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crockpot chicken enchilada soup
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Crockpot Chicken Enchilada Soup

This crockpot chicken enchilada soup is a hearty, flavor-packed meal that’s easy to throw together and perfect for busy days. Tender shredded chicken, beans, corn, and a rich enchilada-style broth come together in the slow cooker for a comforting, satisfying soup. It’s simple, customizable, and even better topped with all your favorite garnishes.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Main Course, Soup
Servings: 6

Ingredients

  • 1 pound skinless & boneless chicken breasts
  • 1 15 ounce can whole kernel corn, drained
  • 1 15 ounce can black beans, drained and rinsed
  • 1 14.5 ounce can fire roasted diced tomatoes, undrained
  • 1 14.5 ounce can chicken broth
  • 1 10 ounce can red enchilada sauce
  • 1 small onion chopped
  • 1 4 ounce can diced green chiles
  • 3 cloves garlic minced
  • 1.5 teaspoon ground cumin
  • 1.5 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Your choice of toppings

Instructions

  • Add the chicken, corn, black beans, tomatoes, chicken broth, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, and pepper to the slow cooker.
  • Stir everything together, cover, and cook on low for about 6 hours.
  • Once the chicken is cooked through, remove it from the slow cooker and shred it.
  • Return the shredded chicken back to the soup and stir to combine.
  • Garnish as desired and serve.