Crockpot Chicken Enchilada Soup
Introduction
Crockpot Chicken Enchilada Soup is a delicious and comforting dish that combines the flavors of enchiladas with the convenience of a slow cooker. This soup is packed with tender chicken, vegetables, and spices, making it the perfect meal for chilly days or when you’re craving a hearty Mexican-inspired dish.
Ingredients
– 1 pound boneless, skinless chicken breasts, diced
– 1 can (15 ounces) black beans, rinsed and drained
– 1 can (15 ounces) corn kernels, drained
– 1 can (15 ounces) diced tomatoes
– 1 can (10 ounces) red enchilada sauce
– 1 can (4 ounces) diced green chilies
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 4 cups chicken broth
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
1. In a large crockpot, combine the diced chicken, black beans, corn, diced tomatoes, enchilada sauce, green chilies, onion, garlic, cumin, chili powder, paprika, chicken broth, salt, and pepper. Stir well to combine all the ingredients.
2. Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is cooked through and tender.
3. Once the soup is cooked, use two forks to shred the chicken into smaller pieces if desired. This will give the soup a heartier texture.
4. Serve the soup hot in bowls and garnish with your choice of toppings, such as shredded cheese, sour cream, diced avocado, or chopped cilantro.
5. Enjoy this delicious and comforting Crockpot Chicken Enchilada Soup!
Estimated Cooking Time and Serving Size
This recipe takes approximately 6-8 hours on low heat or 3-4 hours on high heat to cook in a crockpot. It yields about 6-8 servings, depending on the size of the portions. Adjust the ingredients accordingly if you need to make more or less soup.