Crock Pot Chicken Enchilada Soup
This dump-and-go crock pot chicken enchilada soup is made with chicken thighs, enchilada sauce, black beans, corn and torn corn tortillas that thicken the broth. You don't brown anything first. Ten minutes of prep, and dinner's ready when you are.
Servings: 8
Equipment
- 1 slow cooker
Ingredients
- 2 lbs boneless skinless chicken thighs
- 4 corn tortillas torn into pieces
- 4 cups chicken broth
- 1 can 15 oz sweet corn, drained
- 1 can 10 oz Rotel original diced tomatoes and green chiles, undrained
- 1 can 15 oz black beans, drained and rinsed
- 1 medium yellow onion diced
- 1 can 19 oz red enchilada sauce
- 1 packet 1 oz taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
- Toppings optional: shredded cheddar or Mexican-blend cheese, tortilla chips, sliced jalapeños, chopped cilantro, lime wedges, sour cream, diced avocado
Instructions
- Place the chicken thighs in the bottom of a 6-quart slow cooker. Tear the corn tortillas into bite-size pieces and scatter them over the chicken.
- Pour in the chicken broth. Add the corn, Rotel with its juices, black beans, diced onion and enchilada sauce.
- Sprinkle the taco seasoning, garlic powder and onion powder over the top, then stir.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender and reaches 165°F.
- Remove the chicken to a plate, shred it with two forks or tongs, and stir it back into the soup. Season with salt to taste.
- Ladle into bowls and add your favorite toppings.
Notes
Stovetop: Simmer everything, covered, in a Dutch oven for 30–35 minutes, until the chicken reaches 165°F. Shred and stir.
Instant Pot: Pour the enchilada sauce on top and don't stir. Cook on high pressure for 12 minutes, with a 10-minute natural release.
Chicken breasts work too. Cook on LOW for 6 hours or HIGH for 3 hours.
Green version: Use green enchilada sauce, and diced green chiles instead of the Rotel.
Creamy version: Stir in 4 oz of cream cheese after shredding the chicken.
Storage: Keeps 4 days in the fridge or 3 months in the freezer.
Instant Pot: Pour the enchilada sauce on top and don't stir. Cook on high pressure for 12 minutes, with a 10-minute natural release.
Chicken breasts work too. Cook on LOW for 6 hours or HIGH for 3 hours.
Green version: Use green enchilada sauce, and diced green chiles instead of the Rotel.
Creamy version: Stir in 4 oz of cream cheese after shredding the chicken.
Storage: Keeps 4 days in the fridge or 3 months in the freezer.