Easy Crockpot Chicken Enchilada Soup

This flavorful and comforting Chicken Enchilada Soup, prepared effortlessly in your slow cooker, is a fantastic option for a satisfying meal any night of the week. The recipe is incredibly simple, delivering a rich, hearty taste that belies its easy preparation.

Here's what you'll need to create this culinary delight:

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 (15 ounce) can tomato sauce
• 1-2 chipotle peppers in adobo sauce, minced (adjust to your spice preference)
• 1/4 cup chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 cup frozen corn
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 2 boneless, skinless chicken breasts
• Optional toppings: sliced scallions, shredded cheddar cheese, sour cream, avocado, tortilla chips

Equipment:

• Vegetable chopper (optional, for quick veggie prep)
• Saucepan
• Slow Cooker (Crock-Pot)
• Soup Bowls

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This step enhances the overall depth of flavor in the soup.

2. Combine Ingredients in the Slow Cooker: Transfer the sautéed onion and garlic to your slow cooker. Add the chicken broth, tomato sauce, minced chipotle peppers, cilantro, black beans, diced tomatoes, frozen corn, cumin, and oregano.

3. Add the Chicken: Place the chicken breasts on top of the mixture in the slow cooker.

4. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.

5. Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker. Shred the chicken using two forks. Return the shredded chicken to the slow cooker. Alternatively, you can shred the chicken directly in the slow cooker using two forks, being careful not to splash yourself with the hot soup.

6. Serve and Garnish: Ladle the Chicken Enchilada Soup into bowls. Garnish with your favorite toppings, such as sliced scallions, shredded cheddar cheese, sour cream, avocado slices, and/or crushed tortilla chips.

Tips and Adaptations:

• Spice It Up: For a spicier soup, use spicy diced tomatoes instead of regular petite diced tomatoes. You can also add a pinch of chili powder to the slow cooker. Remember to adjust the amount of chipotle peppers to your taste.
• Bean Variations: Pinto beans can be substituted for black beans for a different flavor profile.
• Make it Your Own: This recipe is incredibly versatile. Feel free to add other vegetables like bell peppers or zucchini.
• Topping Bar: Set up a topping bar with various options so everyone can customize their soup.

Why This Recipe Works:

The beauty of this recipe lies in its simplicity and the slow cooker's ability to meld all the flavors together. The sautéed onions and garlic provide a flavorful base, while the chipotle peppers add a smoky heat. The combination of beans, corn, and tomatoes creates a hearty and satisfying soup. Slow cooking the chicken ensures it's tender and easy to shred. This soup is perfect for busy weeknights because you can prepare it in the morning and come home to a delicious, ready-to-eat meal. The leftovers are also fantastic, as the flavors continue to develop overnight.

Enjoy this warm and comforting Chicken Enchilada Soup, a guaranteed crowd-pleaser!