Crock Pot Chicken Enchilada Soup
User Reviews
4.9
Crock Pot Chicken Enchilada Soup
Description
The Crock Pot Chicken Enchilada Soup features a base of chicken broth combined with tomato sauce and chipotle chili in adobo, creating a mildly smoky and spicy broth. Sautéed onion and garlic add sweetness and aroma. The soup incorporates black beans, diced tomatoes, and corn for heartiness and textural contrast. Seasonings include cumin and dried oregano for warm earthiness. Chicken breasts cook slowly in this flavorful liquid until tender enough to shred easily, distributing protein throughout the soup.
Cheddar cheese, diced avocado, chopped scallions, and cilantro garnish each serving, enhancing creaminess, freshness, and brightness. Optional sour cream adds tang and smoothness. The soup’s depth comes from the combination of smoky chipotle, herbs, and the melding of vegetables and beans. Cooking in a crock pot or pressure cooker simplifies preparation and tenderizes the chicken.
This soup suits casual lunches or dinners during cooler weather, comfortably filling and balanced between protein, vegetables, and spices. Serving with crushed tortilla chips or a dollop of sour cream adds texture and richness. The recipe supports slow cooking and can be adjusted to spice preference by varying chipotle chili amounts.
Ingredients
- 2 tsp olive oil
- 3/4 cup cheddar cheese shredded, part skim
- 1/2 cup onion (chopped)
- 1/4 cup scallions chopped
- 3 cloves garlic (minced)
- 1/4 cup cilantro chopped
- 3 cups chicken broth less sodium
- 4 oz avocado 1 small Haas, diced
- 8 oz tomato sauce canned
- 6 tbsp sour cream optional, reduced fat
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup cilantro plus more for garnish, chopped
- 15 oz black beans rinsed and drained, canned
- 14.5 oz diced tomato petite, canned
- 2 cups corn frozen
- 1 tsp cumin
- 1/2 tsp oregano dried
- 2 chicken breasts 16 oz total, skinless
Instructions
- Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
- Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
- Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
- Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
- Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
- Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 333kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 65.5mg | 22% |
| Sodium | 812.5mg | 34% |
| Fiber | 9.5g | 38% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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