Crockpot Chicken Enchilada Soup
this homemade chicken enchilada soup is so easy to make and made completely in the crockpot. Add all of your ingredients into the slow cooker, mix, and let cook on low for 6-8 hours.
Prep 5 minutes
Cook 4 hours
Total 4 hours 5 minutes
Fat 5
Carbs 59
Protein 37
Yield 8
Ingredients
- 1.5 lbs. boneless boneless, skinless chicken breast
- 15 oz. black beans drained and rinsed
- 30 oz. pinto beans drained and rinsed
- 2 large green bell peppers diced
- 15 oz. diced tomatoes*
- 4 oz. diced green chilies
- 2 cups chicken broth
- 16 oz. enchilada sauce we used the Frontera brand
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1.5 cups frozen corn*
Instructions
- Add the diced tomatoes, green chilis, chicken broth, enchilada sauce, chili powder, garlic powder, cumin, and salt to the bottom of your slow cooker. Whisk all of the ingredients together until combined.
- Place the chicken breasts, black beans, pinto beans, and bell peppers in the sauce and make sure the chicken breast is fully submerged.
- Cover and cook on high for 3 hours or on low for 6 hours (recommended). Add the frozen corn into the soup after 2 hours, stir, and cover for 1 more hour.
- When the chicken has reached an internal temperature of 165ºF, remove the chicken from the slow cooker and shred it. Add the chicken back to the slow cooker and stir.*
- Top with cilantro, avocado, and sour cream or Greek yogurt.
Tips & Notes
- This recipe was updated on August 18, 2023. Get the original recipe HERE.
- For a spicier soup, substitute the green chiles with chopped jalapenos.
- 15 oz. of drained can corn can be used instead of frozen corn.
- How many chicken breasts you use depends on the size of the chicken breasts you use
- If the soup is too thick, add additional broth until it reaches the desired consistency.
Nutrition Facts
Calories: 418kcal | Carbohydrates: 59g | Protein: 37g | Fat: 5g | Fiber: 18g | Sugar: 7g