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The Richmond avenue

simple recipes + simple ingredients

recipes

Crockpot Chicken Enchilada Soup

August 17, 2015

It’s 103 degrees outside and I’m just sitting here eating my bowl of soup.

I live life on the edge, man.

IMG_4968

This slow-cooking chicken enchilada soup smelled amazing when I walked through the front door, and it only took me about 15 minutes of total prep time. I sauteed an onion and some garlic, then let them simmer with enchilada sauce and chicken broth for a few minutes before combining with chicken breast, a roasted poblano pepper, black beans, corn, fire-roasted tomatoes, and seasonings.

IMG_4706

Our little old house has a little old oven and I have this irrational fear of trying to broil a single poblano pepper and somehow burning the entire house down, so I opted to roast my pepper on the stove directly over the gas flames. But if you are normal and rational and confident in your broiling abilities, feel free to roast them under your oven broiler! Or you can substitute the pepper with a can of diced green chilies.

Let everything cook in the slow cooker for 6-8 hours on low heat (I cooked mine for 6 hours), until chicken is tender and can be shredded easily with a fork. Pour into several bowls, garnish, and serve immediately.

…Or  you could eat two bowls worth while standing in the kitchen from the crockpot with a spoon – it’s up to you.

Let’s not talk about which one I did.

And let’s not talk about this little judgmental face that saw the whole thing.

IMG_4846 (1)

 

Crockpot Chicken Enchilada Soup
2015-08-10 12:31:08
Serves 6
Save Recipe
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Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 20 min
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 20 min
For the soup
  1. 1 lb skinless chicken breast
  2. 1 tbsp olive oil
  3. 1 small sweet yellow onion, diced
  4. 2 garlic cloves, minced
  5. 1 poblano pepper or 1 (4oz) can green diced chilies
  6. 1 (10 oz) bag frozen corn
  7. 1 (15 oz) can black beans, drained
  8. 1 (15 oz) can fire-roasted diced tomatoes, with juice
  9. 3 cups low-sodium chicken broth
  10. 1 (10 oz) can enchilada sauce
  11. 1 tsp ground cumin
  12. 1/2 tsp chili powder
  13. 1 1/4 tsp salt
For the garnishes (optional)
  1. cilantro
  2. corn torillas, lightly fried
  3. reduced fat cheddar cheese
  4. scallions
  5. sliced avocado
Instructions
  1. If using the poblano pepper, broil or roast pepper until skin is charred (I used medium heat, and roasted for about 7-10 minutes, turning occasionally with tongs). Set aside until cool, then peel off skin and chop.
  2. In a medium saucepan, heat olive oil over medium heat. When hot, add the onions and cook for 3-4 minutes, then add the garlic and cook for an additional 1-2 minutes, stirring often. Pour in the can of enchilada sauce and chicken broth and stir, simmering for 3-4 minutes.
  3. Place the chicken in the crockpot. Sprinkle the salt, cumin, and chili powder over the chicken, then top with poblano pepper, frozen corn, black beans, and diced tomatoes. Pour in the enchilada sauce mixture. Cover, set crockpot to low, and cook for 6-8 hours, until chicken is fully cooked and can shred easily with a fork.
  4. Serve with fried tortilla strips, sour cream, scallions, cheddar cheese, cilantro, and/or avocado slices.
The Richmond avenue https://therichmondavenue.com/

J

 

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Your comments make my day. Thank you! Cancel reply

  1. Esther says

    August 17, 2015 at 2:50 pm

    This looks delicious!

    Reply
    • Jasmine says

      August 17, 2015 at 2:51 pm

      Thank you, Esther! 🙂

      Reply
  2. frillyprettythings says

    August 17, 2015 at 3:35 pm

    Mmmmmm delicious! x

    Reply
    • Jasmine says

      August 17, 2015 at 3:45 pm

      Thank you, Franny! 🙂

      Reply
  3. Joann says

    August 17, 2015 at 8:19 pm

    This looks so tasty! It’s been in the 100’s around here too and you are tempting me to make soup! 🙂

    Reply
    • Jasmine says

      August 17, 2015 at 8:26 pm

      Do it! Do it! Do it!! 😀 Thank you, JoAnn!!

      Reply
  4. Frances says

    August 18, 2015 at 12:28 am

    This sounds delish!

    Reply
    • Jasmine says

      August 18, 2015 at 1:11 pm

      Thank you, Frances!!

      Reply
  5. Chelsea says

    August 18, 2015 at 12:43 am

    That looks and sounds absolutely amazing. I cannot cook. at all. But I may have to try this one out!

    xx Chelsea
    http://www.organizedmessblog.com

    Reply
    • Jasmine says

      August 18, 2015 at 2:35 am

      Thank you, Chelsea!! It really is the easiest thing to throw in a pot and forget about!! 🙂

      Reply
  6. Lynz Real Cooking says

    August 18, 2015 at 3:55 pm

    This looks amazing

    Reply
    • Jasmine says

      August 18, 2015 at 5:18 pm

      Thank you, Lynz! So easy!

      Reply
  7. The Hungry Southern Wanderer says

    August 18, 2015 at 4:54 pm

    If it ever cools off in Savannah, I’ll definitely try this!

    Reply
    • Jasmine says

      August 18, 2015 at 5:20 pm

      I hope it cools off soon!! 🙂 It’s been so hot and humid around here, too.

      Reply
  8. Johnny Flash says

    August 18, 2015 at 7:48 pm

    I like your blog and your smile ?

    Reply
  9. MealsWithMel says

    August 19, 2015 at 3:31 am

    Roasting poblano peppers on a gas stove top is the only way to go 🙂 Great recipe!!

    Reply
    • Jasmine says

      August 19, 2015 at 1:07 pm

      Thanks, Mel! It was definitely more fun than broiling! 🙂

      Reply
  10. The hungry homemaker says

    August 19, 2015 at 6:13 pm

    This looks delicious, I can’t wait to try it!

    Reply
    • Jasmine says

      August 19, 2015 at 6:16 pm

      Thank you, Francesca!! I hope you like it 🙂

      Reply
  11. estherjane13 says

    September 6, 2015 at 6:22 pm

    I made this for dinner last night. It was delicious! I had to use a jalapeño instead of poblano because my local grocery store didn’t have any. And I made the enchilada sauce from scratch (surprisingly easy to do). Thank you for a great recipe.

    Reply
    • Jasmine says

      September 8, 2015 at 1:19 pm

      Esther!! I am so happy to hear that you liked this!! I bet it was even better with the homemade enchilada sauce 🙂

      Reply
  12. Dona says

    October 4, 2015 at 4:51 pm

    Tried this today and it was great! Instructions were simple enough for a basic cook like me, even the poblano roasted over the stovetop part. My tummy thanks you!

    Reply
    • Jasmine says

      October 4, 2015 at 9:40 pm

      🙂 Yay – So glad!! Thank you, sweet friend! Miss you lots.

      Reply
  13. Rhonda Sittig says

    May 4, 2016 at 12:55 pm

    This looks like the best soup!! Pinning it for later… thanks Jasmine!

    Reply
    • Jasmine says

      May 4, 2016 at 1:09 pm

      Awesome, Rhonda!! This is one of my favorite crockpot soups!

      Reply
    • Jasmine says

      May 4, 2016 at 1:10 pm

      Thank you! 🙂

      Reply
  14. Archana says

    May 27, 2016 at 3:54 pm

    This looks absolutely delish!! Have to make it soon. And Love your site, photos and recipes

    Reply
    • Jasmine says

      May 31, 2016 at 3:00 pm

      Thank you so much, Archana!!

      Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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