Crockpot Chicken Enchilada Soup
A warm, comforting dish that brings all the flavors of traditional enchiladas into a hearty soup, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 can enchilada sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups chicken broth
- Toppings: avocado, cheese, cilantro, tortilla chips
Instructions
- Layer chicken: Place the chicken breasts at the bottom of the crockpot.
- Add vegetables and beans: On top of the chicken, add black beans, corn, diced tomatoes, enchilada sauce, diced onion, minced garlic, cumin, chili powder, salt, pepper, and chicken broth.
- Combine ingredients: Gently stir the mixture to combine, ensuring the chicken is coated.
- Cook the soup: Cover and cook on low for 6-8 hours or on high for 4 hours.
- Shred the chicken: Remove the cooked chicken, shred it, and return it to the pot.
- Serve and enjoy: Ladle into bowls and top with desired ingredients.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.