Experience the ultimate comfort in a bowl with this incredibly flavorful and easy-to-make Slow Cooker Chicken Enchilada Soup. This Tex-Mex inspired masterpiece is perfect for chilly evenings, game days, or any time you crave a hearty and satisfying meal with minimal effort. Let your slow cooker do all the heavy lifting as it transforms simple ingredients into a rich, spicy, and deeply comforting soup that will warm you from the inside out.
There’s nothing quite like a steaming bowl of soup to banish the winter blues, and this Slow Cooker Chicken Enchilada Soup delivers on every front. Bursting with the vibrant flavors of Mexico and a touch of customizable heat, each spoonful is a delicious journey for your taste buds. Imagine tender shredded chicken, sweet corn, hearty black beans, and diced tomatoes swimming in a perfectly seasoned broth, all infused with the signature taste of enchiladas. It’s a culinary hug that’s as convenient as it is delicious, ideal for busy weeknights or when entertaining, as your slow cooker keeps it perfectly warm until you’re ready to serve.
Why This Slow Cooker Chicken Enchilada Soup is a Must-Try
This isn’t just another soup; it’s a culinary experience designed for maximum flavor and minimal fuss. Here’s why this recipe deserves a permanent spot in your rotation:
- Unmatched Comfort on Cold Days: There’s a unique power in a warm, spicy soup, especially when the weather outside is frightful. This Chicken Enchilada Soup offers a deep, soul-satisfying warmth that penetrates beyond the surface, providing a cozy embrace from your chilly toes right through to your bones. It’s the perfect antidote to a cold winter’s day, offering both physical and emotional comfort.
- Flavorful Heat, Perfectly Balanced: While jalapenos and cayenne pepper provide a delightful kick, the soup’s appeal extends far beyond its spiciness. The carefully selected blend of spices, savory chicken, sweet corn, and robust beans creates a harmonious flavor profile that is both complex and incredibly satisfying. The heat level is easily adjustable, allowing you to tailor it precisely to your palate – whether you prefer a gentle warmth or a fiery blaze.
- Effortless Slow Cooker Preparation: The true beauty of this enchilada soup lies in its simplicity. Made almost entirely in a slow cooker, it requires very little active cooking time. Most of the ingredients are simply “dump and go,” allowing you to assemble the dish in minutes and then let your slow cooker work its magic. This hands-off approach makes it an ideal choice for busy weekdays, allowing you to come home to a delicious, hot meal ready to be served.
- Homemade Enchilada Sauce for Authentic Flavor: A simple, homemade enchilada sauce is the secret weapon behind this soup’s authentic taste. While it requires a quick prep, it infuses the soup with an unparalleled depth of flavor that canned sauces simply can’t replicate. The best part? You can easily prepare this sauce a day or two in advance and store it in the fridge, making your soup day even more convenient.
- Versatile and Customizable: This soup is incredibly forgiving and adaptable. Whether you want to add more vegetables, change up the protein, or experiment with different toppings, the base recipe provides a fantastic canvas for your culinary creativity. It’s a dish that truly caters to diverse tastes and dietary preferences.
If you’re looking for another fantastic Tex-Mex meal, consider trying this Crockpot Chicken Enchilada Casserole from Create Kids Club – it’s another delicious way to enjoy those beloved flavors!
Expert Tips for the Best Slow Cooker Chicken Enchilada Soup
Achieving the perfect bowl of chicken enchilada soup is easy with these helpful tips and tricks:
- Adjusting the Spice Level: If you or your family are sensitive to heat, don’t shy away from this recipe! The spiciness from jalapeno peppers can be significantly toned down by removing the white ribs and seeds before mincing. These parts contain most of the capsaicin, the compound responsible for the heat. Additionally, reduce the amount of cayenne pepper or omit it entirely if you prefer a milder flavor. For those who love heat, feel free to leave the ribs and seeds in, or add an extra pinch of cayenne.
