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chicken enchilada soup
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Crock Pot Chicken Enchilada Soup

This is an easy dinner recipe that can be made in a slow cooker or stove top!
Course Main Course
Cuisine Mexican
Keyword slow cooker recipe
Prep Time 10 minutes
Cook Time 6 hours
Servings 10 servings

Ingredients

  • 1½ lbs Boneless Chicken Breast *I cooked mine from frozen
  • ½ 1 Large Onion, chopped
  • 2 15 oz cans Fired Roasted Diced Tomatoes
  • 1 10 oz can Red Enchilada Sauce
  • 2 15 oz cans Black Beans, rinsed and drained
  • 1 15 oz can Whole Kernel Corn, drained
  • 1 14.4 oz can Low Sodium Chicken Broth
  • 1 tbsp Minced Garlic
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • ½ cup Whole Milk *for a thicker consistency use heavy cream
  • ½ cup Shredded Sharp Cheddar for Garnish *optional
  • Fresh Cilantro Leaves for Garnish *optional
  • Sour Cream for garnish *optional
  • Tortilla Chips for garnish *optional

Instructions

  • In a large slow cooker combine chicken, tomatoes, enchilada sauce, beans, corn, broth garlic and seasonings. Cover and cook on low for 6 hours. Or high for 3-4 hours. Be sure to use your slow cooker liners for easy clean up!
  • Remove the chicken from the slow cooker and shred. Return to slow cooker and mix until well combined. Stir in milk or heavy cream.
  • Serve in bowls and garnish with tortilla chips, sour cream, fresh cilantro and shredded cheese!