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Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup
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This Crockpot Chicken Enchilada Soup is the ultimate comfort food for a busy family. It is completely halal-friendly, simplifies your life with very little prep work, uses wholesome ingredients, and offers a rich, zesty flavor profile. It's highly customizable, yields a large batch, and tastes like love in every spoonful, making it a weekly staple.

Ingredients

Scale

1.5 lbs Halal Chicken Breasts
4 cups Halal Chicken Broth
15 oz Red Enchilada Sauce
15 oz can Black Beans
1 cup Cor
10 oz can Diced Tomatoes with Green Chiles
1 medium Onio
3 cloves Garlic
1 tbsp Chili Powder
1 tsp Cumi
1 tbsp Lemon Juice
0.5 cup Crème Fraîche or Greek Yogurt

Instructions

  1. Prep the Base: Place the raw halal chicken breasts at the bottom of your slow cooker
  2. Add Vegetables and Beans: Add the diced onions, minced garlic, black beans, corn, and diced tomatoes with green chiles on top of the chicke
  3. Season: Sprinkle the chili powder and cumin over the ingredients. Pour in the red enchilada sauce and the halal chicken broth. Add the lemon juice to provide that essential zest
  4. Cook: Cover the slow cooker. Set it to "Low" for 6 to 8 hours or "High" for 3 to 4 hours. You want the chicken to be tender enough to shred easily
  5. Shred the Chicken: Once the timer goes off, remove the chicken breasts. Use two forks to shred the meat into bite-sized pieces. Return the shredded meat back to the Crockpot Chicken Enchilada Soup
  6. Make it Creamy: Stir in the crème fraîche or Greek yogurt. This adds a velvety texture to the Crockpot Chicken Enchilada Soup. Let it sit for another 10 minutes on the "Warm" setting to meld the flavors

Notes

Do not overcook the chicken; breasts can become dry if left too long on high heat.

Use a high-quality halal chicken broth as it forms the base and impacts the final taste.

For deeper flavor, sear the chicken breasts in a pan for 2 minutes per side before adding them to the crockpot.

To thicken the soup, mash a handful of black beans against the side of the pot to release natural starches.

Always taste the soup before serving to adjust salt or lemon juice as needed.

Store cooled soup in airtight containers in the refrigerator for up to 4 days.

For longer storage, freeze the soup for up to 3 months; thaw in the fridge overnight before reheating.

Reheat on the stovetop over medium heat, stirring occasionally until simmering, or microwave individual portions for 2-3 minutes.

Avoid vigorously boiling the soup after adding dairy (crème fraîche or yogurt) to prevent separation.

Nutrition

Find it online: https://fabiloustaste.com/crockpot-chicken-enchilada-soup/