Description
Crockpot Chicken Enchilada Soup is the ultimate comfort food, combining the flavors of traditional enchiladas with the convenience of a slow cooker. Tender chicken, beans, sweet corn, and rich enchilada sauce create a hearty, flavorful soup perfect for busy weeknights or cozy weekends. Top with cheese, sour cream, and fresh cilantro for a meal that’s both satisfying and visually inviting. This soup is flexible, easy to make, and a guaranteed crowd-pleaser that even tastes better as leftovers.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 cup enchilada sauce (mild, medium, or hot)
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, avocado, fresh cilantro, tortilla strips
Instructions
- Prep vegetables, beans, and chicken.
- Layer chicken, beans, corn, tomatoes, onion, and garlic in the crockpot.
- Pour enchilada sauce and broth over ingredients.
- Add seasonings and stir gently.
- Cook on low 4-6 hours or high 2-3 hours.
- Shred chicken and return to soup. Stir and taste for seasoning.
- Serve with desired toppings.
Notes
- Adjust spice level gradually.
- Add cream or sour cream near the end for a creamy version.
- Store toppings separately to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours on low (or 2-3 hours on high)
- Category: Main Course, Soup
- Method: Crockpot / Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 6-8
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 75mg