Name: Crockpot Chicken Enchilada Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
Cuisine: Mexican-American
Ingredients: 2 lbs boneless skinless chicken breasts (or thighs); 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 small onion, diced; 1 cup enchilada sauce; 1 cup chicken broth (or vegetable broth); 1 tsp chili powder; 1 tsp cumin; 1/2 tsp garlic powder; Salt and pepper to taste; Optional: 1/2 cup sour cream or cream cheese for creaminess

This Crockpot Chicken Enchilada Soup is a rich and hearty dish made with tender chicken, vibrant vegetables, and a flavorful enchilada sauce. Perfect for busy days, it’s easy to throw together and simmers all day, resulting in a comforting and filling meal for the whole family.

Recipe Tips and Tricks

Layer the Ingredients: For even cooking, place the chicken at the bottom of the crockpot, followed by the vegetables and sauce on top.
Shred the Chicken: After cooking, use two forks to shred the chicken right in the slow cooker for added convenience.
Adjust the Spice: If you prefer a milder soup, use a mild enchilada sauce and reduce the amount of chili powder.
Add Creaminess: Stir in a bit of sour cream or cream cheese at the end to give the soup a creamy texture.

Why You’ll Love This Recipe

This Crockpot Chicken Enchilada Soup is the epitome of comfort food. It’s an all-in-one meal that’s packed with flavor and nutritious ingredients. You’ll love how easy it is to prepare with minimal prep time, and the crockpot does all the work, making it perfect for busy weeknights or meal prepping for the week ahead. Plus, it’s customizable to suit your tastes!

Yield: Serves 6

Crockpot Chicken Enchilada Soup

A comforting Crockpot Chicken Enchilada Soup made with tender chicken, enchilada sauce, beans, and corn—perfect for busy days.

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 15 minutes

Ingredients

2 lbs boneless skinless chicken breasts (or thighs)
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 small onion, diced
1 cup enchilada sauce
1 cup chicken broth (or vegetable broth)
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
Optional: 1/2 cup sour cream or cream cheese for creaminess

Instructions

Layer the Ingredients: Start by placing the chicken breasts at the bottom of the crockpot.
Add the Veggies: Top with diced tomatoes, black beans, corn, and onion.
Season: Sprinkle chili powder, cumin, garlic powder, salt, and pepper over the top. Pour in the enchilada sauce and chicken broth.
Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Shred the Chicken: Once the chicken is fully cooked, use two forks to shred it directly in the crockpot.
Finish: Stir in sour cream or cream cheese (optional) for a creamy texture.
Serve: Ladle into bowls and top with your favorite garnishes like cheese, cilantro, avocado, or a squeeze of lime.

Notes

Feel free to adjust the seasoning to match your preference for spiciness. The soup can be made ahead and frozen for a future meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 374Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 146mgSodium 843mgCarbohydrates 16gFiber 3gSugar 8gProtein 51g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken: Boneless, skinless chicken breasts or thighs work best in this recipe. Thighs will give a richer flavor, but chicken breasts are leaner.
Enchilada Sauce: Use your favorite enchilada sauce, whether mild, medium, or spicy. If you want extra flavor, go for a homemade enchilada sauce.
Beans & Corn: Canned black beans and corn add texture and heartiness to the soup. Drain and rinse the beans for a cleaner taste.
Broth: Chicken broth serves as the base, but vegetable broth works just as well for a lighter flavor.

Variations and Substitutions

Vegan Version: Swap the chicken for plant-based protein like tofu or tempeh. Use vegetable broth and omit any dairy or opt for plant-based sour cream.
Spicy Kick: For an extra spicy version, add diced jalapeños or use a spicier enchilada sauce.
Dairy-Free: Use dairy-free cheese and sour cream alternatives to make the recipe suitable for lactose-intolerant individuals.
Toppings: Customize your soup with your favorite toppings like shredded cheese, cilantro, avocado slices, or lime wedges.

Storage Options

This soup stores well in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. When ready to enjoy, simply reheat on the stovetop or in the microwave.