Crockpot Chicken Enchilada Soup

Chicken, Crock Pot, Soups

Ingredients:

  • 1 1/4 pounds boneless skinless chicken breasts (or thighs)
  • 1/2 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion diced
  • 1/2 teaspoon  ground cumin
  • 1/4 teaspoon ground chipotle chili powder (increase to 1/2 teaspoon if you prefer more of a kick)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 14.5-ounce can reduced sodium chicken broth or stock
  • 3 tablespoons cornmeal
  • 1 1/4 cups red enchilada sauce homemade or store-bought (about 10 ounces)
  • 1 15-ounce can reduced sodium black beans rinsed and drained
  • 2 15-ounce cans fire-roasted tomatoes in their juices
  • 1 15-ounce can Mexican-style corn drained or 1 1/2 cups fresh or frozen corn kernels
  • 1 4-ounce can chopped green chiles drained
  • 1 teaspoon granulated sugar
  • For serving: tortilla chips and/or nonfat plain Greek yogurt or sour cream, diced avocado, chopped cilantro, shredded cheese

Directions:

  1. Place the chicken in the bottom of a 6-quart or large slow cooker. Sprinkle with salt and pepper.
    uncooked chicken breasts in a crockpot
  2. In a large skillet, heat the olive oil over medium. Add the onion and cook until softened and beginning to turn translucent, about 5 minutes.
  3. Stir in the cumin, chipotle chile powder, and garlic. Let cook until fragrant, about 30 seconds, then transfer to the slow cooker with the chicken.
  4. In a mixing bowl or large liquid measure cup, whisk together the chicken broth and the cornmeal. Add to the slow cooker. The cornmeal will likely sink to the bottom of the bowl—simply scrape it out and into the slow cooker.
  5. To the slow cooker, add the enchilada sauce, beans, diced tomatoes, corn, and green chiles. Stir (don’t disturb the chicken—just do your best to combine the ingredients around it), then cover the slow cooker. Cook on LOW for 2 to 3 hours, until the chicken is fully cooked through and registers 165 degrees F on an instant-read thermometer.
  6. Remove the chicken to a cutting board and shred using two forks. (See notes section below for tips on thickening the soup, if desired.)
  7. Stir in the sugar, then return the chicken to the slow cooker and stir to combine. Cover and let rest 5 minutes. Taste and add additional salt as desired (some enchilada sauces may be saltier than others). Enjoy hot, with toppings of choice.