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Enchilada Soup Recipe Crock Pot

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Crockpot White Chicken Enchilada Soup Easy Chicken Recipes
Crockpot White Chicken Enchilada Soup Easy Chicken Recipes from easychickenrecipes.com

Description

This enchilada soup recipe crock pot is perfect for those who love Mexican food. It is a hearty and flavorful soup that is easy to make, and it is perfect for a cold day. This soup is made with chicken, beans, corn, and spices, and it is topped with cheese, avocado, and sour cream. It is a complete meal on its own, and it is sure to satisfy your hunger.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to chop the onions, garlic, and bell pepper, and shred the chicken. You will also need to drain and rinse the beans and corn.

Cook Time

The cook time for this recipe is about 6-8 hours on low heat in the crock pot. This allows the flavors to meld together and the chicken to become tender.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can enchilada sauce
  • 1 can diced tomatoes with green chilies
  • 2 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1/2 cup sour cream

Equipment

  • Crock pot
  • Cutting board
  • Knife
  • Can opener
  • Measuring cups and spoons

Method

  1. Place the cooked and shredded chicken, black beans, corn, onion, bell pepper, and garlic in the crock pot.
  2. Add the enchilada sauce, diced tomatoes with green chilies, chicken broth, chili powder, cumin, oregano, salt, and black pepper to the crock pot.
  3. Stir everything together until well combined.
  4. Cover the crock pot and cook on low heat for 6-8 hours.
  5. When the soup is ready, ladle it into bowls and top with shredded cheddar cheese, diced avocado, and a dollop of sour cream.
  6. Serve hot and enjoy!

Notes

This soup can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, simply microwave or heat on the stove until heated through.

Nutrition Info

This recipe makes 6 servings. Each serving has approximately:
  • Calories: 360
  • Total fat: 17g
  • Saturated fat: 8g
  • Cholesterol: 85mg
  • Sodium: 1300mg
  • Total Carbohydrate: 26g
  • Dietary fiber: 7g
  • Sugars: 7g
  • Protein: 27g

Recipes FAQ

Can I use a different type of meat?

Yes, you can use ground beef, turkey, or pork instead of chicken. Simply brown the meat before adding it to the crock pot.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh diced tomatoes instead of canned. Use about 2-3 medium tomatoes, chopped.

Can I make this soup on the stove?

Yes, you can make this soup on the stove. Simply cook the ingredients in a large pot over medium heat for about 30 minutes, or until the chicken is cooked and the vegetables are tender.

Recipe Tips

  • If you want a spicier soup, add more chili powder or diced jalapenos.
  • If you prefer a smoother soup, use an immersion blender to puree some of the ingredients before serving.
  • Top the soup with crushed tortilla chips for an added crunch.
  • Use low-sodium chicken broth and canned goods to reduce the sodium content of the soup.

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