This recipe delivers all the delicious flavors of chicken enchiladas in a warm, hearty soup perfect for a chilly evening or a busy weeknight. Made in your slow cooker, it's incredibly easy and requires minimal hands-on time. Get ready to savor every spoonful!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (3-pound) rotisserie chicken, shredded (or 3 pounds boneless, skinless chicken breasts, cooked and shredded)
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups chicken broth
- 1 (4-ounce) can diced green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped cilantro, for garnish
- Tortilla chips, for serving (optional)
Instructions:
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Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine Ingredients in Crock-Pot: Transfer the sautéed onions and garlic to your slow cooker. Add the shredded chicken, Rotel, diced tomatoes, corn, black beans, chicken broth, diced green chilies, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine all ingredients.
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Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is heated through and the flavors have melded.
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Serve: Ladle the soup into bowls. Top with shredded Monterey Jack cheese and chopped cilantro. Serve with tortilla chips, if desired.
Tips and Variations:
- Spice Level: Adjust the amount of cayenne pepper to your preferred level of spiciness. For a milder soup, omit it altogether.
- Protein Swap: Substitute the chicken with ground beef or turkey for a different flavor profile. Brown the meat before adding it to the slow cooker.
- Veggie Boost: Add other vegetables like bell peppers, zucchini, or carrots for extra nutrients and flavor. Add them along with the onions in step 1.
- Creamy Texture: Stir in a dollop of sour cream or Greek yogurt before serving for a creamier, richer soup.
- Make it Ahead: This soup tastes even better the next day! Make it ahead of time and store it in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQs):
Can I use canned chicken instead of rotisserie chicken?
Yes, you can definitely use canned chicken. Just make sure to drain any excess liquid before adding it to the slow cooker.
How do I thicken the soup?
If you prefer a thicker soup, you can simmer it uncovered for the last 30 minutes of cooking to allow some of the liquid to evaporate. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last hour of cooking.
Can I freeze this soup?
Yes! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
What kind of cheese is best for this soup?
Monterey Jack is a classic choice, but you can also use cheddar, Colby Jack, or a Mexican blend.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, provided you use gluten-free tortilla chips (if using).
This Crock-Pot Chicken Enchilada Soup is a guaranteed crowd-pleaser. Its ease of preparation, delicious flavor, and customizable nature make it a perfect recipe for any occasion. Enjoy!
