This slow cooker enchilada soup recipe combines the heartiness of a stew with the zesty flavors of an enchilada. It's an ideal meal for those who want a delicious dish that doesn't take a lot of time to prepare. All you have to do is add your ingredients to the slow cooker, and let it simmer away while you go about your day. Before you know it, you'll have a pot full of rich, flavorful soup ready to be enjoyed.
The ingredients for this soup are generally easy to find in any supermarket. The enchilada sauce and diced green chiles might be located in the International foods or Latin foods section. The chipotle chili powder, which gives this recipe a smoky heat, can usually be found in the spices aisle. If you prefer less heat, you can use regular chili powder instead.
Ingredients for Slow Cooker Enchilada Soup
Boneless chicken breasts: The protein base for our soup, they become incredibly tender and flavorful after slow cooking.
Medium onion: Adds a depth of flavor to the soup.
Garlic: Provides a pungent and spicy flavor.
Enchilada sauce: Gives the soup its distinctive enchilada flavor.
Chicken stock: The liquid base for our soup.
Black beans: Adds a hearty element to the soup.
Frozen Corn: Provides a sweet crunch.
Fire-roasted diced tomatoes: Brings a smoky flavor and richness to the soup.
Diced green chilies: Gives the soup a spicy kick.
Ground cumin: Adds a warm, earthy flavor.
Chili powder: Gives the soup a spicy depth.
Chipotle chili powder: Offers a smoky, spicy kick.
Shredded cheese: Perfect for garnishing and adds a creamy texture.
Tortilla chips: Adds crunch as a garnish.
Cilantro: Brings a fresh, herby flavor as a garnish.
Avocado: Adds creaminess and healthy fats as a garnish.
Sour cream: A dollop on top adds a refreshing tang and creamy texture.
One reader, Gilligan Vanwinkle says:
This slow cooker enchilada soup recipe is a game-changer! The flavors are rich and comforting, and it's so easy to make. The chicken turns out tender and the combination of spices is just perfect. It's become a family favorite in our house. Highly recommend trying it out!
Techniques Required for Making Enchilada Soup
How to prepare the slow cooker enchilada soup: Combine the boneless chicken breasts, chopped onion, minced garlic, enchilada sauce, chicken stock, black beans, frozen corn, fire-roasted diced tomatoes, diced green chiles, ground cumin, chili powder, and chipotle chili powder in the slow cooker.
How to cook the slow cooker enchilada soup: Set the slow cooker to low and cook for 6-8 hours, or set it to high and cook for 3-4 hours, until the chicken is fully cooked.
How to shred the chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
How to serve the slow cooker enchilada soup: Return the shredded chicken to the soup, stir, and serve hot. Optionally, garnish with shredded cheese, tortilla chips, cilantro, avocado, and sour cream.
How To Make Slow Cooker Enchilada Soup
This hearty and savory enchilada soup is packed with tender beans, corn, and tender chicken, that’s slow cooked for a more flavorful meal!
Serves:
Ingredients
- 1lbchicken breasts,boneless
- 1medium onion,diced
- 4garlic cloves,minced
- 10ozenchilada sauce,(1 can)
- 15ozchicken stock,(1 can)
- 15ozblack beans,(1 can), drained, rinsed
- 1cupfrozen corn,no need to thaw
- 14ozfire-roasted diced tomatoes,with juice
- 4ozgreen chiles,(1 can), diced
- 1tspground cumin
- 1tspchili powder
- ½tspchipotle chili powder
For Optional Garnishes:
- cheese,shredded
- tortilla chips
- cilantro
- avocado
- sour cream
Instructions
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Add the chicken, onion, garlic, enchilada sauce, chicken stock, beans, corn, tomatoes, green chiles, cumin, chili and chipotle chili powder to a slow cooker.
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Cook for 6 to 8 hours on Low or 3 to 4 hours on High or until the chicken is cooked through.
