Chicken Enchilada Soup

8 Servings
5 hr 10 min

We are huge soup fans year-round and this is one of my go-to favorites. Super yummy, healthy and crock pot cooking makes it a breeze!

Recipe details
  • 8  Servings
  • Prep time: 10 Minutes Cook time: 5 Hours Total time: 5 hr 10 min
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Ingredients
Soup
  • 1/2 c chopped onion
  • 3 cloves garlic
  • 8 oz tomato sauce
  • 2 diced jalapeños or chiles
  • 1 14oz can diced tomato
  • 1 can black beans, drained and rinsed
  • 3 c chicken broth
  • 1/4 c chopped cilantro
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1 lb chicken breast
  • Salt and Pepper to taste
  • 2 c frozen corn
Toppings
  • Chopped cilantro
  • Sour cream
  • Mexican or Cheddar cheese
  • Avacado, sliced
  • Green onions, chopped
Instructions

Sauté and cook the onion and garlic, until browned about 4 minutes.
Add remaining soup ingredients into the slow cooker and set on Low for 4-6 hours
Shred chicken and serve immediately with toppings of your choice!
Tips
  • The leftovers make an excellent freezer meal! Just pour into a ziplock bag and freeze for up to 6 months.
  • Canned chicken breast is an easy way to make this faster, since the chicken is already cooked. Put ingredients in the slow cooker and cook on High for 1 hour.
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