Description
Turn up the heat with this bold and comforting Crockpot Chicken Enchilada Soup. Loaded with shredded chicken, beans, tomatoes, and zesty enchilada sauce, it’s a high-protein bowl of goodness that’s both spicy and satisfying. One of the best and easiest slow cooker recipes, it’s perfect for cosy nights, meal prep, or anytime you’re craving a flavourful, no-fuss dinner with a kick.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 small onion (chopped)
- 2 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges (for garnish)
Instructions
1. Add chicken, black beans, corn, diced tomatoes, enchilada sauce, onion, broth, and all seasonings into the crockpot.
2. Stir to combine. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
3. Remove chicken, shred with two forks, then return to the soup and stir well.
4. Serve hot, garnished with fresh cilantro and a squeeze of lime.
Notes
For a creamier version, stir in ½ cup of sour cream or a handful of shredded cheese before serving.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
Pair with tortilla chips or warm cornbread for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 720mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg