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chicken enchilada soup crockpot

Chicken Enchilada Soup Crockpot

This crockpot chicken enchilada soup is hearty, flavorful, and slow-cooked for tender chicken and bold enchilada flavor.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup
Cuisine Mexican-Inspired
Servings 6 bowls
Calories 340 kcal

Equipment

  • Crockpot / Slow Cooker

Ingredients
  

  • 500 g chicken breast boneless, skinless
  • 2 cups red enchilada sauce
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1 tsp ground cumin
  • salt and pepper to taste

Instructions
 

  • Add all ingredients to the crockpot and stir gently to combine.
  • Cover and cook on low for 6 hours or high for 3–4 hours.
  • Remove chicken, shred with forks, and return to the soup.
  • Taste, adjust seasoning, and serve hot.

Notes

Serve with tortilla chips, cheese, or sour cream if desired.

Nutrition

Calories: 340kcalCarbohydrates: 28gProtein: 32gFat: 8gFiber: 6g
Keyword Chicken Enchilada Soup, Crockpot Soup, Slow Cooker Soup
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