Bowl of Crockpot Chicken Enchilada Soup garnished with cilantro and avocado

Crockpot Chicken Enchilada Soup

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Cozy Up with This Crockpot Chicken Enchilada Soup

When the crisp air of fall begins to swirl around, there’s nothing quite like a cozy bowl of soup to warm your heart and soul. My Crockpot Chicken Enchilada Soup conjures up memories of family gatherings, laughter-filled kitchens, and sharing delicious moments around the table. The aroma of spices mingling with tender chicken, beans, and tomatoes fills the air, making it an inviting dish to present to your loved ones. On busy weeknights, this easy weeknight dinner option is a lifesaver, allowing you to throw everything into the crockpot and let it work its magic!

This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Easy Preparation: Just toss the ingredients in your crockpot and walk away!
  • Flavor Explosion: A vibrant mix of spices, tender chicken, and hearty beans creates a comforting flavor profile.
  • Family-Friendly: Everyone in the family will love this filling soup—perfect for picky eaters!
  • Customizable: You can easily switch up the toppings or ingredients according to your preference.
  • Meal Prep Friendly: Make it ahead of time and store leftovers for simple lunches or dinners throughout the week.

Ingredients You’ll Need for Crockpot Chicken Enchilada Soup

  • 2 boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 can enchilada sauce
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups chicken broth
  • Toppings: avocado, cheese, sour cream, cilantro

How to Make Crockpot Chicken Enchilada Soup

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Add the black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, chili powder, cumin, and salt and pepper.
  3. Pour the chicken broth over the top.
  4. Cover and cook on low for 6-8 hours or high for 4 hours.
  5. Once cooked, shred the chicken inside the pot.
  6. Stir everything together and serve hot, topped with creamy avocado, cheese, sour cream, and cilantro.

Now you’re ready to serve a steaming bowl of comfort that not only tantalizes your taste buds but also creates memorable moments at your dinner table.

Delicious Variations to Try

  • Zesty Lime Chicken Enchilada Soup: Add the zest and juice of one lime to brighten up the flavors, giving it a refreshing kick.
  • Creamy Style Enchilada Soup: Stir in a dollop of cream cheese or sour cream towards the end of cooking for an extra creamy texture.
  • Vegetarian Delight: Substitute the chicken with chickpeas or turkey bacon for a vegetarian version that offers equally delightful flavors.
  • Extra Veggies: Boost the nutrition by adding veggies like diced bell peppers, carrots, or even some chopped spinach!

Chef Emma’s Helpful Tips

  • Make-Ahead Advice: This soup is perfect for meal prepping. Prepare it in advance and store in an airtight container in the fridge for up to 4 days.
  • Ingredient Swaps: Feel free to swap in any beans you prefer, or adjust the spices to suit your palate. Black beans can easily be exchanged for pinto or kidney beans.
  • Easy Shredding: To shred the chicken more easily, use two forks or a hand mixer on low speed right in the crockpot.
  • Leftover Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

What’s Inside – Nutrition Breakdown

  • Serving Size: 1 cup
  • Calories: 320
  • Carbohydrates: 30g
  • Sugar: 4g
  • Fat: 10g
  • Protein: 25g
  • Sodium: 650mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! This soup is perfect for meal prep. Cook it and store in the fridge or freeze for later.

Can I use different ingredients?
Yes! Feel free to swap ingredients based on your preference or what you have on hand, like using various types of beans or veggies.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.

How long does it last?
In the fridge, it will last up to 4 days, and in the freezer, you can keep it for up to 3 months.

A Cozy Closing Note

As you enjoy this Crockpot Chicken Enchilada Soup, remember that it’s not just about the food—it’s about sharing moments with those you love and filling your home with warmth. This soup is a reminder that simple ingredients can create extraordinary experiences. So, save this recipe to your cozy meals board on Pinterest, and have it ready when you need a heartwarming treat! Happy cooking!

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Crockpot Chicken Enchilada Soup


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  • Author: Chef Emma
  • Total Time: 255 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free

Description

A warm and comforting soup filled with tender chicken, beans, and spices, perfect for busy weeknights.


Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 can enchilada sauce
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups chicken broth
  • Toppings: avocado, cheese, sour cream, cilantro

Instructions

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Add the black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, chili powder, cumin, and salt and pepper.
  3. Pour the chicken broth over the top.
  4. Cover and cook on low for 360-480 minutes or high for 240 minutes.
  5. Once cooked, shred the chicken inside the pot.
  6. Stir everything together and serve hot, topped with creamy avocado, cheese, sour cream, and cilantro.

Notes

Perfect for meal prepping, this soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Soup
  • Method: Crockpot
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 10g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 10g
  • Protein: 25g
  • Cholesterol: 75mg

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