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Crockpot Chicken Enchilada Soup

A hearty bowl of crockpot chicken enchilada soup topped with shredded cheese, sour cream, and cilantro.
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A creamy and cheesy slow cooker chicken enchilada soup perfect for weeknights or game day. This dump-and-go recipe is easy to make and incredibly satisfying.

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 chili powder
  • 1/2 teaspoon cumin
  • 4 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Optional toppings: chopped cilantro, avocado, tortilla chips

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, chili powder, and cumin.
  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 shredded cheddar cheese and sour cream until well combined and creamy.
  7. Serve hot, garnished with your favorite toppings.

Notes

  • This soup is freezer-friendly. Let it cool completely before transferring to freezer-safe containers.
  • For a thicker soup, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
  • Adjust seasoning to your preference.

Nutrition

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