Crockpot Chicken Enchilada Soup Easy Low Calorie Wellplated Com

One of the unpleasant truths of adulthood is that, when you come down with a cold or the flu, the person who most often stays home to feed you your favorite soup (like this comforting Chicken Tortilla Soup), rub your back, and make sure you take your medicine on time is….you. Gone are the good ol’ days when you could curl up on the couch, watch Nickelodeon, and your mom would serve you endless bowls of Campbell’s tomato soup (or, if you were lucky, homemade Crockpot Tomato Soup). “Dear Body, don’t you know I have a work deadline/important presentation/40-million things to do besides lay around pathetically and blow my nose?” Effortless, easy soup recipes, like today’s crockpot chicken enchilada soup, were made for “adult” sick days…or really any time you need a low-fuss weeknight dinner!

It’s a “dump-and-go” crockpot recipe—with minimal precooking required (this Crockpot Lasagna Soup is another great low-fuss option).Healthy yet totally comforting with tender chicken, robust spices, and a little kick to clear your sinuses.Slow cooker chicken enchilada soup reheats like a dream making it the BEST soup for leftovers. (Why does one grown-up sick day somehow equal 4 days of being behind at work?!)

How to Make Crockpot Chicken Enchilada Soup

Slow cooker chicken enchilada soup is an easy, warming meal that’s ideal for any time you are feeling under the weather, or for when the weather itself is too chilly for your liking. Simply toss everything into your slow cooker, walk away, and you’ll have a nourishing dinner waiting for you when you return. (For a more traditional sick day soup, try this Healthy Creamy Chicken Noodle Soup.)

The Ingredients

Chicken. Plump, lean chicken breasts become ultra-tender as they slow cook in the crockpot and pack this soup with hearty, healthy protein.

Onion + Garlic. For a little zip and zing.Cumin + Chipotle Chili Powder. Add depth and lend a robust smoky flavor to the enchilada soup.Enchilada Sauce. Either make your own Enchilada Sauce or go with your favorite store-bought variety (I love this same short cut in my Chile Verde Pork).Chicken Stock. The primary cooking liquid for this crockpot chicken enchilada soup that adds flavor and richness.

Cornmeal. Helps thicken the soup slightly while adding a mild masa (corn) flavor.Black Beans. Provides texture and an extra dose of plant-based protein.

Corn. A can of Mexican corn is my go-to for this soup because it provides extra spice and flavor.

Fire-Roasted Tomatoes and Green Chiles. These two convenient canned options give instant complexity.Sugar. Balances out the acidity of the tomatoes and the heat of the spices.

The Directions

Storage Tips

To Store. Leftover crockpot chicken enchilada soup may be stored in the fridge for up to 5 days in a covered container.To Reheat. Soup may be warmed on the stovetop or in the microwave until steaming.To Freeze. Crockpot chicken enchilada soup may be kept frozen in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.

Recommended Tools to Make this Recipe

Skillet. A high-quality skillet, like this one with anodized aluminum, is essential for any kitchen.Slow Cooker. I’ve owned this one for years and love that once the timer is up, it automatically switches to “keep warm,” so my food stays hot without overcooking and is ready for me when I get home.Ladle. The best way to transfer soups and stews (like this Spanish Chicken Stew) to storage containers and bowls.

The sodium content of homemade and storebought enchilada sauces can greatly vary.Choosing a reduced-sodium broth ensures your soup will not become too salty when combined with the enchilada sauce.Before serving, taste the soup and then feel free to add additional salt, to taste.

Sliced avocadoShredded Mexican cheesePlain Greek yogurt (my swap for sour cream)Crushed tortilla chips (or try my homemade baked tortilla chips from this Crock Pot Healthy Nachos recipe) Diced jalapeños