Chicken Enchilada Soup

Enjoy a cozy pot of this slow-cooker Chicken Enchilada Soup with enchiladas!
The dish serves as a flavor party with bowls. Shreds of tender meat, a variety of black beans, tomatoes, and corn All simmer in a rich and slightly hot soup.
What I enjoy about this particular recipe is its ease of preparation. In the morning, you just need to throw everything in the slow cooker before coming back to a tasty, filling dinner.
It is always topped with cheese, sour cream, and avocado. Mmm!

❤️ Why You'll Love It

For easy cooking, add all the ingredients to the slow cooker and let it do the rest. This recipe is great for hectic times or those wanting to unwind.

Warm and Comforting: Combining enchilada sauce, fire-roasted tomatoes, and spices makes the most satisfying and comforting soup.

A crowd-pleaser can be served to a large crowd and will always be a massive success due to its rich and delicious flavor.

🧾 Ingredients

• Skinless and Boneless Chicken Breasts' meat is soft and lean. They absorb the delicious flavors of the enchilada sauce and spice blend.
• Red Enchilada Sauce is a highlight of the evening. It has a bold, hot flavor and a bright red hue.
• Chicken Broth: The flavorful base provides water and richness to the soup.
• The Fiber-rich and slightly sweet Black Beans offer a hot and comforting taste.
• Corn Adds the sweetness of crisp freshness to the soup.
• The flavor of fire-roasted diced tomatoes is smokey and slightly charred, but they provide a deep, sweet taste.
• Green Chilis, mildly spicy and a little sweet, gives an explosion of taste.
• Poblano Pepper: Sweet, mild, and earthy. It adds a subtle flavor.
• Onion and Garlic: Two old-fashioned dishes add flavor to your base.
• Seasonings: A mixture of ground chili powder, salt, cumin, and black pepper provides warmth, richness, and even a little spice.
• The fresh Cilantro is bright and herbaceous; it adds a fresh, clean finish to the soup.
• Additional toppings: For a unique bowl, you can choose from chopped cheddar cheese, sour cream-chopped avocado, diced avocado, and tortilla strips.

🔪 Instructions

The recipe for this soup is easy; even kids can do it.

• Prepare the chicken. Place the chicken breasts in the middle of a six-quart slow cooker. Sprinkle with chili powder, cumin, salt, and pepper.
• Add the ingredients. Add the black beans, corn, and corn; enchilada diced tomatoes, poblano, green chiles, onion, garlic, and poblano pepper. Incorporate the chicken broth and stir until it is all combined.
• Slow simmer. Cover the pan and cook on the LOW setting for 6-8 hours or on the high setting for 3-4 hours until the chicken is cooked and easily shreds with a fork.
• Shred the chicken. Remove the chicken and cut it into shreds using two forks. Transfer the shredded chicken to the slow cooker.
• Finish the soup. Stir in the chopped Cilantro. Adjust the seasonings as required.
• Serve hot, and top with shredded cheese or avocado, sour cream, avocado, and tortilla strips, if preferred.

🥫 Storage

Use these suggestions to ensure your soup is in good condition to enjoy during the week.

To store: Place the cooled soup in a sealed airtight container and freeze for up to 4 days. Be sure to seal the container tight to preserve the freshness.

To freeze: Transfer the cooled soup to a container safe for freezing with a little room for expansion. Freeze for 3 to 6 months. Thaw overnight in the fridge prior to heating.

Reheat the soup: Warm the soup in a pot on moderate heat until it is hot, stirring frequently. You can also microwave portions in a microwave-safe bowl for a couple of minutes, mixing halfway through.

💭 Tips

The recipe is impossible to make a mistake with. However, here are some tricks to make it a hit!

• Clean and drain. Drain and rinse the beans to lower their sodium content and prevent them from becoming excessively salted.
• Taste and modify. Taste the soup and alter the seasonings if necessary before serving.
• Adjust the level of heat. Use mild, medium, or even hot enchilada sauce and green chiles based on the spice level you like best. You can also use cayenne pepper or diced jalapenos for additional flavor.
• It should be creamy. For a creamier soup, add the cream cheese block or an extra large cup of thick cream in the final 30 minutes of cooking. Mix until the cheese is melted and incorporated.
• Make it thicker. To achieve a thicker consistency, mix three tablespoons of cornstarch or masa harina in equally much water. Incorporate the slurry into the soup in the final 30 minutes and allow it to simmer until thick.
• Enhance the flavor of vegetables. Add other vegetables like carrots, zucchini, or spinach to boost nutrients. Mix in the tender vegetables for 30-60 minutes to ensure they don't become mushy.
• Make it your own. To let everyone personalize their bowls, provide different toppings, including cheese, shredded or sour cream, chopped avocado, and tortilla strips.
• Enjoy! For your own soup, experiment with different beans or an alternative protein. You can also transform it into a vegetarian dish by cutting out the chicken and instead using vegetable broth.

👩‍🍳 FAQs

What to serve with chicken enchilada soup?

To serve the chicken enchilada soup, Add each person's choice of shredded cheddar cheese, avocado slices, sour cream, and tortillas (I like ours broken into little pieces all over). To round out the meal, serve it with cornbread, a side salad, or rice.

How to make chicken enchilada soup?

Chicken Enchilada Soup combines onions and garlic in a skillet, with shredded chicken breasts and enchilada sauce mixed with soup broth made from corn or tomato black beans. Now, let simmer until the flavors come together, and serve hot!

How do you make chicken enchilada soup?

I make chicken enchilada soup by sautéing onions and garlic, then adding chicken, followed by enchilada sauce, broth, tomatoes (it is a household favorite, after all), beans (pinto or black work well), corn/other veggies of your choice (celery chopped finely works wonders here), and spices. Bring to a boil and simmer until well-mixed. Top with cheese if you like some brews alone, and bon appetit.

How to make chicken enchilada soup from Chili's?

To create chicken enchilada soup like the ones at Chili's, combine shredded chicken with water and canned broth thickened with masa harina (corn flour used in Mexican cooking). Then add tomato, onion, mild green chilies, and chili powder. Simmer until thick and fragrant, then serve hot.

How to make Chili's chicken enchilada soup?

Combine shredded chicken, enchilada sauce, broth, masa harina, tomatoes, onions, canned green chilies, and seasoning into a quick Chili-style Mexican Chicken Soup. Just simmer until super thick and creamy, then add cheese and tortilla strips.

📞 The Last Word

Warm up with a big bowl of slow-cooker chicken enchilada soup. This tasty soup boasts tender chunks of chicken, black beans, tomatoes, and corn in a warm, lightly spiced broth. This falls under the "toss it in a slow cooker before you go to work and enjoy nachos for dinner when you get home" easy.
Combine the chicken with spices, place it in a slow cooker, and top it off with the remaining ingredients (except for the lemon). Cook on low heat for 6-8 hours. Shred the chicken, add cilantro, and serve hot. You can also store the leftovers in the fridge or freezer and reheat them as needed. This recipe is great for a busy day and is guaranteed to be loved!

Feel free to watch this owesome video for specific steps!