This crockpot enchilada soup is an easy and delicious dinner idea for the entire family. Made with chicken, corn, beans, and tomatoes, this soup only requires 15 minutes of your time (the crockpot does the rest).
And, if you want more crockpot recipes, try this crockpot chicken pot pie soup!
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What You’ll Need For This Crockpot Enchilada Soup
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How To Make Crockpot Enchilada Soup
To your crockpot, add the boneless chicken breasts.
Add the corn, black beans, tomatoes, green chiles, and onion on top of the chicken.
Add the garlic, cumin, chili powder, salt, and pepper.
Pour in the chicken broth and the enchilada sauce.
Cook on low for 6-8 hours or high for 3-4 hours.
Once the cooking is completed, shred the chicken using two forks and return it to the crock pot.
Serve this enchilada soup with your favorite topping. Add cheese, tortilla strips, cilantro, lime, sour cream, etc.
Important Recipe Notes
This recipe is an easy dump and go meal. Add in your ingredients to the crockpot and cook.
This recipe cooks for 3-4 hours on high or 6-8 hours on low. I suggest using a meat thermometer to check the internal temperature of the chicken to ensure it is cooked thoroughly.
I added tortilla strips, cilantro, cheese, and sour cream on top, but feel free to add your favorite toppings!
More Crockpot Recipes
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Crockpot Enchilada Soup
- Total Time: 4-8 hours
- Yield: 6 1x
Description
Make easy crockpot enchilada soup with chicken, beans, corn, and enchilada sauce. A cozy, flavorful slow cooker dinner for busy weeknights.
Ingredients
- 2 large boneless skinless chicken breast
- 1 (15 oz.) can of corn, drained
- 1 (15 oz.) can of black beans, drained and rinsed
- 1 (14.5 oz.) can of fire roasted tomatoes
- 1 (14.5 oz.) can of chicken broth
- 10 ounce can of enchilada sauce
- 4 ounce can of green chiles
- 1/2 a large yellow onion, diced
- 3 cloves of garlic, minced
- 1 tsp. cumin
- 1 1/2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. pepper
- Your favorite toppings
Instructions
- To your crockpot, add the chicken.
- Add the corn, black beans, tomatoes, green chiles, and onion.
- Add the garlic, cumin, chili powder, salt, and pepper.
- Pour in the chicken broth and the enchilada sauce.
- Cook on low for 6-8 hours or high for 3-4.
- Once cooking is completed, shred the chicken and return to the crock pot.
- Serve with your favorite toppings- cheese, tortilla strips, cilantro, lime, sour cream, etc.
- Prep Time: 15
- Cook Time: 3-4 on high, 6-8 on low
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
