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Easy Crockpot Chicken Enchilada Soup: Best One-Pot Dinner

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A rich, creamy, and satisfying slow cooker chicken enchilada soup made with simple ingredients. Perfect for busy weeknights or entertaining, this one-pot meal delivers big flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 28 oz (794g) can red enchilada sauce
  • 4 cups (960ml) low-sodium chicken broth
  • 15 oz (425g) can black beans, drained and rinsed
  • 1 cup (150g) frozen or canned corn
  • 10 oz (284g) can diced tomatoes with green chiles (undrained)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional: 4 oz (113g) cream cheese, softened, or ½ cup (120ml) heavy cream
  • For serving: shredded cheddar or Monterey Jack cheese, sour cream, diced avocado, fresh cilantro, lime wedges, tortilla chips or strips

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Open all cans—enchilada sauce, chicken broth, black beans, corn, and diced tomatoes with green chiles. Drain and rinse the black beans; leave corn and tomatoes in their liquid.
  2. Layer the ingredients in the crockpot: Place chicken breasts in the bottom. Sprinkle diced onion and minced garlic over the chicken.
  3. Add liquids and canned goods: Pour enchilada sauce, chicken broth, black beans, corn, and diced tomatoes with green chiles over the chicken. Stir gently to combine.
  4. Season the soup: Add ground cumin, chili powder, dried oregano, salt, and black pepper. Stir again to distribute spices.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fork-tender.
  6. Shred the chicken: Using two forks, shred the chicken right in the pot (or remove to a cutting board, shred, and return). Stir shredded chicken back into the broth.
  7. Thicken the soup (optional): Use an immersion blender to pulse the soup 4-5 times to release starches and create body. If using cream cheese, cut into small cubes, stir in, and let melt for 10 minutes before serving.
  8. Taste and adjust: Adjust seasoning with more salt, lime juice, or cumin as needed.
  9. Serve with toppings: Ladle into bowls and let everyone customize with shredded cheese, sour cream, avocado, cilantro, lime wedges, and tortilla chips.

Notes

For a creamier texture without dairy, blend a cup of the soup with an immersion blender. The soup freezes well for up to 3 months. Prep ingredients the night before for an easy set-it-and-forget-it meal.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker enchilada soup, easy enchilada soup, one-pot dinner, chicken soup, Mexican soup

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