Why we love this Crockpot Chicken Enchilada Soup Recipe
This effortless chicken enchilada soup is a staple in my home, especially when it’s cold outside. Here’s why I make it so often:
Easy: Toss everything in a Crockpot, let it do all the work for you, shred the chicken and enjoy. When you have a crazy day, you’ll love having this easy homemade dinner waiting for you! Filling: There’s so much protein from both the black beans and chicken. I love how filling and hearty this comforting soup is. Flavorful: The red enchilada sauce, garlic and cumin really seal the deal on that savory flavor.
Can I thicken the soup?
Yes! If you’d like to thicken the soup, stir in 1/2 cup of cornmeal. It will give the soup a hearty texture and a slight corn tortilla flavor.
How to Store and Reheat
Once the enchilada soup cools off, you can store it in an airtight container in the fridge for 2-3 days. Reheat it in the microwave for 30 seconds at a time until warmed all the way through. Stir each time it stops.
How to Freeze
It’s important to let the soup fully cool to room temperature prior to storing! Once cooled, transfer it to a large zip-top bag and lay it flat on a cutting board. Freeze for 1 hour so it freezes flat – this will help with storage space in your fridge. Chicken enchilada soup will last for up to 3 months in the freezer. Let it slowly thaw in the fridge prior to reheating.
Serving Suggestions
Chicken enchilada soup is an entire well rounded meal all by itself. If you’d like to pair it with any sides, consider some homemade tortilla chips!
More Chicken Soup Recipes We Love
Chicken Tortilla Soup Chicken Taco Soup Green Chile Chicken Soup Crockpot White Chicken Enchilada Soup
How to make Slow Cooker Chicken Enchilada Soup Step by Step
Slow cook the soup: Add the 1/2 chopped onions, 2 cloves minced garlic, 1 tsp cumin, 1 can black beans, 2 cups frozen corn, 1 can diced tomatoes with green chiles, 1 can enchilada sauce, and 2 cups chicken broth to the Crockpot. Add 2 large chicken breasts. Cover and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken: Transfer the cooked chicken to a bowl and shred with two forks. Stir: Add the chicken back to the Crockpot. Stir in 1/2 cup cornmeal (if using). Season with salt to taste. Before serving, allow the soup to rest in the Crockpot for a few minutes so the chicken has time to soak up all of the flavor!
