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Crockpot Chicken Enchilada Soup

A close-up of a bowl of Crockpot Chicken Enchilada Soup topped with shredded cheese, black beans, corn, and tomatoes.
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A hearty and flavorful slow cooker soup with classic enchilada taste, perfect for busy weeknights or game day.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies
  • 1 (1 ounce) packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: tortilla strips, sour cream, avocado, cilantro

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add black beans, corn, Rotel, and green chilies.
  3. Sprinkle taco seasoning, chili powder, and cumin over the ingredients.
  4. Pour in the chicken broth.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  6. Remove chicken from the slow cooker and shred it with two forks.
  7. Return the shredded chicken to the slow cooker.
  8. Stir in Monterey Jack and cheddar cheese until melted and combined.
  9. Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier soup, use a can of Rotel with jalapeños.
  • If you prefer a creamier soup, stir in 1/2 cup of sour cream or cream cheese at the end.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://delishcraze.com/crockpot-chicken-enchilada-soup/