Crock Pot Chicken Enchilada Soup Recipe
A hearty and flavorful Crock Pot Chicken Enchilada Soup that combines tender chicken breasts with black beans, corn, tomatoes, and chipotle chili for a smoky kick. This comforting soup is easy to prepare, perfect for slow cooking or quick pressure cooking, and topped with fresh garnishes like cheddar cheese, avocado, scallions, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups less sodium chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 skinless chicken breasts (16 oz total)
Garnishes
- 3/4 cup shredded part skim cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 oz small Haas avocado, diced
- 6 tbsp reduced fat sour cream (optional)
Instructions
- Prepare the base: Heat olive oil in a saucepan over medium-low heat. Add chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add liquids and spices: Slowly pour in the chicken broth, tomato sauce, and chipotle chili in adobo sauce, stirring to combine. Bring the mixture to a boil, then stir in 1/4 cup chopped cilantro and remove from heat.
- Combine in crock pot: Pour the prepared broth mixture into the crock pot. Add rinsed black beans, diced tomatoes, frozen corn, cumin, and dried oregano. Stir to combine, then place the skinless chicken breasts on top. Cover and cook on low heat for 4-6 hours.
- Shred chicken and finish soup: Once cooked, remove chicken breasts and shred using two forks. Return shredded chicken to the crock pot and stir well. Adjust seasoning by adding salt and more cumin to taste.
- Serve and garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, diced avocado, chopped scallions, cilantro, and optional reduced fat sour cream. For extra texture, crushed tortilla chips work great as well. Enjoy your hearty enchilada soup!
- Optional Instant Pot method: Press 'sauté' on the Instant Pot and cook onion and garlic until soft, about 3-4 minutes. Add chicken broth, tomato sauce, chipotle adobo sauce, and cilantro, stirring to combine. Add beans, diced tomatoes, corn, cumin, and oregano. Place chicken breasts inside, seal the lid and cook on high pressure for 20 minutes, followed by quick or natural release. Shred chicken as before, return to pot, adjust seasoning, and serve with garnishes.
Notes
- You can adjust the amount of chipotle chili in adobo sauce depending on your spice preference.
- Use reduced sodium chicken broth to control salt levels.
- This recipe is easily adaptable for both slow cooker and Instant Pot methods.
- For a vegetarian version, omit chicken and add extra beans or vegetables.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.
- Add crushed tortilla chips on top for added crunch and texture.
