Description
This flavorful Slow Cooker Chicken Enchilada Soup combines tender chicken thighs with a homemade enchilada sauce made from fresh vegetables and spices. Slow-cooked to perfection with black beans, corn, and a blend of Mexican-inspired seasonings, this soup delivers comfort and bold flavors in every bowl. Garnished with cheddar cheese, sour cream, tortilla chips, and fresh cilantro, it’s the perfect hearty meal for any day.
Ingredients
Scale
Enchilada Sauce
- Neutral cooking oil (canola or safflower), a few tablespoons
- 1 medium yellow onion, diced
- 1 large jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder (preferably Mexican-style)
- 1 tablespoon ground cumin
- 1 tablespoon granulated sugar
- 2 medium tomatoes, coarsely chopped
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium chicken broth, plus more for thinning as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Soup
- 1 (15-ounce) can yellow corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 to 3 pounds boneless, skinless chicken thighs
- Heavy cream (optional), splash for creaminess
- Cayenne pepper (optional), to taste
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Tortilla chips, for serving
- Fresh cilantro, for garnish
Instructions
- Prepare the enchilada sauce: Heat a few tablespoons of neutral cooking oil in a large Dutch oven or skillet over medium heat until shimmering. Add the diced onion and chopped jalapeño and cook for 5 to 7 minutes until softened. Stir in the minced garlic, chili powder, ground cumin, and granulated sugar, cooking for 30 seconds to 1 minute until fragrant. Add the coarsely chopped tomatoes, canned tomato sauce, and chicken broth. Season the mixture with kosher salt and freshly ground black pepper. Bring to a gentle boil.
- Transfer sauce to slow cooker: Carefully pour the enchilada sauce mixture into a 5-quart or larger slow cooker.
- Add soup ingredients: Add the drained yellow corn, rinsed and drained black beans, and the boneless, skinless chicken thighs to the slow cooker. Stir gently to combine all ingredients evenly.
- Slow cook the soup: Cover the slow cooker and cook until the chicken is fully cooked through. This will take about 6 to 7 hours on the LOW setting or approximately 4 hours on the HIGH setting.
- Shred the chicken: Once the chicken is cooked, use two forks to shred it into bite-sized pieces directly in the slow cooker. Stir well to incorporate the shredded chicken into the soup.
- Finish and season: If desired, stir in a splash of heavy cream to add richness to the soup. Taste and adjust seasoning, adding more kosher salt, freshly ground black pepper, or cayenne pepper for heat according to your preference.
- Serve with toppings: Ladle the soup into bowls and serve with shredded cheddar cheese, sour cream, tortilla chips, and fresh cilantro as garnish for added texture and flavor.
Notes
- For spicier soup, leave some seeds in the jalapeño or increase cayenne pepper to taste.
- If you prefer a thinner soup, add extra chicken broth until desired consistency is reached.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make it dairy-free, omit the heavy cream, cheese, and sour cream or substitute with plant-based alternatives.
- You can substitute chicken thighs with chicken breasts, but thighs yield more tender and flavorful results.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
