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Crockpot Chicken Enchilada Soup
Crockpot Chicken Enchilada Soup is a slow cooker soup that tastes like enchilada filling in a bowl. Chicken breasts cook in a red enchilada sauce broth with black beans, corn and red bell pepper, then shred into the pot. Ten minutes of prep, and the slow cooker does the rest.
Servings 6
Calories 205kcal
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 1 cup yellow onion diced
- 1 large red bell pepper diced
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can corn drained
- 1 14.5-ounce can fire-roasted diced tomatoes with green chiles undrained, or 1 10-ounce can Rotel
- 1 10-ounce can red enchilada sauce
- 3 cups chicken broth
Seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice freshly squeezed (about ½ lime)
Optional Toppings
- Cheddar or Monterey Jack cheese shredded
- sour cream
- cilantro chopped
- lime wedges
- tortilla strips
Instructions
Load the Slow Cooker
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Cover them with the onion, bell pepper, black beans, corn and tomatoes with green chiles.
- Whisk the enchilada sauce, chicken broth, chili powder, cumin, paprika, garlic powder, oregano, salt and pepper together in a large measuring cup or bowl. Pour the mixture over everything in the slow cooker.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken shreds easily with a fork and reads 165º Fahrenheit.
Shred and Serve
- Transfer the chicken to a bowl and shred it with two forks. Stir it back into the soup, cover, and cook for 15 minutes more.
- Taste and add salt or pepper if needed. Stir in the lime juice right before serving.
- Ladle into bowls and top with cheese, sour cream, cilantro, lime wedges and tortilla strips.
Notes
SLOW COOKER TIMES
ON LOW: 5 to 6 hoursON HIGH: 3 to 4 hours
Add 15 minutes after shredding either way. Slow cookers vary; the chicken is ready when it shreds easily with a fork.
CREAMY VERSION - Stir 4 ounces of softened cream cheese into the soup for the last 30 minutes on low.
SWAP
No fire-roasted tomatoes with green chiles? A 10-ounce can of Rotel works the same.Nutrition
Calories: 205kcal | Carbohydrates: 6g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 1015mg | Potassium: 714mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1141IU | Vitamin C: 41mg | Calcium: 33mg | Iron: 1mg