This ‘dump and go’ Crock-pot chicken enchilada soup has a blend of tender shredded chicken, hearty black beans, and zesty tomato sauce, infused with smoky chipotle peppers, spices, and a refreshing squeeze of lime juice.

It’s the perfect balance of warmth, spice, and freshness, and its simplicity makes it a go-to choice for a flavorful, low-effort dinner (which is, of course, my favorite kind!).

The Magic of Dump and Go

One of the most appealing aspects of the Crock-pot chicken enchilada soup (if you ask me, haha) is the ‘dump and go’ method of cooking it. You simply toss all the ingredients into your slow cooker, turn it on, and walk away while it works its magic. It’s amazing.

This meal requires minimal effort, but delivers maximum flavor. The slow cooking process allows all the ingredients to blend together, infusing your home with a tantalizing aroma, all while you sit back and relax. #chillin

The Ingredient List

• 2 pounds chicken breast (about 3 large breasts)
• 4 cups chicken broth
• 2 cans black beans (15 ounce cans)
• 1 can tomato sauce (15 ounce can)
• 4 ribs celery (chopped)
• 1 yellow onion (chopped)
• 3 teaspoon minced garlic (or 3 cloves of garlic chopped)
• 1 tablespoon minced chipotle peppers in adobo
• 1 tablespoon adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 2 tablespoon lime juice (the juice of one lime)

Making the Soup

Now, let’s talk about how to make this flavorful soup. It’s really a breeze:

1. Place the chicken breasts in the bottom of your Crock-pot.
2. Add the black beans, tomato sauce, celery, onion, garlic, chipotle pepper, and adobo sauce.
3. Sprinkle all the spices over the ingredients.
4. Pour in the chicken broth and give it a good stir.
5. Cover and cook on high for 3 hours, or until the chicken is tender and shreddable.
6. Once the chicken is cooked, remove it from the pot, shred it into bite-sized pieces, and return it to the crock.
7. Just before serving, squeeze in that lime juice and give it a final stir.

And Now for the Fun Stuff – Garnishes and Variations

• Shredded cheese: A generous sprinkle of shredded cheddar or Monterey Jack cheese adds a creamy, melty dimension.
• Chopped cilantro: Fresh cilantro lends a burst of freshness and a pop of color.
• Green onion: Sliced green onions provide a mild, oniony kick.
• Avocado: Creamy avocado chunks or slices offer a cool contrast to the warm, spicy broth.
• Sour cream: A dollop of sour cream adds richness and a bit of tang.
• Tortilla strips: For that essential crunch, consider adding crispy tortilla strips or tortilla chips. Don’t have any in the pantry? Make your own flour tortilla chips. They’re easy and delicious.
• Corn: Sweet, golden corn kernels add a delightful burst of sweetness and texture.
• Bell peppers: Colorful bell peppers bring a crisp, fresh crunch and a mild, sweet flavor to the mix.

Storing This Chicken Enchilada Soup

This soup stores great and is a fantastic make-ahead meal. Store leftovers in an airtight container in the refrigerator for 3-4 days. And if you want to save it for a longer period, pop it in the freezer instead. Make sure to use freezer-safe containers or heavy-duty Ziplock bags. The soup can be kept in the freezer for up to 3 months.

There you have it, my friends – this Crock-pot chicken enchilada soup is a comforting, flavorful, and effortless meal. In fact, it’s a testament to the joys of slow cooking, where a little bit of prep leads to a really big payoff.

So, whether you’re feeding your family on a busy weeknight or preparing for a huge gathering (like say for Halloween night), this is a soup everyone will love. Customize it to your heart’s content, and savor a delicious, homemade bowl of goodness tonight.