Description
A comforting Crock-Pot Chicken Enchilada Soup combining tender chicken, fire-roasted tomatoes, black beans, and corn, simmered with flavorful spices and finished with creamy cheese and a touch of cream. Perfect for an easy, hearty meal topped with fresh garnishes like sour cream, cilantro, and crushed tortilla chips.
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: Place the finely chopped yellow onion, boneless skinless chicken breasts cut into thirds, fire-roasted diced tomatoes, red enchilada sauce, drained and rinsed black beans and corn, low-sodium chicken broth, chili powder, cumin, and garlic powder into the slow cooker. Stir to combine all ingredients thoroughly.
- Cook on High: Set the slow cooker to High and cook for 3 hours, or until the chicken is tender and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), ensuring the chicken is fully cooked.
- Shred Chicken: Carefully transfer the cooked chicken onto a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.
- Add Cheese and Cream: Stir in the shredded cheddar cheese and heavy cream into the soup. Switch the slow cooker setting to Low and cook for about 5 minutes until the cheese has melted into the soup, creating a creamy texture. Taste and season with kosher salt if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with sour cream, chopped fresh cilantro, a squeeze of lime juice, crushed tortilla chips, and additional shredded cheddar cheese as desired. Enjoy warm.
Notes
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- Use rotisserie chicken as a shortcut to reduce cooking time.
- Adjust the thickness by adding more chicken broth if you prefer a thinner soup.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- For a dairy-free option, omit the cheese and cream or substitute with dairy-free alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
