Description
A cozy and delicious recipe for Crockpot Chicken Enchilada Soup that’s easy to make.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper on top of the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir it back into the soup.
- If desired, stir in shredded cheese until melted.
- Serve hot, garnished with chopped cilantro if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Adjust the spice level by adding more or less chili powder.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot Chicken Enchilada Soup, easy soup recipe, cozy meal