Chicken Enchilada Soup (Crockpot)
October 17, 2014
"You've heard of dump cakes? Well, this is a "dump soup"! Just throw all the ingredients in a crockpot and walk away..."
- Optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.
- Serving Size: 1 (589.8 g)
- Calories 988.8
- Total Fat - 8.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 130.4 mg
- Sodium - 1342.1 mg
- Total Carbohydrate - 161.1 g
- Dietary Fiber - 30.4 g
- Sugars - 11.9 g
- Protein - 70.2 g
- Calcium - 172.5 mg
- Iron - 8.9 mg
- Vitamin C - 86.5 mg
- Thiamin - 1.3 mg
Step by Step Method
Place all ingredients EXCEPT CHICKEN in the crockpot. Stir to combine. Taste and adjust salt and cumin, if needed.
Add chicken to the crockpot and cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
Serve warm, with optional garnishes.
- Slow Cooker
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a richer flavor, use homemade chicken stock and enchilada sauce.
- If you prefer a milder flavor, use mild green chiles instead of diced green chiles.
- Instead of chicken stock, use vegetable stock. This substitution is great for those who are looking for a vegetarian version of the soup, or are looking to cut down on their meat consumption.
- Instead of canned tomatoes, use fresh tomatoes. This substitution will give the soup a fresher, brighter flavor, as well as providing more vitamins and minerals.
Vegetarian Option Replace the chicken with a can of chickpeas and increase the cumin to 1 teaspoon. Cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat, until the chickpeas are cooked through. Serve warm, with optional garnishes.
Tofu Option Replace the chicken with 1 package of extra-firm tofu, diced into cubes. Increase the cumin to 1 teaspoon. Cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat, until the tofu is cooked through. Serve warm, with optional garnishes.
Mexican Rice: Mexican Rice is a delicious side dish that pairs perfectly with Chicken Enchilada Soup. It's flavorful and easy to make, and it adds a nice contrast to the soup's creamy texture. Plus, it's a great way to add more vegetables to your meal!
Black Beans: Black Beans are a great accompaniment to Mexican Rice and Chicken Enchilada Soup. They are packed with protein and fiber, and they add a savory flavor and texture to the meal. Plus, they are easy to make and can be served as a side dish or incorporated into the soup.
FAQQ: How long should I cook the soup in the crockpot? A: Cook the soup for 3 to 4 hours on high heat or 6 to 8 hours on low heat, until the chicken is cooked through and shreds easily.
Q: What ingredients do I need for this soup? A: You will need boneless, skinless chicken breasts, carrots, celery, onion, garlic, chicken broth, Italian seasoning, and salt and pepper.
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The enchilada sauce used in Chicken Enchilada Soup is believed to have originated in Mexico, where it has been a popular dish since the 19th century.
The Crockpot, used in this recipe, was invented by Irving Naxon in 1940. Naxon's mother was inspired by a traditional Jewish stew called Cholent, which required long, slow cooking.