- Choosing and Preparing Your Chicken: For ultimate convenience and flavor, a pre-cooked rotisserie chicken is your best friend. Simply shred the meat and add it to the slow cooker. Alternatively, you can simmer boneless, skinless chicken breasts or thighs directly in the broth called for in the recipe. This method not only cooks the chicken to tender perfection but also infuses the broth with even more rich chicken flavor. Once cooked, remove the chicken, shred it, and return it to the soup. Make sure to strain the broth to remove any impurities before adding it back to the slow cooker.
- The Art of Garnishing: Garnishes are not just for aesthetics; they add crucial layers of texture and flavor to your soup. When serving guests, remember to reserve some key ingredients for individual bowl garnishes. Classic choices include a generous sprinkle of shredded cheddar or Monterey Jack cheese, a dollop of cool sour cream or Greek yogurt (which also helps balance any heat), a handful of crispy tortilla chips, fresh cilantro, and even a few extra slices of fresh jalapeno.
- Corn Selection Matters: For the best texture and flavor, fresh or frozen corn works wonderfully in this recipe. Fresh corn, when in season, offers a sweet pop that’s hard to beat. Frozen corn is an excellent year-round alternative that maintains its flavor and texture well. While canned corn can be used in a pinch, it often lacks the crispness of fresh or frozen varieties, so use it only if you’re a fan of its softer texture. Always drain and rinse canned corn thoroughly.
- Perfect Pairings: This hearty soup is delicious on its own, but it truly shines when served alongside complementary dishes. Consider pairing it with soft shell tacos, cheesy enchiladas, a side of freshly made guacamole and tortilla chips, or cheesy chipotle chicken quesadillas. The fresh and vibrant flavors of these sides perfectly complement the rich, spicy soup.
- Make Ahead and Freezing: This soup is excellent for meal prep. You can make the enchilada sauce a few days in advance. The finished soup itself stores beautifully in the refrigerator for up to 3-4 days. For longer storage, this soup freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Key Ingredients for Your Chicken Enchilada Soup
Each ingredient plays a vital role in building the robust flavor profile of this comforting soup:
- Kitchen Staples: You’ll start with essential pantry items like high-quality olive oil for sautéing, a medium yellow or white onion for a foundational savory base, fresh garlic cloves for aromatic depth, and a pinch of salt, pepper, and sugar to balance and enhance all the flavors.
- Jalapeno: This pepper brings a fresh, bright heat. Remember to remove the ribs and seeds if you prefer a milder soup; otherwise, leave some in for an extra kick.
- Signature Seasonings: The classic Tex-Mex flavors come alive with ground cumin, chili powder, and an optional touch of cayenne pepper for extra warmth. These spices are non-negotiable for an authentic taste.
- Tomato Power: A combination of a can of whole tomatoes (drained and chopped for texture) and a can of tomato sauce provides the rich, tangy, and slightly sweet base of the soup, essential for that enchilada flavor.
- Chicken Stock or Broth: This forms the liquid base of your soup. A good quality chicken stock or broth, like Pacific brand, makes a noticeable difference in the overall flavor. Opt for low-sodium if you’re watching your salt intake.
- Frozen Corn: Sweet and tender, frozen corn adds a lovely burst of color and a hint of sweetness. If fresh corn is in season, it’s an absolute game-changer!
- Black Beans: A can of black beans adds heartiness, protein, and a creamy texture. Always remember to drain and rinse them thoroughly before adding to the soup to remove excess sodium and improve digestibility.
- Chicken Breasts: The star protein! You can cook and shred bone-in or boneless chicken breasts for deeper flavor, or take a convenient shortcut with pre-cooked rotisserie chicken.
- Garnishes Galore: Elevate your soup with a variety of toppings. Grated cheddar cheese (sharp or mild), a dollop of cooling sour cream, crunchy tortilla chips, fresh cilantro, vibrant jalapeno slices, and finely chopped onion are all fantastic options that add texture, flavor, and visual appeal.
