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Crock Pot Chicken Enchilada Soup is a hearty, comforting meal that brings bold TexMex flavors right into your slow cooker. It’s perfect for busy days when you want something flavorful with minimal fuss. Just toss the ingredients into the crock pot and let it work its magic while you go about your day.
I remember first making this during a hectic week and feeling so relieved that dinner was ready with hardly any effort. Now it’s become a regular request in my house, especially on chilly evenings.
Ingredients
- Boneless skinless chicken breasts: One pound boneless skinless chicken breasts these stay tender and shred easily you can swap for thighs if you prefer more richness or ground turkey for another twist
- Whole kernel corn: One 15ounce can drained adds a sweet pop of texture frozen corn can be substituted and just thawed before use
- Black beans: One 15ounce can drained and rinsed provides fiber and creaminess pinto or northern beans work too or leave beans out if you don’t like them
- Fire roasted diced tomatoes: One 14.5ounce can with juices these add a smoky depth of flavor if unavailable regular diced tomatoes will do
- Chicken broth: One 14.5ounce can for the soup base low sodium is best if you want to control saltiness
- Red enchilada sauce: One 10ounce can this drives the classic enchilada flavor mild, medium, or hot varieties let you choose your spice level
- Onion: One small finely diced builds flavor omit if you’re not a fan or allergic
- Diced green chiles: One 4ounce can with juices adds mild warmth without overpowering use mild or leave out if you want less heat
- Garlic: Three cloves minced fresh garlic packs the best aroma but jarred minced works in a pinch
- Ground cumin: One and a half teaspoons gives earthy warmth leave out if you dislike cumin
- Chili powder: One and a half teaspoons adds a gentle smoky heat can increase if you like it spicier
- Salt and black pepper: One teaspoon salt optional and half teaspoon black pepper for seasoning
Instructions
- Spoon all Ingredients into Slow Cooker:
- Add the chicken breasts, drained corn, black beans, fire roasted diced tomatoes with juices, chicken broth, red enchilada sauce, diced onion, diced green chiles with juices, minced garlic, ground cumin, chili powder, salt, and pepper into a 5 to 6 quart slow cooker.
- Mix Ingredients Thoroughly:
- Stir everything gently but thoroughly to evenly distribute the spices and flavors.
- Cook the Soup:
- Cover the slow cooker and set it to low heat for six hours or high heat for four hours. Let it cook until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken:
- Carefully remove the chicken breasts from the crock pot. Using two forks, shred the chicken finely or chop into bite sized pieces.
- Return Chicken to Soup and Stir:
- Add the shredded chicken back into the slow cooker with the soup. Stir to combine everything evenly.
- Serve with Favorite Toppings:
- Ladle the soup into bowls and add toppings like sliced avocado, sour cream, tortilla strips, slices of lime, and green onions according to your taste.
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One of my favorite ingredients is the fire roasted diced tomatoes because they add a subtle smokiness that lifts the whole dish. I recall serving this at a casual family gathering and hearing everyone rave about how the soup felt comforting yet exciting with those bold flavors.
Storage Tips
Cool leftovers to room temperature before transferring into airtight containers. Store in the refrigerator for up to three days for best freshness. For longer storage freeze the soup in meal sized portions with freezer safe lids or bags it keeps well for about three months. Thaw overnight in the fridge before reheating gently on the stove or microwave.
Ingredient Substitutions
If you do not have fire roasted tomatoes regular diced tomatoes are a fine replacement. Swap chicken breasts for thighs for juicier meat or use ground turkey or cooked ground beef if preferred. You can replace black beans with pinto beans or omit beans completely to suit your preference. For corn frozen kernels that are thawed work as well as canned corn.
Serving Suggestions
This soup pairs wonderfully with warm cornbread or crispy tortilla chips to scoop up the broth. Add a squeeze of fresh lime juice on top before serving for a bright final touch. Top with fresh cilantro or a sprinkle of shredded cheese for extra layers of flavor.
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Serve hot with lime wedges avocado and tortilla strips for a cozy TexMex meal. It also reheats well making it ideal for meal prep.
Frequently Asked Questions About Recipes
- → Can this be made on the stovetop instead?
Yes, you can cook all ingredients together in a pot on the stovetop instead of using a slow cooker. Simmer until the chicken is cooked and tender.
- → How can I thicken the soup?
Mix half a cup of masa harina with chicken broth and stir into the soup before cooking. It will create a thicker, richer base. Adjust broth amount for desired consistency.
- → What beans can I substitute?
Pinto beans or northern beans work well. You can also omit beans entirely if preferred, keeping the soup lighter.
- → What toppings enhance the flavors best?
Try sliced avocado, sour cream, tortilla strips, sliced lime, and green onions for fresh texture and complementary tastes.
- → Can I speed up cooking time?
Cooking on high heat for about 4 hours works well if you need a faster option. Just ensure the chicken is fully cooked and tender.
- → How do I store leftovers safely?
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months to preserve freshness.