chicken enchilada soup crock pot recipe
The Best chicken enchilada soup crock pot recipe
I’ve been making this chicken enchilada soup crock pot recipe for years, and it’s always a hit with my family. It’s a twist on traditional Mexican cuisine, but with a more comforting, homestyle feel.
The flavors are rich and deep, with the tender chicken and hearty vegetables simmering in a spicy broth that’s infused with the smoky flavor of chipotle peppers. I love how easy it is to prepare – just toss all the ingredients into the crock pot in the morning and come home to a hot, satisfying meal that’s perfect for a weeknight dinner or a special occasion.
My kids adore it, and I appreciate how healthy it is too – packed with protein, fiber, and vitamins from the vegetables. Plus, it’s super customizable to suit our tastes – add some diced jalapenos for extra heat or some shredded cheese for an extra burst of flavor.
It’s one of those recipes that never fails to impress, whether I’m serving it up as a comforting bowl of goodness or packing it into thermoses for a quick lunch on-the-go.
Crock Pot Chicken Enchilada Soup
A warm and comforting soup with tender chicken, corn, beans, and a rich enchilada sauce, perfect for a quick and easy meal. This recipe is a must-try for any occasion.
🥘Ingredients
Ingredients
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crock Pot Chicken Enchilada Soup Works
This chicken enchilada soup crock pot recipe is always a good idea because it’s so easy to make ahead of time – simply prep all your ingredients in the morning and let them simmer away while you’re busy with work or other activities.
Plus, it reheats beautifully so you can enjoy leftovers throughout the week without having to worry about getting bored with last night’s dinner again.
❓ Frequently Asked Questions About Crock Pot Chicken Enchilada Soup
1. Can I use a different type of chicken?
Yes, you can use boneless, skinless chicken breasts or thighs for this recipe. If you use bone-in chicken, you may need to adjust the cooking time. I prefer to use chicken breasts because they are lean and easy to shred.
2. Can I make this recipe in the Instant Pot?
Yes, you can adapt this recipe for the Instant Pot. You’ll need to adjust the cooking time and liquid ratio. Generally, you would cook the chicken on high pressure for 8-10 minutes, then allow for a natural pressure release.
3. Can I freeze this soup?
Absolutely. This soup freezes well. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave.
4. Can I make this soup vegetarian?
Yes, you can make this soup vegetarian by omitting the chicken and adding more beans or lentils for protein. You can also use vegetable broth instead of chicken broth. I usually add black beans and pinto beans for a hearty, vegetarian option.
5. Can I use canned enchilada sauce?
Yes, canned enchilada sauce works well in this recipe. It saves time and adds a consistent flavor. Just make sure to choose a sauce that you like the taste of, as it will be the dominant flavor in the soup.
