Crock Pot Chicken Enchilada (Print Version)
Slow-cooked chicken enchilada soup with bold flavors, beans, corn, and a touch of spice for a hearty meal.
# Ingredients You'll Need:
→ Poultry
01 -
1 pound boneless, skinless chicken breasts
→ Vegetables and Legumes
02 -
1 can (15 oz) whole kernel corn, drained
03 -
1 can (15 oz) black beans, drained and rinsed
04 -
1 small onion, finely diced
05 -
1 can (4 oz) diced green chiles, undrained
06 -
3 cloves garlic, minced
07 -
1 can (14.5 oz) fire roasted diced tomatoes, undrained
→ Liquids and Sauces
08 -
1 can (14.5 oz) chicken broth
09 -
1 can (10 oz) red enchilada sauce
→ Spices
10 -
1½ teaspoons ground cumin
11 -
1½ teaspoons chili powder
12 -
1 teaspoon salt (optional)
13 -
½ teaspoon black pepper
# Step-by-Step Instructions:
01 -
Add chicken breasts, whole kernel corn, black beans, fire roasted diced tomatoes, chicken broth, enchilada sauce, diced onion, diced green chiles, minced garlic, ground cumin, chili powder, salt, and black pepper into a 5-6 quart slow cooker. Stir until well combined.
02 -
Cover and cook on low heat for 6 hours or on high heat for 4 hours, until the chicken is fully cooked and easily shreddable.
03 -
Remove the chicken from the slow cooker and shred it using two forks or chop into small pieces. Return the shredded chicken to the slow cooker and stir to incorporate.
04 -
Ladle the soup into bowls and garnish with your preferred toppings such as sliced avocado, sour cream, tortilla strips, lime slices, and sliced green onions.
# Extra Tips & Details:
01 -
To thicken the soup, whisk ½ cup masa harina with chicken broth and stir into soup before cooking.
02 -
Substitute chicken thighs, ground turkey, or cooked ground beef for chicken breasts if desired.
03 -
Adjust spice levels by choosing mild, medium, or hot enchilada sauce and adding red pepper flakes or jalapenos for heat.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.