Go Back

Crockpot Chicken Enchilada Soup

A warm and hearty dish packed with tender chicken, beans, corn, and spices, perfect for chilly evenings and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Use Halal-friendly chicken.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 can enchilada sauce
  • 1 cup chicken broth Use low-sodium if desired.
Spices and Toppings
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • to taste shredded cheese for topping Cheddar or Mexican blend works well.
  • to taste chopped cilantro for garnish

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your crockpot.
  2. Add the drained black beans and corn to the crockpot, followed by the can of diced tomatoes with green chilies.
  3. Pour in the enchilada sauce and the chicken broth.
  4. Sprinkle in the cumin, chili powder, salt, and pepper. Stir to mix well.
Cooking
  1. Cover your crockpot and set it to low for 6 hours or high for 4 hours.
  2. Once cooked, shred the chicken right in the pot using two forks and mix everything together.
Serving
  1. Ladle the soup into bowls and top with shredded cheese and chopped cilantro before serving.

Notes

For a vegetarian version, replace chicken with beans or lentils, and use vegetable broth. Store leftovers in airtight containers for 3-4 days in the refrigerator or freeze for up to 3 months.