Description
This Crock-Pot Chicken Enchilada Soup is a hearty and comforting slow-cooker recipe packed with tender chicken, fire-roasted tomatoes, black beans, corn, and a blend of Southwestern spices. Enriched with cheddar cheese and cream, it delivers rich, creamy flavors with a spicy kick, perfect for cozy dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 yellow onion, finely chopped
- 2 lb. boneless, skinless chicken breasts, cut into thirds
- 1 (28-oz.) can fire-roasted diced tomatoes
- 1 (19-oz.) can red enchilada sauce
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (15-oz.) can corn, drained and rinsed
- 2 1/2 cups low-sodium chicken broth
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/3 cup shredded cheddar cheese, plus more for serving
- 1/4 cup heavy cream
- Kosher salt (optional)
For Serving
- Sour cream
- Chopped fresh cilantro
- Lime wedges
- Crushed tortilla chips
Instructions
- Combine ingredients in slow cooker: In a slow cooker, add the finely chopped onion, chicken pieces, fire-roasted diced tomatoes, red enchilada sauce, black beans, corn, low-sodium chicken broth, chili powder, cumin, and garlic powder. Stir to combine evenly.
- Cook the soup: Cook the mixture on High for 3 hours, or until the chicken is tender and cooked through, reaching an internal temperature of 165°F as verified with an instant-read thermometer.
- Shred the chicken: Remove the cooked chicken from the slow cooker and place it on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces.
- Finish the soup: Return the shredded chicken back into the slow cooker. Stir in the shredded cheddar cheese and heavy cream. Continue cooking on Low for about 5 minutes, or until the cheese has melted. Taste and season with kosher salt if necessary.
- Serve and garnish: Ladle the soup into bowls. Top each serving with a dollop of sour cream, a sprinkle of chopped fresh cilantro, a squeeze of lime juice, crushed tortilla chips, and extra shredded cheddar cheese as desired.
Notes
- You can adjust the level of spiciness by adding more or less chili powder or using a mild enchilada sauce for a gentler flavor.
- For a thicker soup, reduce the amount of chicken broth or cook uncovered for a short time at the end to allow some liquid to evaporate.
- If you prefer a dairy-free version, omit the cheese and cream or substitute with plant-based alternatives.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Serve with warm corn tortillas or tortilla chips for added texture and authenticity.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
