Go Back
As the leaves begin to turn and the air takes on a crispness that signals the arrival of autumn, our cravings often shift toward comforting, hearty meals. The charm of this season lies not just in its vibrant colors, but also in the warmth it invites us to create in our kitchens. Autumn is a time for gathering, reflection, and, most importantly, indulging in soul-soothing recipes that nourish both body and spirit. Among the myriad of autumn-inspired dishes, the Autumn Bliss Chicken Enchilada Soup stands out as a wholesome choice that encapsulates the essence of the season.

Fall Crockpot Chicken Enchilada Soup

Warm up your fall evenings with Autumn Bliss Chicken Enchilada Soup, a hearty dish that beautifully captures the essence of the season. This comforting soup combines tender chicken, black beans, corn, and a rich blend of spices, all slow-cooked to perfection. Not only is it a nourishing meal packed with protein and fiber, but it's also versatile and perfect for busy nights. Garnish with fresh cilantro and avocado for added flavor and enjoy the heartwarming tastes of autumn.
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt (to taste)

1/4 tsp black pepper (to taste)

4 cups chicken broth

1 cup shredded cheddar cheese (plus extra for serving)

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Base: In a crockpot, add the boneless chicken breasts, black beans, corn, red enchilada sauce, diced tomatoes with green chilies, onion, garlic, and bell pepper.

    Season the Soup: Sprinkle the ground cumin, chili powder, smoked paprika, salt, and black pepper over the ingredients in the crockpot. Pour the chicken broth on top, ensuring all ingredients are submerged.

      Cook the Chicken: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

        Shred the Chicken: Once finished cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup and stir well.

          Add Cheese: Stir in the shredded cheddar cheese until melted and well incorporated, creating a creamy texture.

            Serve: Ladle the soup into bowls and top with additional shredded cheese, diced avocado, fresh cilantro, a dollop of sour cream, and a squeeze of lime juice for a burst of flavor.

              Enjoy the Flavors of Fall: This soup is perfect for a cozy evening, and the flavors may even deepen if you let it sit for a while before serving!

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings