Slow Cooker Chicken Enchilada Soup
User Reviews
5
21 reviews
Excellent
Slow Cooker Chicken Enchilada Soup
Report
Slow Cooker Chicken Enchilada Soup offers tender shredded chicken in a spicy tomato and chipotle broth with black beans and corn. Simmered slowly with chilies, adobo sauce, and spices, it develops a rich, smoky flavor. The soup is topped with cheese, avocado, cilantro, and tortilla strips for added texture and creaminess.
Description
This soup combines sautéed onion and garlic with a base of chipotle peppers, adobo sauce, tomato sauce, and fire-roasted diced tomatoes. Dried spices including oregano, chili powder, and cumin create a layered chili flavor profile. Black beans and corn add heartiness, while boneless chicken breasts provide lean protein that becomes tender after slow cooking. The soup is cooked in a slow cooker or on the stovetop until the chicken is thoroughly cooked and easily shredded, then lime juice is stirred in to brighten the flavors. It is served with toppings such as shredded cheese, fresh cilantro, sliced avocado, green onions, and tortilla chips for varied texture and taste. The recipe notes suggest it stores well refrigerated for up to 5 days or can be frozen for longer storage. A vegan version can be made by substituting vegetable broth and beans for chicken.
Share:
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 2 chipotle peppers diced (from canned chipotle peppers in adobo sauce)
- 1 Tablespoon adobo sauce from can
- 1 oz can tomato sauce
- 1 .5 oz can diced tomatoes no salt added, fire roasted
- 1 teaspoon oregano dried
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- ½ teaspoon salt plus more to taste, sea salt
- ½ teaspoon pepper plus more to taste, fresh
- 4 cups chicken broth low sodium
- 1 oz can black beans rinsed and drained
- 1 ½ cups corn frozen or 15 oz canned, drained
- 1.5 lbs chicken breast boneless, skinless
- ¼ cup cilantro plus more for topping, chopped
- 1 Tablespoon lime juice
- cheese green onions and fresh cilantro, jalapeños, plain Greek yogurt or sour cream, sliced avocado and tortilla strips/chips, shredded Mexican or cheddar, for topping
Instructions
Slow Cooker
- Add all your ingredients to your slow cooker, except for the lime juice and cook on high for 3-4 hours or low for 7-8 hours until chicken is cooked through and easily falls apart.
- Remove the chicken from the slow cooker, allow to cool slightly and then use two forks to shred.
- Return chicken to slow cooker. Stir in lime juice. Taste and season with additional salt and pepper if needed.
- Serve in bowls and top with shredded cheese, cilantro, avocado and tortilla chips or desired toppings.
Stove Top
- In a Dutch oven or deep pot, heat oil over medium high. Sauté onion and garlic, until fragrant and the onion is translucent, about 4-5 minutes.
- Add chipotle peppers, adobo sauce, tomato sauce, diced tomatoes, dried oregano, chili powder, cumin, salt, pepper, chicken broth, black beans, corn and chicken breasts. Bring to a boil then reduce heat to a low, cover and simmer for about 20 minutes or until chicken is tender and cooked through.
- Remove the chicken from the pot, allow to cool slightly and then use two forks to shred. Add shredded chicken, cilantro and lime juice and simmer for a few minutes until chicken is heated through. Taste and season with additional salt and pepper if needed.
- Serve in bowls and top with shredded cheese, cilantro, avocado and tortilla chips or desired toppings.
Instant Pot
- Add olive oil to Instant Pot and put on sauté setting. Add onion and garlic and sauté for about 5 minutes, until fragrant.
- Add remaining ingredients (besides lime juice and toppings). Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
- Press cancel on the pressure cooker and set to high pressure for 15 minutes.
- Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open to manually release the pressure. (I use tongs for this). Once the steam is released, remove the lid and use a fork or meat masher to shred the chicken. The chicken should be cooked through and will just fall apart.
- Stir in lime juice and fresh cilantro. Taste and season with additional salt and pepper if needed.
- Serve in bowls and top with shredded cheese, cilantro, avocado and tortilla chips or desired toppings.
Notes
- Store cooled soup in airtight containers in the refrigerator for up to 5 days.
- For longer storage, freeze soup in freezer-safe containers for up to 3 months.
- A vegan version can be made by using vegetable broth and substituting the chicken with rinsed and drained chickpeas or white beans.
Nutrition Information
Show Details
Serving
1/6
Calories
441kcal
(22%)
Carbohydrates
63g
(21%)
Protein
35g
(70%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
53mg
(18%)
Sodium
720mg
(30%)
Potassium
1185mg
(25%)
Fiber
14g
(56%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1/6 | |
| Calories | 441kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 35g | 70% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 720mg | 30% |
| Potassium | 1185mg | 25% |
| Fiber | 14g | 56% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
Other Recipes
You'll Also Love
