Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup is easy to prep in only 10 minutes with a deliciously spicy kick! This healthy recipe is gluten free, low calorie and a simple crock pot meal, perfect for cold winter days!
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons enchilada seasoning, click link for the recipe
- 4 cups chicken broth
- 20 ounces diced tomatoes with green chilies, 2 (10 ounce) cans
- ¼ cup sriracha, or other hot sauce
- 6 ounce can tomato paste
- 1 cup diced onion
- 15 ounce can corn
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can black beans, drained and rinsed
Optional Toppings
- Cheddar cheese, shredded
- Avocado, sliced
- Cilantro, chopped
- Tortilla Strips
Instructions
- Place the chicken breasts in a large slow cooker and rub the enchilada seasoning on the chicken.
- Add the chicken broth, diced tomatoes with green chilies, sriracha, tomato paste, diced onions, corn, drained and rinsed kidney beans, and drained and rinsed black beans to the slow cooker.
- Stir to combine, then cook on low for 8-10 hours or on high for 4-5 hours.
- Before serving, reach two forks in the slow cooker and shred the chicken directly in the soup, or remove the chicken from the soup, shred and return to the soup.
- Ladle the enchilada soup into bowls and serve topped with your favorite toppings.
Notes
- Refer to the blog post above for how to make this recipe in an Instant Pot or on the stove.
- To make this recipe mild in spice, omit the hot sauce. For added flavor, include an extra tablespoon of enchilada seasoning. This will keep the spice level mild, but will replace the missing flavor from the hot sauce.
- To make the soup creamy, add cream cheese. After removing the chicken from the slow cooker to shred, add 8 ounces of cubed cream cheese to the soup. Cover the soup, and let the cheese melt into the soup, while you shred the chicken. Add the chicken back to the slow cooker and stir to combine. Wait until the cheese has completely melted into the soup before serving.
- Leftover chicken enchilada soup will stay good in the fridge for up to 6 days stored in an airtight container.
- To reheat the soup, add it to a saucepan on the stove over medium-high heat and bring the soup to a simmer. Allow it to simmer for 5 minutes before serving.
- You can also reheat the soup in the microwave. Transfer the soup to a microwave-safe bowl and microwave it for 2-3 minutes, stirring halfway through the cooking time.
- Chicken enchilada soup can also be stored in the freezer. Let the soup cool completely, then transfer it to an airtight freezer-safe container. Store in the freezer for up to 3 months. Defrost for 24 hours in the refrigerator before reheating the soup in a slow cooker, on the stove or in the microwave.
Nutrition Facts
Serving 6servingCalories 329kcal (16%)Carbohydrates 45g (15%)Protein 28g (56%)Fat 4g (6%)Cholesterol 48mg (16%)Sodium 1946mg (81%)Potassium 1455mg (42%)Fiber 11g (44%)Sugar 8g (9%)Vitamin A 1165mg (23%)Vitamin C 40mg (48%)Calcium 114mg (11%)Iron 5.4mg (30%)
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