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Cozy Chicken Enchilada Soup | Easy Freezer Crockpot Meal Recipe

als for New Moms- Chicken Enchilada Soup Recipe
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★★★★★

5.1 from 8 reviews

This Healthy Freezer Crockpot Dump Chicken Enchilada Soup is a flavorful, comforting meal perfect for new moms or anyone looking for an easy, nutritious dinner. Packed with black beans, corn, chicken, and smoky chipotle peppers, this soup comes together effortlessly in a crockpot and can be prepped in advance and frozen for convenience. Serve with your favorite toppings like avocado, sour cream, or cilantro for a satisfying meal.

Ingredients

Scale

Main Ingredients

  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 cup tomato sauce
  • 2 (15 ounce) cans no salt-added black beans, drained and rinsed
  • 2 cups corn kernels
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 3 teaspoons chopped chipotle peppers in adobo sauce
  • 1 pound boneless skinless chicken breasts
  • 3 cups low sodium chicken broth
  • Salt and pepper, to taste

Optional Serving Ingredients

  • Crispy tortilla strips
  • Diced avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro

Instructions

  1. Prep Vegetables: Dice the yellow onion, red bell pepper, and mince the garlic cloves. This ensures even cooking and maximizes flavor infusion throughout the soup.
  2. Combine Ingredients: In a large gallon-sized freezer bag, add the diced onion, red bell pepper, minced garlic, fire-roasted tomatoes, tomato sauce, drained black beans, corn kernels, cumin, oregano, chopped chipotle peppers, and boneless skinless chicken breasts. Remove as much air as possible, seal the bag, and freeze for up to three months.
  3. Thaw: When ready to cook, thaw the freezer bag in the refrigerator for 24 hours to allow the ingredients to defrost safely overnight.
  4. Cook in Crockpot: Transfer all contents from the bag into the slow cooker. Add 3 cups of low sodium chicken broth and stir gently to combine. Cook on low for 8 hours until the chicken is tender and flavors have melded.
  5. Shred Chicken: Using two forks, shred the chicken breasts directly in the crockpot for easy mixing.
  6. Season: Taste the soup and add salt and pepper as needed to enhance the flavors.
  7. Serve: Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, sour cream or Greek yogurt, and fresh cilantro as desired for extra texture and freshness.

Notes

  • For meal prep convenience, this soup can be frozen for up to three months in the zip-top freezer bag.
  • Use low sodium or no salt-added ingredients to control sodium content.
  • If you prefer a spicier soup, add additional chipotle peppers or a dash of cayenne pepper.
  • This recipe is easily customizable with different vegetables like zucchini or carrots.
  • Leftovers refrigerate well for up to 4 days or can be frozen again after cooking.
  • Serve with your choice of garnishes to add texture and freshness.

Nutrition

Keywords: chicken enchilada soup, crockpot soup, freezer meals, healthy soup, slow cooker recipes, new mom meals, easy dinner, Mexican soup

Find it online: https://reemcook.com/als-for-new-moms-chicken-enchilada-soup-recipe/