-
Take the chicken out of the slow cooker and shred with two forks. Add back to the soup and stir.
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Serve hot with optional garnishes, and enjoy!
Nutrition
- Calories: 475.63kcal
- Fat: 9.81g
- Saturated Fat: 2.64g
- Trans Fat: 0.08g
- Monounsaturated Fat: 3.63g
- Polyunsaturated Fat: 2.51g
- Carbohydrates: 63.65g
- Fiber: 15.40g
- Sugar: 10.06g
- Protein: 36.13g
- Cholesterol: 50.51mg
- Sodium: 734.04mg
- Calcium: 147.90mg
- Potassium: 1653.79mg
- Iron: 6.17mg
- Vitamin A: 105.79µg
- Vitamin C: 59.80mg
Technique Tip for Enhancing Enchilada Soup Flavor
To ensure that your chicken is cooked to perfection in the slow cooker, consider using a meat thermometer. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. This will ensure that your chicken is not overcooked, which can make it tough and dry. Additionally, shredding the chicken while it's still warm makes the process easier and allows the meat to absorb more of the flavorful soup.
Time-Saving Tips for Slow Cooker Enchilada Soup
Prep ahead: Chop and measure ingredients the night before to save time on the day of cooking.
Use pre-cooked ingredients: Consider using pre-cooked rotisserie chicken or canned beans to cut down on cooking time.
Slow cooker liners: Use slow cooker liners for easy cleanup and to save time on washing dishes.
One-pot meals: Look for recipes that can be made in a single pot to minimize cleanup time.
Batch cooking: Make a double batch and freeze half for a quick meal on a busy day.
Organize your kitchen: Keep your kitchen organized to easily find ingredients and cooking tools, saving time during meal prep.
Invest in kitchen gadgets: Consider using kitchen gadgets like a food processor or mandoline to speed up prep work.
Follow the recipe: Read the recipe thoroughly before starting to ensure you have all the ingredients and understand the steps, preventing any last-minute confusion.
Clean as you go: Wash dishes and clean up spills as you cook to avoid a big mess at the end.
Substitute Ingredients For Slow Cooker Enchilada Soup Recipe
boneless chicken breasts - Substitute with boneless chicken thighs: Chicken thighs are more flavorful and tender when slow-cooked, and they won't dry out as easily as chicken breasts.
enchilada sauce - Substitute with homemade enchilada sauce: If you don't have store-bought enchilada sauce, you can make your own using tomato sauce, chili powder, cumin, garlic powder, and other seasonings.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock to make the soup vegetarian-friendly.
black beans - Substitute with pinto beans: Pinto beans can be used as a substitute for black beans, providing a similar texture and flavor to the soup.
frozen corn - Substitute with canned corn: Canned corn can be used as a substitute for frozen corn in the recipe, and it will still add sweetness and texture to the soup.
fire-roasted diced tomatoes - Substitute with canned diced tomatoes with added liquid smoke: If you don't have fire-roasted diced tomatoes, you can use canned diced tomatoes and add a few drops of liquid smoke to mimic the smoky flavor.
diced green chiles - Substitute with jalapeños: If you prefer a spicier option, you can substitute diced jalapeños for green chiles to add heat and flavor to the soup.
shredded cheese - Substitute with vegan cheese: For a dairy-free option, you can use vegan cheese as a substitute for shredded cheese in the garnish.
tortilla chips - Substitute with tortilla strips: If you don't have tortilla chips, you can use tortilla strips or strips of corn tortillas as a garnish for the soup.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier substitute for sour cream in the garnish, providing a similar creamy texture and tangy flavor.
Best Way to Present Enchilada Soup
Elevate the plating: When presenting the slow cooker enchilada soup, focus on creating a visually appealing arrangement. Use a wide-rimmed bowl to showcase the vibrant colors and layers of the soup.
