Crockpot Chicken Enchilada Soup

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This dump-and-go crockpot chicken enchilada soup is the easiest way to get a hearty dinner on the table! Just add chicken, beans, corn, tomatoes, enchilada sauce, broth, and taco seasoning to your slow cooker, then let it do the rest.

Prep Time10

Cook Time3

Total Time3 10

Servings:

Calories: 367kcal

Ingredients

2 pounds boneless skinless chicken breast (or chicken thighs)
3 tbsp taco seasoning (1 packet)
1 onion finely diced
14.5 ounce can red enchilada sauce (1 can)
15 ounce can diced tomatoes not drained
15 ounce can sweet corn drained
15 ounce can black beans drained and rinsed
4 ounce can green chiles not drained
32 ounces chicken broth (1 carton)

Instructions

Place the chicken in the bottom of the slow cooker and season with taco seasoning.
Add the onion, enchilada sauce, tomatoes, corn, black beans, and green chiles. Then pour the chicken broth over the top and stir to combine.
Cover the slow cooker and cook on high for 3-3.5 hours, or low for 4-4.5 hours.
Once done, remove the chicken and shred or chop into small bite-sized pieces. Then stir the chicken back into the slow cooker.
Garnish with your choice of chopped cilantro, sour cream, cheddar cheese, or tortilla chips.

Notes

Substitutions:

Chicken breast: Can substitute boneless, skinless chicken thighs.
Black beans: Can swap in black beans or pinto beans.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

How to Freeze: This Crockpot Chicken Enchilada Soup recipe freezes well. It can be frozen before or after cooking. See “freezer meal instructions” section in the original post for full instructions.

How to Reheat: Reheat individual bowls in the microwave in 30 second increments. Stir in between heating.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest sizing your Crockpot up or down as needed.

Topping options:

chopped cilantro
sour cream
shredded cheddar cheese
tortilla chips

Nutrition