Crockpot Chicken Enchilada Soup Recipe
With 10-minutes of prep time, you’ll love this quick & easy Crockpot Chicken Enchilada Soup. Packed with spices, veggies, and beans, it’s so flavorful and hearty.
Servings 8
Calories 196kcal
Equipment
- 6-quart Slow Cooker
- forks
Ingredients
- 2 pounds boneless skinless chicken breast or chicken thighs
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper or to taste
- 3 cloves garlic minced
- 2 cups frozen corn kernels you can also use canned
- 1 large yellow onion peeled and diced
- 1 large red bell pepper cored, seeded, and diced
- 28 ounces cans black beans two 10 ounce cans rinsed and drained
- 20 ounces cans of diced tomatoes two 10 ounce cans with juice
- 20 ounces cans of enchilada sauce two cans
- 2 cups chicken broth
Optional Toppings
- shredded cheese
- diced avocado
- tortilla chips
- sour cream
- chopped fresh cilantro
- fresh lime juice
Instructions
- Place chicken in the bottom of the crockpot. Sprinkle it with chili powder, cumin, salt & pepper, and add your minced garlic.
- Add the frozen corn, black beans, onion, and bell pepper on top of the chicken. Then, pour in the tomatoes (and liquid from the can), enchilada sauce, and chicken broth.
- Put the lid on the crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- At the end of the cooking time, shred the chicken with two forks either in the crock or take it out, shred it on a plate, and then return it to the crockpot.
- Serve up the soup and top it with your favorite toppings!
Video
Notes
- Boneless, skinless Chicken breast meat or chicken thighs are equally good in the recipe.
- To add spice to your slow cooker enchilada soup, add diced jalapeno peppers.
- This recipe is made in a 6-quart slow cooker.
Nutrition
Calories: 196kcal | Carbohydrates: 14g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 463mg | Potassium: 679mg | Fiber: 2g | Sugar: 1g | Vitamin A: 806IU | Vitamin C: 25mg | Calcium: 24mg | Iron: 1mg