{"id":8680,"date":"2024-04-25T12:36:59","date_gmt":"2024-04-25T12:36:59","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/crock-pot-chicken-enchilada-soup\/"},"modified":"2024-07-30T08:03:01","modified_gmt":"2024-07-30T08:03:01","slug":"crock-pot-chicken-enchilada-soup","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/crock-pot-chicken-enchilada-soup\/","title":{"rendered":"\u30af\u30c3\u30af\u30dd\u30c3\u30c8\u30fb\u30c1\u30ad\u30f3\u30a8\u30f3\u30c1\u30e9\u30fc\u30c0\u30fb\u30b9\u30fc\u30d7"},"content":{"rendered":"

Looking for a low effort, stick-to-your-ribs dinner? You’ve come to the right place. This Tex-Mex inspired soup is hearty, delicious, and endlessly riffable. Here are some ways to switch it up:<\/p>\n

\u2022\u00a0Swap in skinless bone-in chicken thighs for breasts for richer flavor and more tender meat. Keep in mind that chicken thighs require a longer cook time, so tack an extra hour on for a total of 4 hours on high in the slow cooker.<\/p>\n

\u2022\u00a0Get fancy and make your<\/p>\n

 <\/p>\n

enchilada sauce from scratch. It’s easier than you think, and it will had a smoky complexity to your broth.<\/p>\n

\u2022 Mix and match your favorite toppings. Try crushed Fritos, cubed avocado, roasted pumpkin seeds, pickled or fresh jalape\u00f1os, pickled red onions… whatever floats your boat.<\/p>\n

\u2022 Make your own black beans. (Yes, we may be leaving “easy” territory.\u00a0\ud83d\ude2c) Homemade beans are more flavorful and more economical than canned beans, so if you have the time, make ’em at home!<\/p>\n

\u2022 If you love all things spicy, add some cayenne (a pinch at a time), hot sauce, or canned chilis to your soup to kick the heat up a notch.<\/p>\n

\n
\n

Ingredients<\/h2>\n<\/div>\n
\n
\n
    \n
  • 1\/2<\/strong>Onion, finely chopped<\/li>\n
  • 1<\/strong> tsp.<\/strong>chili powder<\/li>\n
  • 1<\/strong> tsp.<\/strong>cumin<\/li>\n
  • 1<\/strong> tsp.<\/strong>garlic powder<\/li>\n
  • 1<\/strong>(19-oz)\u00a0can red enchilada sauce<\/li>\n
  • 1<\/strong>(28-oz)\u00a0can fire-roasted diced tomatoes<\/li>\n
  • 1<\/strong>(15-oz)\u00a0can black beans, drained and rinsed<\/li>\n
  • 1<\/strong>(15-oz)\u00a0can corn, drained and rinsed<\/li>\n
  • 2<\/strong> lb.<\/strong>boneless, skinless chicken breasts, cut into thirds<\/li>\n
  • 2<\/strong> 1\/2<\/strong> c.<\/strong>chicken broth<\/li>\n
  • 1\/3<\/strong> c.<\/strong>cheddar cheese, plus more for serving<\/li>\n
  • 1\/4<\/strong> c.<\/strong>heavy cream<\/li>\n
  • Sour cream, for serving<\/li>\n
  • Chopped cilantro, for serving<\/li>\n
  • Sliced lime, for serving<\/li>\n
  • Crushed tortilla chips, for serving<\/li>\n<\/ul>\n

     <\/p>\n<\/div>\n<\/div>\n

    \n
    \n

    Directions<\/h2>\n<\/div>\n
      \n
    • \n
        \n
      1. Step\u00a0<\/span>1<\/span>\n

        Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.<\/li>\n

      2. Step\u00a0<\/span>2<\/span> Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.<\/li>\n
      3. Step\u00a0<\/span>3<\/span>Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Looking for a low effort, stick-to-your-ribs dinner? You’ve come to the right place. This Tex-Mex inspired soup is hearty, delicious, and endlessly riffable. Here are some ways to switch it up: \u2022\u00a0Swap in skinless bone-in chicken thighs for breasts for richer flavor and more tender meat. Keep in mind that chicken thighs require a longer […]<\/p>\n","protected":false},"author":3,"featured_media":8681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-8680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=8680"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8680\/revisions"}],"predecessor-version":[{"id":8704,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8680\/revisions\/8704"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/8681"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=8680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=8680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=8680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}