Description
This Crockpot Chicken Enchilada Soup is cozy, hearty, and packed with bold Mexican-inspired flavors. Tender chicken simmers slowly with enchilada sauce, beans, corn, and spices for a comforting one-pot meal that’s perfect for busy weeknights. Just top it with your favorite garnishes—like cheese, avocado, or sour cream—and you’ve got a dinner everyone will love!
Ingredients
Scale
- 4–6 chicken breasts
- 2 cups chicken stock
- 1 (10 oz) can red enchilada sauce
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 can corn, not drained
- 1 small can diced green chilies
- 2 teaspoons minced garlic
- 1 onion, diced
- 1 teaspoon cumin
- 1 teaspoon salt
Instructions
- Place chicken breasts into the bottom of your crockpot.
- Add the chicken stock, enchilada sauce, black beans, diced tomatoes, corn, green chilies, garlic, onion, cumin, and salt.
- Stir everything together to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the soup. Stir well.
- Taste and adjust seasoning if needed.
- Serve hot with toppings like shredded cheese, sour cream, cilantro, avocado, or tortilla chips.
Notes
- Make it creamy: Stir in a splash of heavy cream or a dollop of cream cheese before serving.
- Extra spice: Add diced jalapeños or a pinch of cayenne for more heat.
- Meal prep: This soup stores well—keep leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 970mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 65mg