As the cooler months roll in, there’s nothing quite like a comforting bowl of soup to warm you up. If you’re looking for a hearty, flavorful option that practically makes itself, look no further than chicken enchilada soup cooked in your trusty crockpot. Not only is this dish bursting with bold flavors, but it also packs a nutritional punch. Let’s dive into how to make it and explore the health benefits along the way! This recipe makes a large pot of soup that will serve 8 or can be used as leftovers so you can take a night off of cooking!
Ingredients You'll Need
To whip up this delicious soup, you’ll need:
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can tomato sauce
- 2 cans black beans
- 1, 10 oz bag fire-roasted corn, frozen
- 1 tablespoon or more chipotle peppers in adobo sauce, chopped (optional, if you like it spicy)
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 2 teaspoons garlic salt
- 1.5 – 2 lbs boneless, skinless chicken breast (about 3 – 4 chicken breasts)
- 4 cups chicken broth
- Ground black pepper to taste
Optional toppings: avocado, cilantro, shredded cheese, sour cream, tortilla strips, lime wedges
Instructions
- Prep Your Ingredients (**This step can be done in advance as part of a weekend meal prep!): Chop the onion and red pepper, and mince the garlic. Trim excess fat of chicken breast
- Layer the Ingredients: In your crock pot, add all the ingredients except the chicken and broth. Stir to combine. Then layer the chicken breast on top of the mixture in the crockpot. Pour the broth on top.
- Set It and Forget It: Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours. The longer you cook it, the more the flavors meld together!
- Shred the Chicken: About 30 minutes before serving, remove the chicken breasts, shred them using two forks or a handheld mixer, and return the shredded chicken to the soup. Stir well to combine. **Helpful tip: Sometimes I had an extra couple of chicken breasts to this recipe so that I have extra shredded chicken to use for other purposes (topping on a salad or in a Mexican-flavored grain bowl.) I shred all the chicken from the crockpot, but keep a cup or two out for other meals**
- Serve and Enjoy: Ladle the soup into bowls and add your favorite toppings. Enjoy the rich flavors and comforting warmth!
Health Benefits
Chicken enchilada soup is not just delicious; it also offers several health benefits:
Lean Protein: Chicken is a fantastic source of lean protein, essential for muscle growth and repair, and it helps keep you feeling full longer. Beans add to the protein count too.
Rich in Fiber: Black beans and corn add fiber to the mix, promoting healthy digestion and helping to regulate blood sugar levels.
Vitamins and Minerals: The tomatoes, peppers, garlic and onions provide essential vitamins such as vitamin C and potassium. These nutrients are vital for a healthy immune system and maintaining optimal heart health.
Low in Calories: This soup is relatively low in calories, making it a great option for those looking to maintain or lose weight while enjoying hearty meals.
Hydration: Soups are generally high in water content, which can help keep you hydrated, especially in the colder months when you might forget to drink enough fluids.
This meal is well-balanced on its own with protein (chicken), fiber-rich starch (beans/corn), non-starchy vegetables (red pepper, onion, garlic) and fat from optional toppings (cheese, sour cream, avocado). Pair it with a small side salad for additional vegetables and this becomes a true powerhouse meal!
Making chicken enchilada soup in the crock pot is not only a breeze, but it’s also a nourishing choice for your family. With its warm, zesty flavors and health benefits, it’s the perfect dish for busy weeknights or lazy weekends. So grab your crockpot and get ready to savor every spoonful of this satisfying soup! Enjoy!
Chicken Enchilada Soup
Equipment
- Crockpot
Ingredients
- 1 yellow onion, chopped
- 5 garlic cloves, minced
- 1 red bell pepper, chopped
- 1, 15 oz. can tomato sauce
- 2, 15 oz. cans black beans, rinsed and drained
- 1, 10 oz. bag frozen corn
- 1 tbsp chipotle peppers in adobo sauce
- 2 tbsp cumin
- 1 tbsp chili powder
- 2 tsp oregano
- 2 tsp garlic salt
- 1.5 lb chicken breast, boneless, skinless, excess fat removed
- 4 cups chicken broth
- salt and pepper to taste
Optional Toppings
- sour cream
- avocado
- shredded cheese
- tortilla strips
- chopped cilantro
- lime wedges
Instructions
- Add all ingredients in the crockpot except the chicken and broth. Stir well to combine.
- Add the chicken and broth and cook on low for 6 - 8 hours.
- Remove the chicken and shred with two forks or a handheld mixer. Return to the crockpot and allow to simmer for an additional 30 minutes.
- Serve garnished with toppings of choice.