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Crockpot Chicken Enchilada Soup

A creamy, flavorful soup that combines the deliciousness of traditional enchiladas with the comforting ease of a slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (28 oz) diced tomatoes with green chilies
  • 1 can (10 oz) enchilada sauce
  • 1 cup chicken broth
Spices
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Optional Toppings
  • shredded cheese Add to taste
  • avocado Add to taste
  • cilantro Add to taste
  • sour cream Add to taste

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your crockpot. No need to worry about cutting them up just yet – they’ll shred easily after cooking!
  2. Sprinkle the black beans and corn over the chicken.
  3. Next, add the can of diced tomatoes and the enchilada sauce on top, ensuring even coverage for maximum flavor.
  4. Pour in the chicken broth, sprinkle with cumin, and chili powder. Season with salt and pepper to taste.
  5. Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once cooked, shred the chicken directly in the pot using two forks, stirring everything together to combine.
  7. Ladle the soup into bowls and top with your favorite toppings. Enjoy every creamy spoonful!

Notes

For an extra punch, toss in some chopped fresh cilantro or a squeeze of lime juice before serving. Feel free to swap black beans with pinto beans or kidney beans. If you prefer a thicker consistency, use less chicken broth, or let the soup cook uncovered for the last hour to reduce the liquid. Storing: Allow to cool, transfer to an airtight container, and refrigerate for up to 4 days. Freeze in individual portions for later enjoyment.