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Crockpot Chicken Enchilada Soup

A hearty bowl of Crockpot Chicken Enchilada Soup topped with shredded cheese, tortilla chips, and cilantro.
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A hearty and flavorful slow cooker chicken enchilada soup, perfect for busy weeknights or game day. This easy recipe features tender chicken, beans, corn, and classic enchilada flavors, topped with your favorite garnishes.

Ingredients

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  • 2 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
  • 1/2 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 tomatoes, diced green chilies, taco seasoning, chili powder, and cumin to the slow cooker.
  3. Pour in the chicken broth.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  5. Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  6. Stir in Monterey Jack and cheddar cheese until melted and combined.
  7. Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier soup, use a can of hot Rotel or add a pinch of cayenne pepper.
  • If you prefer a creamier soup, stir in 1/4 cup of heavy cream or sour cream before serving.
  • This soup is great for meal planning and can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition

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