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A bowl of creamy chicken enchilada soup with a spoon.
Course dinner

Crockpot Creamy Chicken Enchilada Soup

By: Elysia Cartlidge
Servings 4 - 6 servings
This creamy chicken enchilada soup is extremely easy to make thanks to our trusty friend, the crockpot. Loaded with fresh veggies, beans, warm spices, and chicken breasts, it's also hearty and filling with 30 grams of protein and 5 grams of fiber per serving! It's exactly the kind of dinner you want after a long, busy day! {Gluten-free}
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients
  

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2-3 cups low sodium chicken broth
  • 1 14.5oz can fire-roasted tomatoes
  • 1 cup tomato sauce
  • 1 4 oz can green chiles
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 2-3 teaspoons chopped chipotle peppers in adobo sauce
  • 1 pound skinless boneless chicken breasts
  • 1 15oz can low sodium white beans, drained and rinsed
  • 2 15oz cans low sodium black beans, drained and rinsed
  • 2 cups frozen corn kernels
  • Salt and pepper, to taste

Instructions

  • In a medium non-stick skillet, heat oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker.
  • Add the onion, red pepper and garlic, stirring until soft, about 3-4 minutes. Add to the slow cooker (if you didn’t cook it directly in the slow cooker).
  • Next, add the broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, and oregano, and chipotles in adobe sauce. Stir the mixture until combined.
  • Add the white beans and chicken breasts to the slow cooker, making sure that they’re fully covered in the liquid.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Remove the chicken and shred it with two forks.
  • Using a hand blender, blend the soup until smooth and creamy.
  • Add the shredded chicken back to the soup and then add in the black beans and corn. Stir to combine. Allow to cook for an additional 15 minutes.
  • Serve warm topped with all of your favorite toppings.

Notes

  • Adjust broth to achieve your preferred soup thickness; it will thicken as it sits.
  • Use an immersion blender or carefully blend in batches in a regular blender.
  • Add cooked or leftover chicken after blending if you want to skip cooking it in the soup.
  • For a kid-friendly touch, top with shredded cheddar or mozzarella to melt.

Nutrition

Calories: 267kcalCarbohydrates: 23gProtein: 30gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 73mgSodium: 588mgPotassium: 961mgFiber: 5gSugar: 9gVitamin A: 1702IUVitamin C: 48mgCalcium: 48mgIron: 2mg
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