Slow Cooker Enchilada Soup
Cozy Up with Slow Cooker Enchilada Soup: The Perfect Weeknight Meal!
Is the weather turning chilly where you are? Are you craving something warm, comforting, and bursting with flavor? Look no further than our Slow Cooker Enchilada Soup! This recipe is a game-changer – it’s incredibly easy to make, requires minimal effort, and delivers a delicious, satisfying meal the whole family will love.
We all know weeknights can be hectic. Between work, school, and activities, finding time to cook a healthy and flavorful dinner can feel impossible. That’s where the slow cooker comes in! This Slow Cooker Enchilada Soup allows you to simply combine the ingredients, set it, and forget it. Come home to a house filled with the aroma of Mexican-inspired goodness!
What makes this soup so special?
- Flavorful & Hearty: Packed with tender chicken, black beans, diced tomatoes, and a blend of savory spices, this soup is a fiesta in your mouth.
- Easy Cleanup: One-pot cooking means fewer dishes to wash – a win for everyone!
- Customizable: Feel free to adjust the spice level to your liking. Add a dollop of sour cream or a sprinkle of avocado for extra richness.
- Perfect for Meal Prep: Make a big batch on the weekend and enjoy leftovers throughout the week.
Tips for the Best Slow Cooker Enchilada Soup:
- Chicken Choice: We recommend boneless, skinless chicken breasts for convenience. You could also use chicken thighs for a richer flavor.
- Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Thickening the Soup: The cornmeal helps to thicken the soup beautifully. If you prefer a thicker consistency, add a little more cornmeal.
- Garnish Galore: Don’t be shy with the toppings! Shredded cheese, sour cream, avocado, cilantro, and a squeeze of lime juice all add delicious flavor and texture.
Frequently Asked Questions:
Q: Can I use a different type of bean?
A: Absolutely! Pinto beans or kidney beans would also work well in this soup.
Q: Can I make this soup spicier?
A: Yes! Add a pinch of cayenne pepper, a dash of hot sauce, or use a spicier enchilada sauce.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers.
Q: What if I don’t have cornmeal?
A: You can substitute with 1-2 tablespoons of all-purpose flour mixed with an equal amount of water to create a slurry. Add it during the last 30 minutes of cooking.
Get ready to enjoy a warm, comforting, and flavorful meal with our Slow Cooker Enchilada Soup! It’s the perfect way to warm up on a chilly night and satisfy your cravings for Mexican-inspired goodness.
Slow Cooker Enchilada Soup
Ingredients
- 1 lb chicken breasts boneless, skinless
- 6 cups low sodium chicken broth
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/2 cup water
- 1/4 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 3 cloves garlic minced
- 1 medium onion diced
- 1 medium red pepper diced
- 1/4 cup corn meal
- 1/2 cup reduced fat shredded cheese
- 1 8 oz diced tomatoes with green chiles
- 1 15 oz black beans drained and rinsed
- 1 15 oz enchilada sauce
Instructions
- Combine chicken breasts, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth and tomato paste into a large slow cooker.
- Cook on low heat for 4 hours or until chicken shreds easily. Remove the chicken and shred with fork. Return to soup and add beans.
- Mix the corn meal with ¼-½ cup of water (more if needed) until smooth. Add the soup, replace cover and let cook for 30 more minutes on low.
- Garnish with cheese and enjoy!
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