Complementary Dishes to Serve with Your Enchilada Soup
To complete your Tex-Mex feast, consider serving your Slow Cooker Chicken Enchilada Soup with one or more of these delicious side dishes:
- Mexican Black Beans from Oh, Sweet Basil: These flavorful beans add extra protein and fiber, perfectly complementing the soup’s robust taste.
- Herb Garlic Bread: A crusty piece of garlic bread is perfect for soaking up every last drop of the rich broth.
- Black Bean Salad: A light and refreshing salad with corn and black beans offers a wonderful contrast to the warm, hearty soup.
- Hearts of Palm, Artichokes, Avocado Salad: For a more gourmet touch, this vibrant salad brings fresh, tangy flavors that brighten the meal.
- Grilled Corn with Basil Butter: Sweet grilled corn adds a smoky flavor and a delightful texture, especially when paired with aromatic basil butter.
- Cornbread Muffins: The slightly sweet and crumbly texture of cornbread muffins makes them an ideal companion for any Tex-Mex soup.
Remember to save this incredible slow cooker soup recipe for when the next cold front sweeps in – you absolutely won’t be disappointed! What’s your go-to wintertime comfort soup?
Frequently Asked Questions About Chicken Enchilada Soup
Making a delicious soup in a slow cooker typically involves a few simple steps. First, for optimal flavor development, you’ll want to sauté the aromatic vegetables like onions, garlic, and peppers in a skillet before adding them to the slow cooker. This crucial step softens them and concentrates their inherent flavors, adding depth to your soup. After sautéing and seasoning, incorporate the tomato products and bring them to a gentle simmer to meld the flavors. The chicken needs to be cooked and shredded separately – using leftover grilled chicken or a convenient rotisserie chicken significantly simplifies this step. Finally, combine all the prepared ingredients (except for the fresh garnishes) into your slow cooker, cover, and let it slowly cook to perfection on low heat for several hours. This method ensures all the flavors have ample time to develop and meld beautifully.
While this enchilada soup is wonderfully delicious on its own, adding toppings elevates it to an even more exciting culinary experience. Shredded cheese is practically a requirement for a rich, melty finish. If you’ve opted for a spicier version of the soup, a dollop of cool sour cream or Greek yogurt is absolutely essential to temper the heat and add a creamy contrast. Other fantastic options include fresh cilantro for a burst of herbaceous freshness, crunchy tortilla chips or fried tortilla strips for texture, finely diced red or white onion for a sharp bite, and extra slices of fresh or pickled jalapenos for an additional flavor kick. Feel free to get creative with your favorite Tex-Mex toppings!
For a classic and satisfying flavor, shredded cheddar cheese – whether sharp or mild, white or yellow – works exceptionally well in chicken enchilada soup. Its familiar flavor and excellent melting properties make it a top choice. Other delicious alternatives include Monterey Jack, known for its smooth melt, or Pepper Jack if you’re looking to add another layer of spicy heat to your bowl. A blend of Mexican cheeses is also a fantastic option, offering a balanced flavor profile and superb creaminess.
Absolutely! Without an excessive amount of rich toppings, enchilada soup can be a remarkably healthy and nutritious meal. It’s packed with wholesome ingredients like nutrient-dense tomatoes, fiber-rich black beans, and lean protein from the chicken, making it a well-rounded dish. The calories and fat content will, however, increase significantly if you load your bowl with generous amounts of high-calorie toppings such as copious shredded cheese, large dollops of full-fat sour cream, and an abundance of fried tortilla chips. To keep it on the lighter side, opt for modest portions of toppings or choose healthier alternatives like Greek yogurt and baked tortilla strips.
Yes, this recipe is easily adaptable for a vegetarian diet! Simply omit the chicken and replace the chicken stock with vegetable broth. To maintain the heartiness, you can add extra black beans, corn, bell peppers, or even some diced zucchini. You could also incorporate a plant-based protein like crumbled tofu or tempeh, seasoned with similar Tex-Mex spices, for added texture and substance.
