Crockpot Chicken Enchilada Soup
This Crockpot Chicken Enchilada Soup is the ultimate comfort food, making it the perfect addition to your weeknight dinner rotation.
It’s the kind of dish that fills your home with warm, smoky aromas while it cooks effortlessly in the slow cooker.
With tender chicken, zesty enchilada sauce, and all the classic toppings, this soup is both hearty and satisfying.
Plus, it’s quick to prep and can be enjoyed all week long, making it a go-to recipe when you’re craving something cozy and delicious.
For Crockpot Chicken Enchilada Soup
- Chicken – Boneless, skinless chicken breasts or thighs work great, depending on your preference for white or dark meat.
- Kosher Salt & Ground Black Pepper – Essential for seasoning the chicken and building flavor in the soup.
- Olive Oil – Used to sauté the onion and aromatics, adding richness and flavor.
- Yellow Onion – Provides a savory base and depth of flavor.
- Ground Cumin – Adds a warm, earthy flavor that complements the enchilada sauce.
- Chipotle Chili Powder – Adds smokiness and heat; adjust to taste based on your spice preference.
- Garlic – Fresh minced garlic gives the soup a punch of flavor.
- Chicken Broth – Forms the base of the soup, bringing everything together with a savory flavor.
- Cornmeal – Helps thicken the soup while adding texture.
- Enchilada Sauce – The key ingredient for that bold, zesty flavor.
- Black Beans – Rinsed and drained, they add protein and fiber to the soup.
- Fire-Roasted Tomatoes – These tomatoes add a smoky and tangy flavor, enhancing the soup’s overall richness.
- Mexican-Style Corn – Adds sweetness and texture; you can use frozen or fresh corn as an alternative.
- Green Chiles – Provides a mild heat and additional flavor.
- Granulated Sugar – Balances out the acidity of the tomatoes and enchilada sauce.
Crockpot Chicken Enchilada Soup
Notes
- 1 ¼ pounds boneless, skinless chicken breasts (or thighs)
- ½ teaspoon kosher salt (plus extra for seasoning)
- ¼ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle chili powder (or ½ teaspoon for extra heat)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 (14.5-ounce) can reduced sodium chicken broth or stock
- 3 tablespoons cornmeal
- 1 ¼ cups red enchilada sauce (about 10 ounces)
- 1 (15-ounce) can reduced sodium black beans, rinsed and drained
- 2 (15-ounce) cans fire-roasted tomatoes with juices
- 1 (15-ounce) can Mexican-style corn, drained (or 1 ½ cups fresh or frozen corn kernels)
- 1 (4-ounce) can chopped green chiles, drained
- 1 teaspoon granulated sugar
- Tortilla chips
- Nonfat plain Greek yogurt or sour cream
- Diced avocado
- Chopped cilantro
- Shredded cheese
- Prep the chicken: Place the chicken at the bottom of your slow cooker. Season with salt and pepper.
- Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens and becomes translucent, about 5 minutes. Stir in cumin, chipotle chili powder, and garlic, cooking for another 30 seconds until fragrant. Transfer this mixture to the slow cooker.
- Add liquids: In a separate bowl, whisk together the chicken broth and cornmeal. Pour this into the slow cooker (scraping any cornmeal that sticks to the bowl).
- Combine the rest: Add the enchilada sauce, black beans, fire-roasted tomatoes, corn, and green chiles to the slow cooker. Stir gently to combine, but avoid disturbing the chicken. Cover and cook on LOW for 2-3 hours, or until the chicken reaches 165°F internally.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks.
- Finish the soup: Return the shredded chicken to the slow cooker and stir in the sugar. Let the soup rest, covered, for 5 minutes before tasting and adjusting the seasoning with more salt, if necessary.
- Serve: Ladle the soup into bowls and garnish with tortilla chips, Greek yogurt or sour cream, diced avocado, cilantro, and shredded cheese.
- For a thicker soup: After removing the chicken, scoop out 2 cups of the soup and blend until smooth (using a blender or immersion blender). Stir it back into the soup for a richer texture and flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat on the stovetop or in the microwave until hot.
- Freezing: This soup can be frozen for up to 3 months. To reheat, defrost in the fridge overnight before warming.
- Can I prep the ingredients the night before?
Absolutely! Prepping your veggies, measuring out the spices, and even mixing your broth and cornmeal can all be done the night before. Simply store everything in the fridge, and in the morning, dump it all into the crockpot for an effortless dinner.
- Can I use frozen chicken in this recipe?
Yes! You can throw frozen chicken breasts or thighs directly into the slow cooker. There’s no need to thaw them beforehand—just adjust the cooking time slightly if needed, and they’ll cook to perfection by the end.
- How can I make this soup spicier?
To turn up the heat, increase the amount of chipotle chili powder, or add a few dashes of hot sauce or cayenne pepper. Taste as you go, and adjust the spice level to your preference!
- What if I don’t have cornmeal?
If you don’t have cornmeal, you can skip it or substitute it with a tablespoon of flour to help thicken the soup. The texture might change a bit, but the soup will still be delicious and hearty.
- How long will leftovers last? Can I freeze the soup?
Leftovers can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze the soup for up to 3 months. Let it cool completely before freezing, and be sure to thaw overnight in the fridge before reheating.
