Lazy Enchilada Soup Crockpot

Life gets busy, but dinner shouldn’t have to be a struggle. This Lazy Enchilada Soup Crockpot recipe is the ultimate “set it and forget it” meal that brings all the bold, savory flavors of classic enchiladas without any of the tedious rolling or stuffing. It is a warm, comforting bowl of goodness that satisfies your cravings for Mexican-inspired comfort food with minimal effort.

Whether you are a busy parent or someone who just wants a delicious meal waiting when you get home from work, this soup is a lifesaver. The slow cooker does all the heavy lifting, allowing the spices and sauces to meld together into a rich, flavorful broth that tastes like it spent all day simmering on a stove in a professional kitchen.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 310 kcal
• Protein: 28g
• Carbohydrates: 34g
• Fat: 7g
• Fiber: 8g
• Sugar: 6g
• Sodium: 980mg

Why Make This Lazy Enchilada Soup Crockpot

The primary reason to make this recipe is the incredible ratio of effort to flavor. It is a “dump-and-go” recipe, meaning you spend less than ten minutes in the kitchen before letting the crockpot take over. It uses simple pantry staples like canned beans, corn, and enchilada sauce, making it an affordable option for large families or meal prepping for the week.

Furthermore, it is a highly customizable base. You can make it as spicy or as mild as you like just by switching the type of enchilada sauce you buy. It is naturally high in protein and fiber, making it a healthy choice that keeps you full and satisfied throughout the evening.

How to Make Lazy Enchilada Soup Crockpot

Getting this soup started is as simple as opening a few cans and turning on your slow cooker. Follow these easy steps to get a perfect result every time.

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 28 oz red enchilada sauce (mild, medium, or hot)
• 32 oz chicken broth (low sodium preferred)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) whole kernel corn, drained
• 1 can (10 oz) diced tomatoes with green chiles (like Ro-tel)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste

Directions

Step 1: Preparation and Layering

Place the raw chicken breasts at the bottom of your slow cooker. Ensure they are in a single layer if possible to allow for even cooking. Sprinkle the diced onions and minced garlic over the top of the chicken.

Step 2: Combining Ingredients

Add the drained black beans, drained corn, and the entire can of diced tomatoes with green chiles (including the juices) into the crockpot. Pour the red enchilada sauce and chicken broth over the mixture. Add the cumin, chili powder, salt, and pepper.

Step 3: Slow Cooking

Cover the crockpot with its lid. Set the temperature to LOW and cook for 6 to 7 hours, or set to HIGH and cook for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.

Step 4: Shredding the Chicken

Remove the chicken breasts from the crockpot and place them on a cutting board or in a bowl. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir well to combine all the ingredients.

Step 5: Final Seasoning

Taste the soup and adjust the salt or pepper if needed. If you prefer a thinner soup, you can add a splash more broth. If you want it heartier, let it sit on the “Warm” setting for another 20 minutes to thicken slightly.

How to Serve Lazy Enchilada Soup Crockpot

The best part of this soup is the toppings! Ladle the hot soup into deep bowls and set out a variety of garnishes. Fresh avocado slices, a dollop of sour cream, and a sprinkle of shredded cheddar or Monterey Jack cheese are classic choices. For a bit of crunch, add a handful of tortilla strips or crushed corn chips. A squeeze of fresh lime juice and some chopped cilantro will brighten the flavors and add a fresh finish.

How to Store Lazy Enchilada Soup Crockpot

This soup stores beautifully, making it perfect for leftovers. Allow the soup to cool completely before transferring it to airtight containers. It will stay fresh in the refrigerator for up to 4 days. If you want to freeze it, this soup freezes exceptionally well for up to 3 months. To reheat, simply place it in a saucepan over medium heat until steaming, or microwave individual portions in 1-minute intervals, stirring in between.

Expert Tips for Perfect Lazy Enchilada Soup Crockpot

To get the most out of this recipe, try using a high-quality enchilada sauce, as it provides the bulk of the flavor. If you find your soup is a little too thin for your liking, you can stir in 4 ounces of softened cream cheese at the very end until it melts; this creates a “creamy” enchilada soup that is absolutely decadent. Always rinse your black beans thoroughly to keep the broth clear and vibrant.

Delicious Variations

If you want to switch things up, try using green enchilada sauce and salsa verde for a “Verde” version of the soup. You can also swap the chicken for a chuck roast to make a beef enchilada soup, though you should increase the cook time to 8 hours on low. For a vegetarian version, omit the chicken and add an extra can of beans and some diced bell peppers or sweet potatoes for bulk.

Frequently Asked Questions

Q: Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but you may need to add an extra hour to the cooking time on the LOW setting to ensure they are fully cooked and tender.

Q: Is this soup spicy?

The spice level depends entirely on the enchilada sauce you choose. If you use “Mild” sauce, the soup will be very family-friendly. For a kick, choose “Hot” sauce or add a chopped jalapeño.

Q: Can I make this in an Instant Pot?

Absolutely! Place all ingredients in the Instant Pot and cook on High Pressure for 20 minutes, followed by a natural pressure release for 10 minutes.

Q: How can I make the soup thicker?

You can thicken the soup by blending a small portion of the beans and liquid before adding the shredded chicken back in, or by adding a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) during the last 30 minutes of cooking.

Q: Can I use rotisserie chicken instead?

Yes! If using pre-cooked rotisserie chicken, add it during the last 30 minutes of cooking just to heat it through, as it doesn’t need the full 6 hours to cook.

Conclusion

The Lazy Enchilada Soup Crockpot is proof that you don’t need to spend hours in the kitchen to enjoy a restaurant-quality meal. It is flavorful, filling, and incredibly easy to customize with your favorite toppings. Give this recipe a try on your next busy weekday, and it is sure to become a regular part of your dinner rotation. Enjoy the warmth and zest of this effortless Mexican-style feast!

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