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Crockpot Chicken Enchilada Soup

A close-up of a white bowl filled with Crockpot Chicken Enchilada Soup, topped with shredded cheese.
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A hearty and flavorful slow cooker chicken enchilada soup with beans and corn, perfect for easy weeknight dinners or game day.

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 diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies
  • 1 (1 ounce) packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: tortilla strips, avocado, sour cream, cilantro

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add black beans, corn, diced tomatoes and green chilies, diced green chilies, taco seasoning, cumin, and chili powder to the slow cooker.
  3. Pour chicken broth over the ingredients.
  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 cheese and cheddar cheese until melted and combined.
  7. Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño.
  • If you prefer a creamier soup, stir in 1/2 cup of sour cream or cream cheese during the last 30 minutes of cooking.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

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