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Crockpot Chicken Enchilada Soup

This crockpot recipe delivers a comforting and flavorful Chicken Enchilada Soup. It combines tender chicken breasts with a medley of black beans, fire-roasted tomatoes, corn, and green chiles in a savory red enchilada sauce and chicken stock base. Seasoned with cumin and salt, it's designed for effortless slow cooking, culminating in a hearty meal perfect for garnish with cilantro and avocado.
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Servings: 8 people
Course: lunch/dinner
Cuisine: south american
Calories: 1921.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 boneless skinless chicken breasts about 1 pound
  • 2 1/2 cups low sodium chicken stock
  • 1 10 ounce can red enchilada sauce
  • 1 28 ounce can black beans rinsed and drained
  • 1 14-ounce can fire-roasted diced tomatoes, with juice
  • 1 15 ounce can corn drained (or frozen corn works, just cook it up on the stove for a bit)
  • 1 4 ounce can green chiles
  • 1 white onion peeled and diced
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • cilantro and avocado for garnish

Equipment

  • 1 Crockpot/Slow Cooker Essential for slow cooking the soup ingredients.
  • 1 Cutting Board For dicing onion and preparing chicken and garnishes.
  • 1 Chef's Knife For chopping vegetables and shredding chicken.
  • 1 Can Opener To open various canned ingredients.
  • 1 Measuring Cups and Spoons For accurate ingredient measurements.

Method
 

  1. Dice the white onion; rinse and drain the black beans and corn (if canned).
  2. Place the boneless, skinless chicken breasts at the bottom of the crockpot.
  3. Add the diced onion, rinsed black beans, fire-roasted diced tomatoes (with juice), drained corn, and green chiles to the crockpot.
  4. Pour in the chicken stock and red enchilada sauce.
  5. Season with ground cumin and salt.
  6. Stir all ingredients gently to combine.
  7. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is easily shredded.
  8. Remove the cooked chicken breasts from the crockpot.
  9. Shred the chicken using two forks and return it to the soup, stirring well to combine.
  10. Ladle into bowls and garnish with fresh cilantro and avocado before serving.

Notes

For enhanced flavor, consider a quick sear on the chicken breasts before slow cooking, or sauté the diced onion until translucent to unlock its sweetness. The fire-roasted tomatoes and green chiles are key; for an extra layer of complexity, a touch of smoked paprika or a finely minced chipotle in adobo can be added. Ensure black beans are thoroughly rinsed to prevent a metallic taste. Upon completion, always taste and adjust seasoning, especially the salt and cumin, as crockpot cooking can mellow flavors. Don't skip the fresh garnishes like cilantro and avocado; a dollop of sour cream or a squeeze of lime juice will also brighten the soup. To avoid mushy corn, add it in the last hour if using frozen or fresh.