Description
This Chicken Enchilada Soup is a hearty and flavorful dish that’s perfect for busy weeknights. Tender chicken, black beans, corn, and a medley of spices simmer in a rich and zesty enchilada sauce. This easy slow cooker recipe is a crowd-pleaser and can be topped with your favorite Mexican-inspired garnishes.
Ingredients
Units
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup chicken broth (add an extra cup if you prefer a thinner soup)
- 1 (10-ounce) can red enchilada sauce (or El Pato sauce)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (10-ounce) can Rotel tomatoes and green chilies, undrained
- 1 cup corn (frozen or canned, drained)
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 teaspoon cumin, more to taste
- 1/2 teaspoon garlic powder, more to taste
- 1/2 teaspoon Kosher salt, more to taste
- Ground black pepper, to taste
- 4–8 ounces cream cheese, at room temperature (or 1 can cream of chicken soup)
- 1/2 cup shredded cheddar cheese, plus more for topping
For Serving:
- Tortilla strips
- Tortilla chips
- Shredded cheese
- Sour cream
- Cilantro
Instructions
- Slow Cooker Method: Place chicken breasts in the bottom of a 5-quart slow cooker. Pour in chicken broth and enchilada sauce. Add black beans, Rotel tomatoes, corn, onion, bell pepper, cumin, garlic powder, salt, and pepper. Cover and cook on high for 3-4 hours, or on low for 5-7 hours.
- Shred and Thicken: Remove chicken and shred or chop. Stir in cream cheese (or cream of chicken soup) and ½ cup cheddar cheese. Return chicken to the slow cooker and cook on low for 30 minutes.
- Serve: Ladle into bowls and top with tortilla strips, tortilla chips, extra cheese, sour cream, and cilantro as desired.
Notes
- Stovetop Method: Sauté onion and bell pepper in olive oil. Add all other ingredients except chicken and cheese. Simmer until vegetables are tender. Add shredded chicken (rotisserie works well) and cheese; cook until melted.
- Thicken Soup: Use less broth and/or add extra cream cheese for a thicker consistency.
- Cream of Chicken Soup: Substitute cream cheese with 1 can of cream of chicken soup if preferred.
- Spice: Add cayenne pepper or chili powder for extra heat.
- Storage: Store without toppings in an airtight container in the refrigerator for up to 5 days, or freeze for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
