Crockpot Enchilada Soup
I am kind of all about soup right now. It’s so easy to put together, it reheats fantastically as leftovers, and I can justify making yet another item from my Pinterest board called “Carbs, Carbs, Carbs” to go along with it.
And if I can make it in the crockpot? Then it is truly the perfect thing to make when it’s January and you have a new baby and want to continue not making complicated meals for as long as humanly possible.
This crockpot chicken enchilada soup is a particularly great one because it’s jammed full of vegetables (it has some sour cream in it, but the creamy texture is really from the pureed vegetables and beans). And if you want it to be vegetarian, just go ahead and leave out the chicken. This soup is plenty flavorful enough without it.
We ate it twice this week, and I’m still happy to eat the leftovers today for lunch. And happily there are a few leftover rolls to eat with it too.
crockpot chicken enchilada soup
Crockpot Enchilada Soup
Crockpot meals are my favorite and this chicken enchilada soup is no exception!
Ingredients
- 6 cups chicken or vegetable broth
- 1-2 chicken breasts frozen is fine
- 4 oz can diced green chilies
- 1/2 onion diced
- 3 medium potatoes peeled and chopped into large chunks
- 1 cup butternut squash peeled and diced
- 1 sweet red pepper diced (I left it out this time because I didn't have one)
- 3/4 cup dried white beans rinsed (I used Great Northern)
- 2 cloves garlic
- 1 tsp salt
- 1 tsp ground cumin
- 1 tbsp taco seasoning
- 1/2 cup sour cream
Instructions
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Put everything except the sour cream in the crockpot and let cook on high for 4-5 hours or low for 7-8 hours. Remove the chicken breast(s), and puree everything else with an immersion blender or with a regular blender. Shred the chicken and add it back in.
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Stir in the sour cream, salt to taste, and let warm through for a few minutes if needed.
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Serve with tomatoes, shredded cheese, green onions, diced avocado, or other toppings.
Recipe Notes
(adapted from It's So Tasty Too!)
This soup sounds so good right about now! I am always a little afraid to use dried beans in, well, anything to be honest… Will they be fully cooked or still be hard? Do you soak them or just throw them in?
Sounds delicious! Do you use your stand mixer to shred your chicken? If not, you should try it–so simple and no clumps!
One of my all-time favorite foods. I don't puree anything. Also, I don't use potatoes or squash, but that is an excellent idea. I serve mine with fresh cilantro, corn chips, avocado slices, and a wedge of lime to squeeze over the top.
Love your crockpot recipes! I am really into my crockpot right now. I made you white chicken chili for my family (parents, sister, etc) This Christmas, and they loved it. Thanks for feeding my family.
This sounds so good! I love making soups too. Last night, I made a chicken and rice soup with the carcass from the chicken we roasted the night before!
I'm dying to know, once it's pureed is there any hint of bean texture or just normal pureed soup? The husband doesn't do any form of beans. Can I sneak them in without him knowing?
I'm curious if you ever made this? I did tonight and it does have a slight gritty feel. I'm thinking I didn't cook it long enough (7 hours on low).
I'm so sorry to hear that! Mine didn't have that at all – I wonder if my crockpot just cooks hotter. If you're having grittiness, you might want to try soaking your beans overnight before putting them in.
This look delicious! I love crock-pot everything! I just started following you, via your sister Merrick. Look forward to more great recipes!
We had this for Sunday dinner last night and it was a huge success. Thanks!
Yay! I love a good crockpot recipe 🙂