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Crockpot Chicken Enchilada Soup

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 350
A hearty and flavorful soup perfect for cozy nights, loaded with chicken, beans, and spices, all cooked effortlessly in a slow cooker.

Ingredients

Main ingredients

  • 1.5 lbs boneless skinless chicken breast
  • 15 oz black beans (drained and rinsed)
  • 30 oz pinto beans (drained and rinsed)
  • 2 large green bell peppers (diced)
  • 15 oz diced tomatoes
  • 4 oz diced green chilies
  • 2 cups chicken broth
  • 16 oz enchilada sauce (Frontera brand recommended)
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1.5 cups frozen corn

Instructions 

  • Add tomatoes, chilies, broth, enchilada sauce, and spices to slow cooker; whisk to combine.
  • Add chicken, beans, and peppers; ensure chicken is submerged.
  • Cook on high for 3 hours; add corn after 2 hours, then cook 1 more hour.
  • Shred cooked chicken, return to slow cooker, and stir.
  • Serve topped with cilantro, avocado, and sour cream or Greek yogurt.

Notes

This soup is easy to customize with your favorite toppings and spices.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Slow Cooker, Soup