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Crockpot Chicken Enchilada Soup

A close-up of a white bowl filled with hearty Crockpot Chicken Enchilada Soup, topped with shredded chicken, black beans, corn, and cheese.
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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 with green chilies, undrained
  • 1 (4 ounce) can diced green chilies
  • 1 (1 ounce) packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: tortilla strips, avocado, sour cream, cilantro

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add black beans, corn, diced tomatoes with green chilies, and diced green chilies to the slow cooker.
  3. Sprinkle taco seasoning, chili powder, and cumin 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 slow cooker and shred it with two forks.
  7. Return shredded chicken to the slow cooker.
  8. Stir in Monterey Jack and cheddar cheese until melted and combined.
  9. Serve hot, garnished with your favorite toppings.

Notes

  • For a creamier soup, stir in 1/2 cup of sour cream or cream cheese during the last 30 minutes of cooking.
  • Adjust spice level by adding more or less chili powder or green chilies.
  • This soup is great for meal planning and can be frozen for later.

Nutrition

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