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Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup

Katerina | Diethood
Packed with chunks of tender chicken, tomatoes, beans, red enchilada sauce, and corn, this chicken enchilada soup is the perfect easy and filling weeknight meal. 
Servings : 8 serves
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes

Ingredients
  

  • ½ tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • ¾ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 19 ounces can of red enchilada sauce
  • 15 ounces can of corn, rinsed and drained
  • 15 ounces can of black beans or red kidney beans, rinsed and drained
  • 28 ounces canned diced tomatoes
  • 4 cups low sodium chicken broth
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 bay leaf
  • cup shredded cheddar cheese, plus more for serving
  • ¼ cup heavy cream, or to taste
  • sour cream, for serving
  • fresh chopped cilantro or parsley, for serving
  • sliced lime, for serving
  • other toppings may include sliced avocados and crushed tortilla chips

Instructions
 

  • Heat olive oil in a skillet; add onions and cook for 3 minutes.
  • Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
  • Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your slow cooker.
  • Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
  • Arrange the chicken breasts on top.
  • Cover with a lid and set on LOW for 6 hours or until the chicken is cooked through. You can also set it on HIGH for 3 hours or until the chicken is done.
  • Remove the chicken from the crock pot and shred it. Stir it back into the slow cooker.
  • Stir in the cheese and heavy cream.
  • Ladle the soup into bowls and top with sour cream, cilantro, limes, and cheese.
  • Serve.

Notes

  • Use leftover shredded chicken or shredded rotisserie chicken for convenience.
  • If you want a thicker consistency, slightly blend the soup with an immersion blender.
  • For stovetop cooking, sauté the onions and garlic in a soup pot. Add the seasonings, then the rest of the ingredients. Bring to a boil, then simmer until the chicken is cooked through. Shred the chicken, return it to the pot, and finish with cheese and heavy cream.
  • Refrigerate leftovers in airtight containers for up to 4 days or freeze the soup for up to 3 months. Thaw it overnight in the fridge and reheat it over medium heat. 

Nutrition

Serving: 2 cups | Calories: 312 kcal | Carbohydrates: 30 g | Protein: 29 g | Fat: 9 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 68 mg | Sodium: 1288 mg | Potassium: 898 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 1177 IU | Vitamin C: 15 mg | Calcium: 112 mg | Iron: 4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Soup
Cuisine: American, Mexican/Southwest
Keyword: chicken enchiladas, chicken enchiladas soup, crock pot chicken, crockpot soup, slow cooker soup