Description
A cozy and easy Crockpot Chicken Enchilada Soup with rich Mexican flavors and minimal prep time, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- 1 onion, diced
- Salt and pepper to taste
- Tortilla chips and cilantro for serving
Instructions
- Prep the ingredients by rinsing the chicken breasts, draining and rinsing the black beans and corn, dicing the onion, and measuring out the remaining ingredients.
- Layer the crockpot by placing chicken breasts at the bottom, pouring enchilada sauce over, and adding black beans, corn, and onion.
- Add diced tomatoes and chicken broth, then sprinkle cumin and chili powder. Season with salt and pepper, giving a gentle stir.
- Cook on low for 6–8 hours or high for 3–4 hours until chicken is cooked through.
- Shred the chicken using two forks and return it to the crockpot.
- Stir in shredded cheese until melted and adjust seasoning if needed.
- Ladle soup into bowls and garnish with tortilla chips and cilantro.
Notes
For a thicker soup, mash some beans and stir back in; for thinner, add more chicken broth. Add toppings just before serving to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg
Keywords: crockpot, soup, enchilada, comfort food, easy dinner