Chili's Chicken Enchilada Soup Recipe Crock Pot
Description
Chili's Chicken Enchilada Soup is a flavorful and comforting dish that is easy to make in the crock pot. It is a great way to enjoy a delicious soup without spending too much time in the kitchen. This soup is filled with chicken, black beans, corn, tomatoes, and spices, all combined to create a flavorful and hearty soup. The best part about this soup is that it can be cooked in a slow cooker, making it even easier to prepare. The soup has a rich and savory flavor, with a hint of spice, making it a great choice for a cold winter night. It is also a great dish to serve for a crowd, as it can easily be doubled or tripled.
Prep Time
This soup takes about 10 minutes of prep time before it can be put into the crock pot. You will need to dice the onion and mince the garlic. You will also need to shred the chicken. The rest of the ingredients can be easily added to the crock pot without any prep work.
Cook Time
This soup can be cooked in the crock pot for between 4-6 hours on low or 2-3 hours on high. You will know when it is done when the chicken is cooked through and the vegetables are soft. The soup can be cooked longer if desired.
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb. chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can corn, rinsed and drained
- 1 can diced tomatoes, undrained
- 1 can enchilada sauce
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
1. Add the onion, garlic, chicken, black beans, corn, tomatoes, enchilada sauce, chicken broth, cumin, chili powder, garlic powder, onion powder, and salt and pepper to the slow cooker.
2. Stir to combine. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
3. Once the soup is done, stir it and taste it. Adjust the seasonings if necessary.
4. Serve with your favorite toppings, such as cheese, sour cream, diced avocado, or diced jalapenos.
Equipment
This recipe requires a slow cooker. You will also need a cutting board, a knife, and measuring spoons.
Notes
This soup can easily be doubled or tripled for a larger crowd. The cooking time may need to be adjusted if the soup is doubled or tripled.
Nutrition: Per Serving
Calories: 303 Fat: 7.5g Carbohydrates: 27.2g Protein: 28.8g Fiber: 4.7g Sugar: 4.9g
Recipe Tips
This soup freezes well, so any leftovers can be saved for another meal. To freeze the soup, let it cool completely and then transfer it to an airtight container. It will keep in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in a saucepan over medium heat until warm.
This soup can also be made on the stove top. To do this, sauté the onion and garlic in a large saucepan over medium heat until the onion is soft. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 20-30 minutes until the chicken is cooked through. Taste and adjust the seasonings if necessary.
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