Crock Pot Chicken Enchilada Soup

This Crock Pot Chicken Enchilada Soup is a hearty and flavorful recipe, which uses boneless chicken breasts and black beans. It’s a no-fuss take on the classic, ready in about 8 hours and 10 minutes.

Crock Pot Chicken Enchilada Soup Ingredients

• 1 pound boneless skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 ½ cups frozen corn kernels
• 15 ounces canned black beans (1 can, rinsed and drained)
• ½ cup finely diced onion
• 1 red bell pepper, seeded and finely diced
• 14 ½ ounces canned diced tomatoes
• 10 ounces red enchilada sauce
• 2 cups chicken broth
• toppings as desired (see notes)

How To Make Crock Pot Chicken Enchilada Soup

1. Add chicken and spices: Place the chicken breasts at the bottom of a slow cooker and sprinkle with chili powder, cumin, salt, pepper, and garlic powder.
2. Add veggies and beans: Add the corn, black beans, onion, and red bell pepper on top of the chicken.
3. Pour in liquids: Pour the diced tomatoes, enchilada sauce, and chicken broth over everything.
4. Cook the soup: Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
5. Shred the chicken: Once cooked, remove the lid and shred the chicken with two forks.
6. Serve: Ladle into bowls and top with your favorite toppings like cheese, sour cream, avocado, or cilantro.

Recipe Tips

• Can I use rotisserie chicken instead? Yes, add shredded rotisserie chicken during the last 30 minutes of cooking to warm through.
• How to thicken the soup: Add a tablespoon of cornstarch mixed with water, or blend a portion of the soup and stir it back in.
• What toppings work best? Popular options include shredded cheese, crushed tortilla chips, sour cream, diced avocado, and fresh cilantro.
• Can I make it spicier? Add diced jalapeños or use hot enchilada sauce for extra heat.
• Is this soup freezer-friendly? Yes, it freezes well. Let it cool completely before transferring to freezer-safe containers.

What To Serve With Chicken Enchilada Soup

This cozy soup pairs well with Tex-Mex sides and toppings:

• Warm cornbread or tortilla chips
• Simple green salad with lime vinaigrette
• Mexican rice or cilantro-lime rice
• Quesadillas or cheesy nachos

How To Store Chicken Enchilada Soup

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Cool the soup fully, then freeze in individual portions for up to 3 months.

Chicken Enchilada Soup Nutrition Facts

• Calories: 219
• Carbohydrates: 19g
• Protein: 27g
• Fat: 4g
• Cholesterol: 72mg
• Sodium: 1169mg
• Potassium: 815mg
• Fiber: 3g
• Sugar: 2g
• Calcium: 25mg
• Iron: 1.7mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in an Instant Pot instead?
Yes, pressure cook on high for 15 minutes and let the pressure release naturally for 10 minutes before shredding the chicken.

Why is my soup too thin?
This soup has a broth base, but you can thicken it with blended beans or a cornstarch slurry if desired.

Can I use green enchilada sauce?
You can, but the flavor will be different—a bit tangier and less rich than red sauce.

How to make it dairy-free?
Skip dairy-based toppings like cheese or sour cream, and choose dairy-free alternatives.

Can I prep this ahead of time?
Yes, add all ingredients (except broth) to a freezer bag. When ready to cook, thaw slightly, add to the slow cooker with broth, and cook as directed.

Try More Recipes:

• Crock Pot Chicken Stew
• Crock Pot Chicken Potato Soup
• Crockpot BBQ Chicken Wings