Chicken Enchilada Soup
Packed with tender chicken, tomatoes, beans, red enchilada sauce, and corn, this chicken enchilada soup is the perfect easy and filling weeknight meal, all cooked in the crockpot.
Servings: 8 serves
Ingredients
- ½ tablespoon olive oil
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- ¾ teaspoon salt
- ½ teaspoon freshly 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
- ⅓ 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 chicken enchilada soup into bowls and top with sour cream, cilantro, limes, and cheese before serving.
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: 2cups | Calories: 312kcal | Carbohydrates: 30g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 1288mg | Potassium: 898mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1177IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 4mg
