Name: Chicken Enchilada Soup Crock Pot
Prep time: 15 min
Cook time: PT-493494H58M15S
Total time: 7 h 15 min
Ingredients: 2 pounds boneless, skinless chicken breasts, excess fat removed; 1 medium-sized onion, peeled and chopped; 4 cloves garlic, peeled and minced; 15-ounce can black beans, drained and rinsed; 2 cups frozen yellow corn; 14.5-ounce can diced tomatoes, fire-roasted; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 1 teaspoon ancho chile powder (found in the spice aisle) [or use 1-1/2 tablespoons chili powder labeled gluten-free]; *1-1/2 cup masa harina (found in ethnic food aisle); *4 cups water; 28-ounce can red enchilada sauce; 4 cups chicken broth; shredded pepper jack cheese; gluten-free sour cream; lime slices; fresh cilantro, rinsed and chopped; crispy tortilla strips

Chicken Enchilada Soup Crock Pot

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Enchilada Soup Crock Pot features shredded chicken, black beans, yellow corn, diced tomatoes, and enchilada sauce. It is easy, flavorful, and gluten-free.

Prep time is 15 minutes.

Author: Pam
Prep Time: 15 minutes
Cook Time: 7-9 hours LOW
Total Time: 7 hours 15 minutes
Yield: 6-8 sevings
Method: Crock Pot
Diet: Gluten Free

Ingredients

2 pounds boneless, skinless chicken breasts, excess fat removed

1 medium-sized onion, peeled and chopped

4 cloves garlic, peeled and minced

15-ounce can black beans, drained and rinsed

2 cups frozen yellow corn

14.5-ounce can diced tomatoes, fire-roasted

2 teaspoons ground cumin

1 teaspoon kosher salt

1 teaspoon ancho chile powder (found in the spice aisle) [or use 1-1/2 tablespoons chili powder labeled gluten-free]

*1-1/2 cup masa harina (found in ethnic food aisle)

*4 cups water

28-ounce can red enchilada sauce

4 cups chicken broth

Optional toppings:

shredded pepper jack cheese

gluten-free sour cream

lime slices

fresh cilantro, rinsed and chopped

crispy tortilla strips

Cook Mode Prevent your screen from going dark

Instructions

Add: Place the chicken breasts, chopped onion, and minced garlic in a 6-quart crock pot.
Rinse: Pour the can of black beans into a colander or strainer to drain away the packing liquid, then rinse with running water. This process removes excess starch, sodium, and potential metallic flavor. Better-tasting beans mean a more flavorful soup.
Add: Next, add the beans, frozen yellow corn, and can of fire-roasted diced tomatoes.
Add seasoning: Add the ground cumin, salt, and ancho powder. (Ancho powder is gluten-free and adds mild heat and earthy, smoky sweetness. If it’s not available, you can use regular chili powder labeled gluten-free.)
Combine and add: In a large bowl, combine the masa harina and 4 cups of water. Stir to combine, then add to the crock pot. This mixture helps thicken the soup and adds wonderful, authentic flavor. *[If masa harina is not available, you can thicken the soup by adding 6 corn tortillas and omitting 4 cups of water. Tear the tortillas into several pieces before adding them to the crock pot. As they cook, they will dissolve.
Add: Add the red enchilada sauce and chicken broth. Stir to combine the ingredients, keeping the chicken breasts near the bottom so they become tender.
Cook: With the lid on, cook on LOW for 7-9 hours or on HIGH for 4-5 hours.
Shred chicken: When the chicken breasts are tender and tear apart easily, carefully lift them out with a meat fork and place on a plate. Using two forks, shred the chicken into bite-sized pieces, then add them back to the soup.
Add toppings: Ladle soup into bowls and top with all or none of these optional toppings: shredded pepper jack cheese, sour cream, slices of fresh lime, chopped cilantro leaves, and/or crispy tortilla strips.

Find it online: https://soupsofine.com/chicken-enchilada-soup-crock-pot/