Or, microwave individual portions in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
Slow Cooker Chicken Enchilada Soup
6
servings5
minutes8
hours254
kcalTake the guesswork out of dinner with this slow cooker chicken enchilada soup! It’s a hearty, satisfying treat the whole family will devour.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts
1 cup chicken broth
1 can black beans, rinsed and drained
1 can corn, drained
1 can red enchilada sauce
1 can fire-roasted diced tomatoes, with juice
1 can diced green chiles
1 poblano pepper, diced
1 onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro
Optional toppings: shredded cheddar cheese, sour cream, diced avocado, tortilla strips
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Season with chili powder, cumin, salt, and pepper.
- Add the black beans, corn, enchilada sauce, diced tomatoes, green chiles, poblano pepper, onion and garlic. Pour in the chicken broth and stir to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily with a fork.
- Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker.
- Stir in the chopped cilantro. Taste and adjust seasonings as needed.
- Serve hot, topped with shredded cheese, sour cream, avocado, and tortilla strips as desired.
Notes
- For a spicier soup, add 1-2 chopped jalapeños or use a hot enchilada sauce.
- Substitute pinto beans for the black beans for a different flavor.
- Make it vegetarian by omitting the chicken and using vegetable broth.
- Freeze the cooled leftovers in air-tight containers for up to 3 months.
