Here’s a delightful Mexican favorite ready to warm up your cold winter season. This flavorful Chicken Enchilada Soup is one of the easiest soup recipes you can make for the whole family! No fuss, no hassles, as long as you’ve got a trustworthy crockpot machine to do the works for you.
The Crock pot Chicken Enchilada Soup can make every family meal as interesting as this wonderful soup is fully loaded with vegetables, healthy beans, and spices to go along with your choice of Mexican fixins. It’s no wonder that this has become one of my go-tos for the perfect meal for any busy weeknight!
Here’s the catch, my easy soup recipe only requires 15 minutes of prep time and leave everything else to the crockpot. So join me and discover how to make this chicken enchilada soup perfectly cooked in a crock pot in an effortless manner.
My Ultimate Solution for Hectic Days
You know those weeks where you just start behind? These past few weeks have been like that for me, trying to catch up with tons of work almost every day. I’m living in a constant state of “behind-ness” and let me tell you; it’s not fun at all!
When I get into this pickle, I find that making soups in the crockpot is the best thing to do. This chicken enchilada soup is easy to make, and I can create a ton of leftovers which allow me to plan at least two or three more meals ahead.
And, another bonus, this crockpot chicken enchilada soup can easily be added into your menu plan for this week. The ingredients literally cook themselves, making this awesome soup recipe an easy dump-and-go kind of crockpot meal. I just put all the ingredients together into my slow cooker and watch them melt until mixed thoroughly – delicious!
There’s nothing much better than coming home to a Mexican soup cooked in a crockpot, and this enchilada soup serves as a perfect example.
This is a unique combination of black beans, frozen corn, enchilada sauce, spices, tomatoes, and whole chicken breast cooked together for a completely loaded meal. Similar to chicken tortilla soup and rice soup, chicken breast is slowly cooked to perfection and then shredded before serving.
How to Make this Fully Loaded Chicken Enchilada Soup
This fabulous soup recipe calls for tender, whole chicken breast, and lots of exciting ingredients. As the chicken meat gets done, it becomes flavorful, tender and yummy! But don’t forget to have it shredded into small pieces with the use of forks before you serve the soup.
First, you need to gather all the ingredients and necessary utensils like your crockpot, can opener, and stirring spoon. Of course, for my recipe, I only use my favorite Ninja three-in-one crockpot, my very favorite slow cooking companion.
With this special appliance, there’s no need to use a skillet as I can brown the chicken breast here before tossing everything else to the slow cooker. I think that browning the chicken breast can squeeze out the natural flavors of the meat, thus enhancing the overall flavor of the soup when it’s done. Well, you don’t need to have a Ninja 3-in-1 crock pot for this recipe, but let me inform you that life is easier when you have one because it allows you to do your browning and slow cooking all in one machine. This recipe version calls for the use of slow cooker, but you can make this soup using a standard stove pot, the same way when I prepare my chicken tortilla soup or French onion soup.
This crock pot chicken enchilada soup recipe is definitely delicious! You can entirely make this soup using a slow cooker, which makes it an easy DIY dinner option for busy moms out there!
Boneless Chicken Breast
1 T vegetable oil
Salt & pepper to taste
1/2 medium onion chopped
2 cloves garlic minced
1 T chili powder
1 T ground cumin
1/4 cup fresh cilantro leaves and then chopped
1 28 ounce can diced tomatoes, undrained
2 10 ounce cans enchilada sauce
1 14.5 ounce can low sodium chicken broth
1 can black beans undrained
1 10 ounce package frozen corn, thawed
Directions for Making Crockpot Chicken Enchilada Soup:
- Season your chicken with salt and pepper and put in the hot skillet (or your Ninja 3-in-1 Crockpot) on medium heat. Brown chicken breast on both sides, about 3 minutes on each side.
- Add all other ingredients into the crockpot (including chicken), cover, and turn on high for two hours.
- Remove chicken and shred the meat with fork or hand mixer.
- Add chicken back to the crockpot, season with salt & pepper to taste, and enjoy!
Boneless chicken thigh can be an excellent substitute for chicken breast.
Serve your enchilada soup with your preferred toppings such as:
- Chopped cilantro
- Chopped olives
- Diced avocado
- Grated parmesan cheese
- Hot sauce, black pepper, jalapeno, and chili flakes
- Tortilla strips or crushed tortilla chips
- Bread rolls
- warmed tortillas (corn or flour)
Opt to use a spicy enchilada sauce if you want the soup spicier or use the hot and spicy variation of canned tomatoes instead of the regular one. Add some red or green bell peppers for additional taste.
The crockpot chicken enchilada soup has all the ingredients that you can easily prepare in the shortest amount of time possible. Not only that, this hearty recipe is a sure hit among my kids who want no less than the best tasting crockpot meals every day!
Chicken Enchilada Soup
- 1 pound boneless chicken breasts
- 1 T vegetable oil
- salt & pepper to taste
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 T chili powder
- 1 T ground cumin
- 1/4 cup fresh cilantro leaves and then chopped
- 28 ounce can diced tomatoes undrained
- 20 ounce enchilada sauce
- 1 14.5 ounce can low sodium chicken broth
- 1 can black beans undrained
- 10 ounce package frozen corn thawed
- Season your chicken with salt and pepper and put in the hot skillet (or your Ninja 3-in-1 Crockpoon medium heat. Brown chicken breast on both sides, about 3 minutes on each side.
- Add all other ingredients into the crockpot (including chicken), cover and turn on high for two hours.
- Remove chicken and shred with forks or with a hand mixer.
- Add chicken back to the crockpot, season with salt & pepper to taste and enjoy!
- ** Top with sour cream, tortilla strips or crushed tortilla chips.