Crockpot Chicken Enchilada Soup
User Reviews
0
0 reviews
Unrated
Crockpot Chicken Enchilada Soup
Report
This easy crockpot chicken enchilada soup recipe is rich and smoky with fast prep. Load it up with cheese and all of your favorite toppings!
Share:
Ingredients
- 1 ¼ pounds boneless, skinless chicken breasts (or thighs)
- ½ teaspoon kosher salt plus additional to taste
- 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 (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 ¼ cups Red Enchilada Sauce homemade or store-bought (about 10 ounces)
- 1 (15-ounce) can reduced sodium black beans rinsed and drained
- 2 (15-ounce) can fire-roasted tomatoes in their juices
- 1 (15-ounce) can Mexican-style corn drained or 1 1/2 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
Add to Shopping List
Instructions
- Place the chicken in the bottom of a 6-quart or large slow cooker. Sprinkle with salt and pepper.
- In a large skillet, heat the olive oil over medium. Add the onion and cook until softened and beginning to turn translucent, about 5 minutes.
- Stir in the cumin, chipotle chile powder, and garlic. Let cook until fragrant, about 30 seconds, then transfer to the slow cooker with the chicken.
- In a mixing bowl or large liquid measure cup, whisk together the chicken broth and the cornmeal. Add to the slow cooker. The cornmeal will likely sink to the bottom of the bowl—simply scrape it out and into the slow cooker.
- To the slow cooker, add the enchilada sauce, beans, diced tomatoes, corn, and green chiles. Stir (don't disturb the chicken—just do your best to combine the ingredients around it), then cover the slow cooker. Cook on LOW for 2 to 3 hours, until the chicken is fully cooked through and registers 165°F on an instant-read thermometer.
- Remove the chicken to a cutting board and shred using two forks. (See notes section below for tips on thickening the soup, if desired.)
- Stir in the sugar, then return the chicken to the slow cooker and stir to combine. Cover and let rest 5 minutes. Taste and add additional salt as desired (some enchilada sauces may be saltier than others). Enjoy hot, with toppings of choice.
Notes
- FOR A THICKER SOUP: After removing the chicken, transfer 2 big ladlefuls (about 2 cups) of the soup to a blender are puree until smooth (or use an immersion blender to puree it slightly). Stir the blended soup back into the slow cooker. This added step makes the soup richer with a more complex flavor.
- FOR A THICKER SOUP: After removing the chicken, transfer 2 big ladlefuls (about 2 cups) of the soup to a blender are puree until smooth (or use an immersion blender to puree it slightly). Stir the blended soup back into the slow cooker. This added step makes the soup richer with a more complex flavor.
- TO STORE: Leftover crockpot chicken enchilada soup may be stored in the fridge for up to 5 days in a covered container.
- TO REHEAT: Soup may be warmed on the stovetop or in the microwave until steaming.
- TO FREEZE: Crockpot chicken enchilada soup may be kept frozen in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
Nutrition Information
Show Details
Serving
1(of 6) without toppings
Calories
364kcal
(18%)
Carbohydrates
43g
(14%)
Protein
30g
(60%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
60mg
(20%)
Potassium
808mg
(23%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
1020IU
(20%)
Vitamin C
14mg
(16%)
Calcium
89mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings (about 8 cups)
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1(of 6) without toppings | |
| Calories | 364kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Potassium | 808mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 14mg | 16% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
