Hearty Crockpot Chicken Enchilada Soup

8 people
6 hr 15 min

Craving Mexican food? Enjoy a hearty bowl of crockpot chicken enchilada soup. Chocked full of healthy veggies and chunks of chicken, it’s the perfect meal to warm up on a cold day.

Hearty Crockpot Chicken Enchilada Soup

Soup season is my favorite. It really hits the spot on those cold, chilly days. And if it just so happens that a soup recipe can also be made in the crockpot? Then that’s even better!

Recently we tried this “new to us” recipe for chicken enchilada soup. My girls were a bit skeptical and ultimately refused to try it. Whomp, whomp. But my husband Kirk, and I both loved it.

If you’re looking for a hearty (and healthy!) soup recipe to add into your mealtime rotation, this one is a winner in my book.


Ingredients For Hearty Crockpot Chicken Enchilada Soup

  • 1 pound boneless, skinless chicken breasts
  • 14 ounces (1 can) kidney beans, drained and rinsed
  • 14 ounces (1 can) black beans, drained and rinsed
  • 1 cup corn
  • 14 ounces (1 can) diced tomatoes
  • 4 ounces (1 can) diced green chilies
  • 1 yellow onion, diced
  • 2 cups low-sodium chicken broth
  • 2 cups mild red enchilada sauce
  • 1 tablespoon low-sodium taco seasoning
  • salt and pepper to taste
  • fresh cilantro to garnish (optional)
  • toppings as desired

Chicken Enchilada Soup Toppings

Serve the soup as a side dish, or as the main course. Either way, don’t forget to finish it off with some of these toppings.


  • Tortilla strips
  • Light sour cream
  • Shredded cheddar cheese
  • Diced avocado
  • Sliced jalapenos
  • Pico de gallo


How To Make Hearty Crockpot Chicken Enchilada Soup


Step 1

Place the chicken breasts, kidney beans, black beans, corn, diced tomatoes, and green chilies in a crockpot lined with a slow cooker liner.

Step 2

Add the taco seasoning and salt and pepper to taste. Stir to combine. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.

Step 3

When finished, remove the chicken from the crockpot and shred it with meat claws. Add the shredded meat to the soup and stir.

Serve and top as desired. That’s it! Easy-peasy, and soooo delish!

Looking for more dinner-time inspiration? Check out my recipe for creamy tortellini soup with kielbasa or crockpot Irish beef stews.


And as always, don’t forget that you can find all my best recipes [HERE] or follow me on Pinterest for more easy dinnertime ideas.


Enjoy!


Hearty Crockpot Chicken Enchilada Soup
Recipe details
  • 8  people
  • Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
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Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 14 ozs. kidney beans, drained and rinsed
  • 14 ozs. black beans, drained and rinsed
  • 1 cup corn
  • 14 ozs. diced tomatoes
  • 4 ozs. diced green chilies
  • 1 yellow onion, diced
  • 2 cups low-sodium chicken broth
  • 2 cups mild red enchilada sauce
  • 1 tbsp. low-sodium taco seasoning
  • salt and pepper to taste
  • fresh cilantro to garnish (optional)
Instructions

Place the chicken breasts, kidney beans, black beans, corn, diced tomatoes, and green chilies in a crockpot lined with a slow cooker liner.
Add the taco seasoning and salt and pepper to taste. Stir to combine. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
When finished, remove the chicken from the crockpot and shred it with meat claws. Add the shredded meat to the soup and stir. Serve and top as desired.
Tips
  • Finish off your soup with some of these toppings.
  • Tortilla strips
  • Light sour cream
  • Shredded cheddar cheese
  • Diced avocado
  • Sliced jalapenos
  • Pico de gallo
Jen Svendsen| Midwest Life and Style
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