Garnish with finesse: Add a touch of sophistication to the dish by garnishing with a sprinkle of freshly chopped cilantro and a dollop of creamy avocado slices. This will not only enhance the visual appeal but also add a burst of fresh flavors.
Artful drizzle of enchilada sauce: Create an artful drizzle of the enchilada sauce on the surface of the soup. This technique adds a professional touch and elevates the overall presentation.
Incorporate texture: Sprinkle a handful of crispy tortilla strips on top of the soup just before serving. This adds a delightful crunch and textural contrast to the dish.
Balance with cheese: Sprinkle a light dusting of shredded cheese over the soup. The cheese not only adds a savory element but also contributes to the overall aesthetic appeal of the dish.
Mindful placement of optional garnishes: When presenting the dish, ensure that the optional garnishes, such as sour cream and lime wedges, are placed strategically around the bowl to create a balanced and visually appealing composition.
Use high-quality serving ware: Opt for elegant, high-quality serving ware to present the slow cooker enchilada soup. This attention to detail will convey a sense of sophistication and elevate the dining experience.
Essential Tools for Making Slow Cooker Soup
- Cutting board: A flat, sturdy surface for chopping and preparing ingredients.
- Chef's knife: A versatile, sharp knife for slicing, dicing, and chopping.
- Slow cooker: A countertop electrical cooking appliance for simmering food at a low temperature over an extended period.
How To Store and Freeze Enchilada Soup
Let the enchilada soup cool completely before storing or freezing. This will prevent condensation from forming, which can lead to a watery texture when reheated.
For storing in the refrigerator, transfer the cooled soup to an airtight container. It will keep well for up to 4-5 days in the fridge.
If you plan to freeze the soup, consider portioning it into individual serving sizes using freezer-safe containers or resealable bags. This allows for easy thawing and reheating of smaller quantities as needed.
When using freezer bags, remove as much air as possible before sealing to prevent freezer burn. Lay the bags flat in the freezer for efficient storage and quicker thawing.
Label the containers or bags with the date and contents for easy identification and to keep track of how long the soup has been frozen.
Enchilada soup can be frozen for up to 3 months without significant loss of flavor or texture.
To reheat, thaw the frozen soup overnight in the refrigerator. If you need to thaw it quickly, place the container or bag in a bowl of cold water, changing the water every 30 minutes until the soup is thawed.
Transfer the thawed soup to a pot and reheat gently over medium-low heat, stirring occasionally, until it is heated through. Alternatively, you can reheat individual portions in the microwave, stirring every 30-60 seconds to ensure even heating.
If the soup appears too thick after thawing and reheating, you can thin it out with a little chicken stock or water until it reaches your desired consistency.
Taste the reheated soup and adjust the seasonings if needed, as flavors may mellow during storage.
Garnish the reheated enchilada soup with fresh toppings like shredded cheese, tortilla chips, cilantro, avocado, or sour cream for added texture and flavor.
How To Reheat Enchilada Soup Leftovers
Here are the best methods for reheating leftover slow cooker enchilada soup:
Stovetop method: Transfer the desired amount of leftover enchilada soup to a saucepan. Heat over medium-low heat, stirring occasionally, until the soup is heated through and simmering gently. This method allows you to control the temperature and ensure even heating, preventing the chicken and vegetables from becoming overcooked or mushy.
Microwave method: Place the desired portion of enchilada soup in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 30-second intervals, stirring between each interval, until the soup is heated through. Be careful when removing the cover, as steam can escape and cause burns.
Slow cooker method: If you have a large amount of leftover enchilada soup and want to reheat it for a crowd, you can use your slow cooker. Transfer the soup to the slow cooker and heat on low for 1-2 hours, or until the soup is heated through and the flavors have melded together once again. This method is particularly useful if you're planning to serve the soup at a party or gathering.
Oven method: Preheat your oven to 350°F (175°C). Transfer the desired amount of enchilada soup to an oven-safe dish and cover with aluminum foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the soup is heated through. This method is ideal if you're reheating a large batch of soup and want to keep it warm for an extended period.