Leftover Slow Cooker Chicken Enchilada Soup stores wonderfully! Allow the soup to cool completely before transferring it to airtight containers. It will keep fresh in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating gently on the stovetop over medium-low heat or in the microwave until warmed through.
You May Also Enjoy These Hearty Recipes
- Crock Pot Mexican Casserole from Well Plated: Another easy and delicious slow cooker meal with Mexican flavors.
- Red Chicken Pozole from Muy Bueno Blog: A traditional and comforting Mexican stew perfect for a crowd.
- Hearty Vegetable Beef Soup: A classic, wholesome soup packed with vegetables and tender beef.
- Sheet Pan Chicken with Roasted Fall Vegetables: A simple, flavorful meal with minimal cleanup.
- Spicy Chicken Jambalaya Soup: A warming and aromatic soup inspired by Louisiana flavors.
- Comforting Spaghetti Pie: A unique and delicious twist on classic spaghetti.
- Spicy Penne with Tomatoes and Havarti: A quick and flavorful pasta dish with a kick.
- Discover more of our Best Soups and Stews Recipes for all seasons.
- Explore other fantastic Entree Recipes for your next family meal.
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Slow Cooker Chicken Enchilada Soup
20 minutes
6 hours
6 hours 20 minutes
6 servings
A hearty, spicy Tex-Mex chicken soup made effortlessly in a slow cooker. This recipe, adapted from The Kitchn, brings robust flavors and comforting warmth to your table with minimal effort.
Ingredients
For the Enchilada Base:
- 2-3 tablespoons olive oil
- 1 medium onion, chopped
- 1 large jalapeño, seeds removed and minced (adjust to your preferred heat)
- 3 cloves of garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 1 (15-ounce) can of whole tomatoes, drained and chopped
- 1 (15-ounce) can tomato sauce
- 2 cups chicken stock (low sodium preferred)
For the Soup:
- 2 cups frozen corn (fresh corn when in season for best flavor)
- 1 (15-ounce) can black beans, drained and rinsed
- 2 to 3 pounds cooked chicken (shredded bone-in chicken breasts, or rotisserie chicken for a quick shortcut)
- Salt and freshly ground black pepper, to taste
- Cayenne pepper, optional (for an extra kick)
To Garnish:
- Grated cheddar cheese (or Monterey Jack)
- Sour cream (or Greek yogurt)
- Tortilla chips (crushed or whole)
- Fresh cilantro, chopped
- Fresh jalapeño slices
- Diced red onion
Instructions
- Heat a few tablespoons of olive oil in a large Dutch oven or skillet over medium heat.
- Add the chopped onions and minced jalapeño. Cook until they soften, about 5-7 minutes. Stir in the minced garlic, chili powder, ground cumin, and sugar, and cook for another minute until fragrant.
- Add the drained and chopped whole tomatoes, tomato sauce, and chicken stock to the skillet. Season with salt and pepper to taste.
- Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes. Then, carefully transfer this rich sauce base to the bowl of a 5-quart (or larger) slow cooker.
- To the slow cooker, add the frozen corn, drained and rinsed black beans, and the cooked and shredded chicken. Stir gently to combine all ingredients. Cover the slow cooker and set it to cook on low for 6 to 7 hours, or on high for 4 hours, until the flavors are fully developed and the soup is heated through.
- Before serving, give the soup a taste test. Adjust the seasoning with additional salt, pepper, and cayenne pepper (if using) as needed to suit your preference.
- Ladle the hot soup into bowls. Serve immediately with your desired garnishes: grated cheddar cheese, a dollop of sour cream, crispy tortilla chips, and fresh cilantro. Enjoy!
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving (Estimated):
Calories: 620Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 201mgSodium: 545mgCarbohydrates: 32gFiber: 6gSugar: 8gProtein: 79g
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