This Crockpot Chicken Enchilada Soup Recipe is a delicious and easy way to enjoy the flavors of enchiladas in a comforting soup form. Perfect for busy days, this crockpot recipe allows you to set it and forget it while the flavors meld together.
Simple and Flavorful Chicken Enchilada Soup
This hearty soup features tender chicken, black beans, corn, and enchilada sauce, all simmered together in a slow cooker. It takes about 6 hours to cook on low and serves 6 people, making it a great option for family meals or meal prep.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
- Sour cream for serving (optional)
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot.
- Add Ingredients: Layer the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper over the chicken.
- Cook: Cover and cook on low for 6 hours or on high for 3 hours.
- Shred the Chicken: About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the soup.
- Add Cheese: Stir in the shredded cheese until melted and well combined.
- Serve: Ladle the soup into bowls and top with chopped cilantro and a dollop of sour cream if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 320kcal
- Fat: 12g
- Protein: 25g
- Carbohydrates: 30g