Regardless of the reheating method you choose, be sure to stir the enchilada soup well to ensure even heat distribution. If the soup appears too thick after reheating, you can thin it out with a splash of chicken stock or water until it reaches your desired consistency. Taste the soup and adjust the seasonings if needed, as flavors can sometimes become muted during storage.
Random Fact about Enchilada Soup
The slow cooker enchilada soup recipe is a delicious and convenient way to enjoy the flavors of enchiladas in a comforting soup. It's a perfect dish for busy days when you want a hearty and satisfying meal without spending a lot of time in the kitchen. The combination of tender chicken, flavorful enchilada sauce, and a variety of spices creates a rich and flavorful soup that is sure to please your taste buds. Plus, the slow cooker does all the work for you, making it an easy and convenient meal option. Enjoy this enchilada soup with your favorite garnishes for a delightful and comforting meal.
Is Making Enchilada Soup at Home Cost-Effective?
This slow cooker enchilada soup recipe is highly cost-effective for a household. The ingredients, such as chicken, onion, black beans, and corn, are affordable and readily available. The use of a slow cooker also reduces energy costs. The approximate cost for a household of 4 people is around $15-20, making it a budget-friendly option. The overall verdict for this recipe is 9/10, considering its affordability, delicious flavors, and ease of preparation.
Is Enchilada Soup Healthy or Unhealthy?
The slow cooker enchilada soup recipe is a relatively healthy option, as it includes several nutritious ingredients:
- Boneless chicken breasts provide lean protein
- Onion and garlic offer antioxidants and flavor
- Black beans are a good source of fiber and plant-based protein
- Corn and fire-roasted diced tomatoes add vitamins and minerals
- Cumin, chili powder, and chipotle chili powder provide antioxidants and anti-inflammatory properties
However, there are a few areas where the recipe could be improved to make it even healthier:
- The enchilada sauce and chicken stock may contain added sodium, which can be a concern for those watching their salt intake
- The optional garnishes, such as shredded cheese and sour cream, can add extra calories and saturated fat
To make this recipe even healthier, consider the following suggestions:
- Use low-sodium enchilada sauce and chicken stock to reduce the overall salt content
- Increase the amount of vegetables by adding bell peppers, zucchini, or carrots to boost the fiber and nutrient content
- Replace the sour cream with plain Greek yogurt for a lower-fat, protein-rich alternative
- Use reduced-fat shredded cheese or omit it altogether to decrease the saturated fat content
- Serve the soup with a side salad or extra vegetables to increase the overall nutrient density of the meal
- Experiment with different types of beans, such as kidney or pinto beans, to vary the texture and flavor profile while maintaining the fiber and protein benefits
Editor's Thoughts on This Enchilada Soup Recipe
This slow cooker enchilada soup recipe is a delightful fusion of flavors and textures. The combination of tender chicken, savory enchilada sauce, and aromatic spices creates a rich and satisfying soup. The addition of black beans, corn, and fire-roasted tomatoes adds depth and heartiness, while the optional garnishes of shredded cheese, tortilla chips, cilantro, avocado, and sour cream provide a customizable touch. This recipe is perfect for a cozy night in or for feeding a crowd, and the convenience of the slow cooker makes it a hassle-free option for busy days. Overall, it's a delicious and versatile dish that will surely become a favorite in any kitchen.
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Why trust this Slow Cooker Enchilada Soup Recipe:
This slow cooker enchilada soup recipe is a tried and true favorite, offering convenience and delicious flavors. The slow cooker method ensures that the chicken becomes tender and infused with the rich enchilada sauce and aromatic spices. The combination of black beans, corn, and fire-roasted diced tomatoes adds depth and texture to the soup. With the option to customize with shredded cheese, tortilla chips, cilantro, avocado, and sour cream, this recipe promises a satisfying and flavorful experience for all soup lovers.
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