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Crockpot Chicken Enchilada Soup

A hearty bowl of Crockpot Chicken Enchilada Soup topped with shredded cheese, sour cream, and cilantro.
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A hearty and flavorful slow cooker chicken enchilada soup, perfect for busy weeknights or game day. This easy recipe features tender chicken, beans, corn, and classic enchilada spices, topped with your favorite garnishes.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (1 ounce) packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: tortilla strips, sour cream, avocado, cilantro, jalapeños

Instructions

  1. Place chicken breasts in the bottom of your crockpot.
  2. Add black beans, corn, diced tomatoes and green chilies, and diced green chilies to the crockpot.
  3. Sprinkle taco seasoning, chili powder, cumin, and cayenne pepper (if using) over the ingredients.
  4. Pour in the chicken broth.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  6. Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
  7. Stir in Monterey Jack and cheddar cheeses until melted and combined.
  8. Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier soup, add an extra pinch of cayenne pepper or a diced jalapeño to the crockpot.
  • If you prefer a creamier soup, stir in 1/2 cup of sour cream or cream cheese at the end of cooking.
  • This soup is great for meal planning and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://delicerecipe.com/crockpot-chicken-enchilada-soup/