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Crockpot Chicken Enchilada Soup

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 350
A hearty and flavorful soup perfect for cozy nights, combining tender chicken with spicy enchilada flavors in a slow cooker.

Ingredients

Protein

  • 1 1/4 pounds boneless, skinless chicken breasts (or thighs)
  • 1/2 teaspoon kosher salt (plus additional to taste)
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion (diced)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chili powder (increase to 1/2 teaspoon if you prefer more of a kick)
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 14.5-ounce can reduced sodium chicken broth or stock
  • 3 tablespoons cornmeal
  • 1 1/4 cups red enchilada sauce
  • 1 15-ounce can reduced sodium black beans (rinsed and drained)
  • 2 15-ounce cans fire-roasted tomatoes (in their juices)
  • 1 15-ounce can Mexican-style corn (drained or 1.5 cups fresh or frozen corn kernels)
  • 1 4-ounce can chopped green chiles (drained)
  • 1 teaspoon granulated sugar

For serving

  • tortilla chips (and/or nonfat plain Greek yogurt or sour cream, diced avocado, chopped cilantro, shredded cheese)

Instructions 

  • Place chicken in slow cooker, season with salt and pepper.
  • Cook onion in olive oil until translucent, then add cumin, chili powder, and garlic; cook 30 seconds.
  • Transfer onion mixture and chicken to slow cooker. Whisk broth and cornmeal, add to cooker.
  • Add enchilada sauce, beans, tomatoes, corn, and chiles. Cover and cook on LOW 2-3 hours until chicken reaches 165°F.
  • Shred chicken, stir in sugar, return to cooker, and rest 5 minutes. Adjust salt, serve with toppings.

Notes

Adjust salt and spice levels to taste. For a thicker soup, simmer uncovered for additional 10 minutes.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, soup