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Warm up with a bowl of this easy Crockpot Chicken Enchilada Soup! Tender shredded chicken, black beans, corn, and a rich enchilada broth come together in the slow cooker for a hearty family dinner with just minutes of prep. Add your favorite toppings for a cozy meal that’s perfect for busy weeknights.
this recipe!
Try my chicken tortilla soup & crockpot loaded potato soup next!
Why You’l Love This Recipe
- Dump-and-go easy. Add everything to the slow cooker, let it cook, then shred the chicken for a hearty meal with very little hands-on work.
- Loaded with bold flavor. Enchilada sauce, tomatoes with green chilies, black beans, corn, and warm spices create a rich, comforting soup the whole family will love.
- Perfect for topping your way. Finish each bowl with shredded cheese, sour cream, tortilla strips, avocado, jalapeños, cilantro, or a squeeze of fresh lime for a restaurant-style dinner at home.
Ingredients You’ll Need
- 1.5 lbs boneless skinless chicken breasts
- 1 onion, chopped
- 4 garlic cloves, minced
- 15 oz can black beans, rinsed and drained well
- 10 oz can red enchilada sauce
- 10 oz can diced tomatoes and green chilies
- 10 oz frozen corn kernels
- 2 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon mexican oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
Step By Step Instructions
STEP ONE – Place chicken breasts into the Crockpot.
STEP TWO – Add onion, garlic, black beans, red enchilada sauce, diced tomatoes and green chilies, corn kernels, chicken broth, seasonings, and bay leaves.
STEP THREE – Cover and cook on low for 4-6 hours or high for 3-4 hours, until chicken is cooked through and tender.
STEP FOUR – Shred chicken with two forks and stir into the soup.
STEP FIVE – Discard bay leaves before serving. Serve with toppings of choice!
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Description
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Warm up with a bowl of this easy Crockpot Chicken Enchilada Soup! Tender shredded chicken, black beans, corn, and a rich enchilada broth come together in the slow cooker for a hearty family dinner with just minutes of prep. Add your favorite toppings for a cozy meal that’s perfect for busy weeknights.
Ingredients
Units
1.5 lbs boneless skinless chicken breasts
1 onion, chopped
4 garlic cloves, minced
15 oz can black beans, rinsed and drained well
10 oz can red enchilada sauce
10 oz can diced tomatoes and green chilies
10 oz frozen corn kernels
2 cups chicken broth
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon mexican oregano
½ teaspoon salt
¼ teaspoon black pepper
2 bay leaves
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Instructions
- Place chicken breasts into the Crockpot.
- Add onion, garlic, black beans, red enchilada sauce, diced tomatoes and green chilies, corn kernels, chicken broth, seasonings, and bay leaves.
- Cover and cook on low for 4-6 hours or high for 3-4 hours, until chicken is cooked through and tender.
- Shred chicken with two forks and stir into the soup.Discard bay leaves before serving. Serve with toppings of choice!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker/Crockpot
- Cuisine: American
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