This tasty Chicken Enchilada Soup recipe is super simple to make in a slow cooker. You just need 20 minutes to prep it. It’s great for a busy morning on a weekday!
For a meal that combines the bold flavors of enchiladas with the comforting warmth of soup, Chicken Enchilada Soup is an excellent choice. This dish features a creamy, rich orange-colored broth, likely tomato or pepper-based, filled with tender pieces of chicken. Garnished with shredded cheese, diced green onions, and bits of bacon, it’s a visually appealing and delicious meal.
A Symphony of Flavors
The creamy broth is the star of this dish, providing a perfect balance of savory and slightly spicy flavors. The shredded cheese melts into the soup, adding a luscious creaminess, while the green onions bring a fresh, crisp contrast. The bits of bacon add a smoky, savory note that enhances the overall taste.
Perfect for Any Occasion
Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly day, or a dish to impress guests, Chicken Enchilada Soup fits the bill. It’s a versatile recipe that can be easily customized with additional ingredients like beans or extra spices to suit your taste.
A Family Favorite
This dish is sure to become a favorite in your household. Its rich, creamy broth and tender chicken make it a hit with both kids and adults. Plus, the ease of preparation means you can enjoy more time at the table and less time in the kitchen.
Easy to Prepare
Despite its complex flavors, Chicken Enchilada Soup is relatively easy to prepare. With the right ingredients, you can create a restaurant-quality dish in the comfort of your own kitchen. The key is to use fresh herbs and spices to bring out the authentic flavors of enchiladas.
What’s great about this recipe:
- Fresh Ingredients: We use fresh ingredients instead of canned enchilada sauce, making it tasty and wholesome.
- Easy: Start by sautéing the veggies and searing the chicken in the morning. Then, just toss everything in the crockpot and let it cook on its own.
- Pantry Ingredients: You likely already have everything you need at home, so no need for a special trip to the store! If you don’t have chicken thighs, you can use chicken breasts instead (just skip the searing step).
Storage and Freezing Instructions:
Store the enchilada soup in the refrigerator for 3-4 days after making it. Reheat the soup either in the microwave or on the stovetop when you’re ready to eat.
To freeze the soup, first, let it cool down completely. Then, put it in a container or bag that’s safe for the freezer. You can store it in the freezer for up to 3 months. When you’re ready to eat it, just thaw the soup overnight in the fridge and then warm it up on the stove or in the microwave.
Variations:
- Chicken Breasts: While chicken thighs work best in the slow cooker, you can use chicken breasts instead. Just be aware they may cook faster.
- Instant Pot Chicken Enchilada Soup: If you prefer using an Instant Pot, you can adapt this recipe accordingly.
- Thickening the Soup: If you want the soup to be thicker, you can mix 1 tsp of cornstarch with 2 tsps of water to make a slurry, then stir it into the soup.
- Loaded Enchilada Soup: You can add extra ingredients like cooked rice, shredded cheese, corn, and more sautéed veggies to make the soup heartier and more filling.
Be sure to check out these other delicious chicken soup recipes!
Creamy Chicken Noodle Soup
Buffalo Chicken Soup
Slow Cooker Chicken Noodle Soup
Chicken Enchilada Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 6 cloves garlic chopped
- 2 carrots peeled and chopped
- 2 ribs celery chopped
- 1 bell pepper chopped
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp dried oregano leaves
- 3/4 tsp paprika
- 6 cups low-sodium chicken broth
- 14.5- ounce can of diced tomatoes
- 4-5 skinless chicken thighs bone-in or boneless
- 6 6 inch yellow corn tortillas
- salt and freshly ground black pepper for tasting
- 1 can of black beans
- 4- ounce can of diced green chiles
- 1/2 cup heavy whipping cream
For topping:
- green onion chopped
- sour cream
- shredded cheddar or pepper jack cheese
- fresh cilantro
- avocado chopped
Instructions
- Heat 2 tbsp of olive oil in a large skillet over medium heat.
- Add chopped onion, minced garlic, diced carrots, sliced celery, and diced bell pepper to the skillet. Cook until the vegetables are soft.
- Transfer the cooked vegetables to a slow cooker. Add chili powder, cumin, coriander, oregano, paprika, chicken broth, and diced tomatoes. Mix well.
- In the same skillet, add a bit more olive oil over high heat. Quickly brown the chicken on both sides, about 1-2 minutes per side.
- Transfer the browned chicken to the slow cooker along with torn corn tortillas.
- Cook on high for 3 hours or low for about 5-6 hours.
- Remove the chicken from the slow cooker, shred the meat, and discard any bones.
- Blend the soup from the slow cooker in batches until smooth. Return it to the slow cooker.
- Add shredded chicken, drained black beans, diced green chiles, and cream to the slow cooker. Season with salt and pepper to taste.
- Serve the soup topped with sliced green onions, sour cream, shredded cheese, diced avocado, and chopped cilantro. Enjoy your delicious meal!
Notes
To freeze the soup, first let it cool down completely. Then, put it in a container or bag that's safe for the freezer. You can store it in the freezer for up to 3 months. When you're ready to eat it, just thaw the soup overnight in the fridge and then warm it up on the stove or in the microwave. Instant Pot Chicken Enchilada Soup: You can make this soup in an Instant Pot if you prefer.
- Using Chicken Breasts: Though chicken thighs work best in the slow cooker, you can use chicken breasts instead. They cook faster.
- Thickening the Soup: The soup should have a slight thickness from the corn tortillas and cream. If you want it thicker, you can mix 1 tsp of cornstarch with 2 tsp of water (a cornstarch slurry), or mix cornmeal with some broth and add it to the pot.
- Loaded Enchilada Soup: Feel free to add extra ingredients like cooked rice, shredded cheese, corn, or more sautéed veggies to make the soup heartier.
Pin this delicious recipe on Pinterest to save and share with your foodie friends!
