Print

Crockpot Chicken Enchilada Soup

A close-up of a white bowl filled with Crockpot Chicken Enchilada Soup, topped with shredded cheese and tortilla strips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful slow cooker chicken enchilada soup with beans and corn, perfect for busy weeknights or game day.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (1 ounce) packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: tortilla strips, sour cream, avocado, cilantro

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add black beans, corn, diced tomatoes and green chilies, diced green chilies, taco seasoning, chili powder, and cumin to the slow cooker.
  3. Pour chicken broth over the ingredients.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  5. Remove chicken from the slow cooker and shred it with two forks.
  6. Return shredded chicken to the slow cooker.
  7. Stir in Monterey Jack and cheddar cheese until melted and combined.
  8. Serve hot with your favorite toppings.

Notes

  • For a creamier soup, stir in 1/2 cup of sour cream or cream cheese at the end of cooking.
  • Adjust seasoning to your preference.
  • This soup freezes well for future meals.

Nutrition

Find it online: https://delishsymphony.com/crockpot-chicken-enchilada-soup/