Description
This Crockpot Chicken Enchilada Soup is a comforting, flavorful, and easy-to-make slow cooker meal with tender chicken, fire-roasted tomatoes, black beans, corn, and creamy cheese. Topped with sour cream, fresh cilantro, lime, and crunchy tortilla chips, it is perfect for cozy dinners or meal prep.
Ingredients
1 yellow onion, finely chopped
2 lb. boneless, skinless chicken breasts, cut into thirds
1 (28-oz.) can fire-roasted diced tomatoes
1 (19-oz.) can Siete Red Enchilada Sauce
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can corn, drained and rinsed
2 1/2 cups low-sodium chicken broth
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/3 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
1/4 cup heavy cream
Kosher salt, optional
Sour cream, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Crushed tortilla chips, for serving
Instructions
1. In a slow cooker, combine chopped onion, chicken, fire-roasted diced tomatoes, Siete Red Enchilada Sauce, black beans, corn, chicken broth, chili powder, cumin, and garlic powder. Cook on High for 3 hours until the chicken reaches 165°F.
2. Transfer the chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker, then stir in shredded cheese and heavy cream. Cook on Low for 5 minutes until cheese is melted. Season with salt if needed.
3. Divide soup among bowls. Top each serving with sour cream, fresh cilantro, a squeeze of lime, crushed tortilla chips, and extra shredded cheese as desired.
Notes
For extra flavor, sauté the onions in olive oil for 5 minutes before adding them to the slow cooker.
Optional: Add a pinch of cayenne pepper or a few drops of Texas Pete® Original Hot Sauce for more heat.
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheat gently on the stovetop or microwave, adding a splash of chicken broth to maintain creamy consistency.
- Prep Time: 15 mins
- Cook Time: 3 hrs 5 mins
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired