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Crockpot Chicken Enchilada Soup

A bowl of hearty Crockpot Chicken Enchilada Soup topped with shredded cheese, black beans, and corn.
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A hearty and flavorful slow cooker chicken enchilada soup, perfect for busy weeknights or game day. This recipe is easy to make and packed with Mexican-inspired flavors.

Ingredients

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

Instructions

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

Notes

  • For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño.
  • If you prefer a creamier soup, stir in 1/2 cup of sour cream or cream cheese at the end of cooking.
  • This soup freezes well for future meal prep.

Nutrition

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