There’s something inherently comforting about a steaming bowl of crock pot enchilada soup. It brings back memories of cozy winter nights, the warmth of family gatherings, and the soothing relief it offers during a cold.
If you like crock pot recipes please try Weight Watchers Zero Point Cabbage Soup, Crock Pot Potato Soup, or Crock Pot Turkey Chili!
Jump to:
Why You Will Love This Soup
Do you love chicken enchiladas? Then you are going to love this soup and the slow cooker does all the work for you! Prep all the ingredients the night before and in the morning you can toss all the ingredients into the slow cooker and dinner is ready when you get home.
What makes chicken soup even more magical is its versatility and simplicity, especially when prepared in a crock pot. This kitchen marvel allows you to set it and forget it, letting the flavors meld together while you go about your day. In this blog post, we’ll explore the steps to create a delicious crock pot chicken soup, discuss its health benefits, and share some variations to suit different taste preferences.
Ingredients Needed
- Black beans, rinsed and drained - are a convenient and versatile ingredient that can be used in a variety of dishes. They are a great source of protein and fiber, and can be added to salads, soups, stews, and even dips.
- Rotel diced tomatoes and jalapenos - When purchasing canned diced tomatoes, it is important to read the label and choose a product with no added salt or sugar if you are looking for a healthier option.
- Frozen corn ½ cup onion, chopped - or fresh corn from the cob
- Bell pepper, diced
- Enchilada sauce - I love using Trader Joes Enchilada sauce
- Low sodium chicken broth - The best type of stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
- Chicken breasts - They’re lean and quick-cooking and always come out juicy and tender. Use an instant-read thermometer to make sure that the chicken is not over cooked.
- Monterrey Jack cheese - I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture.
- See the recipe card below for a full list of ingredients and measurements.
How to make Chicken Enchilada Soup
Step 1: In a crockpot, combine drained beans, tomatoes, corn, onion, and jalapeno. Place the chicken breasts on top of the mixture.
Step 2: Pour chicken broth and enchilada sauce over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces.
Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
Serving size: 1 ½ cups
Toppings for Enchilada Soup
- Plain Greek Yogurt -0 points
- More Cheese - I prefer reduced fat cheese to fat-free cheese. I find that Fat-Free cheese doesn't melt very well
- Tortilla Strips or Good Thin corn crackers
- Avocado - for avocados I like to weigh the amount on a food scale to figure out points for them
- Lime 0 points
- Cilantro 0 points
Variations to Try
One of the best aspects of crock pot chicken enchilada soup is its adaptability. You can tweak the recipe to suit your taste preferences or dietary needs. Here are a few variations to consider:
- Creamy Chicken Enchilada Soup: For a creamier version, add a cup of heavy cream or half-and-half in the last 30 minutes of cooking. You can also use a can of cream of chicken soup.
- Spicy Chicken Soup: If you like a bit of heat, add a diced jalapeño or a teaspoon of crushed red pepper flakes. You can also stir in some hot sauce before serving.
- Gluten-Free Option: Use gluten-free pasta or replace the noodles with quinoa or rice to make the soup suitable for those with gluten sensitivities.
- Vegetarian Version: For a meat-free version, substitute the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth.
Recipe FAQS
Let the soup cool completely. Transfer to gallon size freezer bags and seal it shut. Write the date on the bag and it can last for up to 2 to 3 months in the freezer. When you are ready to reheat the soup take it out of the freezer and let it defrost overnight. Sometimes if I leave something to defrost overnight in the fridge it will still not be ready the next day and I'll just leave it to sit out overnight. Reheat the enchilada soup in the microwave or on a stove top.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
More Soup Recipes
Slow Cooker Potato Soup
If you tried this Crock Pot Enchilada Soup any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Recipes Diaries.
Crockpot Enchilada Soup
- Prep Time: 15 min
- Cook Time: 6 hrs
- Total Time: 6 to 8 hrs
- Yield: 8 1x
- Category: Soup
- Method: Crock Pot
- Cuisine: Soup
Description
When you're craving a chicken enchilada from your favorite Mexican restaurant and don't want all extra calories, try this chicken enchilada soup. Warm and comforting and perfect for Winter.
Ingredients
- 1 (15oz) can black beans, rinsed and drained
- 1 (14.5ozo) can Rotel diced tomatoes and jalapenos
- 1 (10oz) package frozen corn ½ cup onion, chopped
- ½ cup bell pepper, diced
- 1 (10oz) can Enchilada sauce
- 5 cups of low fat, low sodium chicken broth
- 2 whole chicken breasts
- 1 cup shredded Monterrey Jack cheese
Instructions
In a crockpot, combine drained beans, tomatoes, corn, onion, and jalapeno. Place the chicken breasts on top of the mixture. Pour chicken broth and enchilada sauce over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
Serving size: 1 ½ cups
Notes
MyWW points: Blue: 2; Green: 5 Purple: 2
Nutrition
- Serving Size: 1 ½ cups
- Calories: 213
- Sugar: 5.3g
- Sodium: 775.1mg
- Fat: 3.3g
- Saturated Fat: .8g
- Carbohydrates: 30.2g
- Fiber: 7.8g
- Protein: 17.6g
What you'll do:
In a crockpot, combine drained beans, tomatoes, corn, onion, and jalapeno. Place the chicken breasts on top of the mixture. Pour chicken broth and enchilada sauce over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
Leave a Reply