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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Soup, Stew And Chili Recipes / Crock-Pot Chicken Enchilada Soup

Crock-Pot Chicken Enchilada Soup

Written by: Crock-Pot Ladies 5 Comments

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Crock-Pot Chicken Enchilada Soup
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Crock-Pot Chicken Enchilada Soup
Crock-Pot Chicken Enchilada Soup

An easy yet fun way to make Crock-Pot Chicken Enchilada Soup. No pre-cooking the chicken, just add the ingredients, and you will have a yummy soup!So continuing with my soup kick, decided to try one with enchilada sauce.  It was yummy and the family enjoyed it.

Crock-Pot Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

This lovely Mexican inspired soup is super easy to put together and toss in the slow cooker. And the flavor is really out of this world!

I like to top bowls of this comforting chicken soup with shredded cheddar cheese but you can use whatever your favorite taco-type toppings such as sour cream, diced avocado, sliced black olives. Or use a different type of cheese such as pepper jack, Monterrey jack or queso fresco!

Crock-Pot Chicken Enchilada Soup

Special Diets

Gluten Free | High Fiber | Low Calorie | Low Fat | Low Sugar

This recipe for Crock-Pot Chicken Enchilada Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes


Crock-Pot Chicken Enchilada Soup

Crock-Pot Chicken Enchilada Soup

Crock-Pot Chicken Enchilada Soup Recipe

Heidi Kennedy
This fantastic soup is full of great flavor and really hits the spot for dinner. Set out a variety of your favorite toppings such as sour cream, cheese, and maybe even some tortilla chips to serve with the soup.
3.70 from 80 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Soups, Stews and Chili
Cuisine Mexican
Servings 8 People
Calories 217 kcal

Ingredients

  • 1 Pound Boneless Skinless Chicken Breasts
  • 15 Ounces Canned Tomato Sauce
  • 15 Ounces Canned Black Beans (Rinsed And Drained)
  • 1 Medium Yellow Onion (Chopped)
  • 16 Ounces Frozen Corn
  • 10 Ounces Canned Red Enchilada Sauce
  • 10.75 Ounces Canned Cream Of Chicken Soup (I Used Reduced Fat (Use A Gluten Free Brand To Make This Soup GF))
  • 1 ½ Cups Milk (I Used Fat-Free Milk)

Instructions

  • Place chicken breasts in the bottom of a 5 quart or larger slow cooker.
  • Add the tomato sauce, black beans, chopped onion, and frozen corn.
  • In a medium mixing bowl, whisk together the enchilada sauce, cream of chicken soup and milk until smooth. Pour over ingredients in slow cooker.
  • Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  • Carefully remove cooked chicken breasts from slow cooker and place on a plate. Shred chicken meat with two forks and add back into slow cooker.
  • Ladle hot soup into bowls and top with shredded cheese, sour cream, tortilla chips or whatever additional toppings you wish to use.

Notes

This recipe was cooked and tested using red enchilada sauce. However we believe that it would still be quite tasty using green enchilada sauce too.

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 949mg | Potassium: 724mg | Fiber: 6g | Sugar: 8g | Vitamin A: 600IU | Vitamin C: 12.4mg | Calcium: 80mg | Iron: 2mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Chicken Enchilada Soup
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 5 Quart Crock-Pot Recipes, 5.5 Quart Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Cinco de Mayo Crock-Pot Recipes, Crock-Pot Soup, Stew And Chili Recipes, Fall Crock-Pot Recipes, Spring Crock-Pot Recipes, Summer Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: Beans, Black Beans, Boneless Skinless Chicken Breasts, Chicken, Chicken Breasts, Chicken CP Recipes, Cream of Chicken Soup, Enchilada Sauce, Frozen Corn, Healthy, Healthy Mexican CP Recipes, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Low Calorie, Low Calorie CP Recipes, Low Fat, Low Fat CP Recipes, Low Sugar, Low Sugar CP Recipes, Milk, Shredded Cheese, Soup, Tomato Sauce, WW, WW CP Recipe, Yellow Onion

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Comments

  1. Katherine says

    March 21, 2019 at 6:17 AM

    What is the exact servicing size? This is my only criticism of your recipes. Knowing how many servings per dish is helpful, but when you are counting calories, carbs or points it is most helpful to have specifics.

    Reply
    • Crock-Pot Ladies says

      March 21, 2019 at 8:58 PM

      Sorry Katherine, we don’t measure out exact serving sizes. We are not nutritionists. Instead we divide the whole recipe by potion and that is how the nutritional information is calculated. So in this case this soup makes 8 servings. So a serving is 1/8th of the recipe. That is the best we can do.

      Reply
  2. Phoebe says

    January 13, 2022 at 4:07 PM

    Did you use red or green enchilada sauce? Thanks.

    Reply
    • Crock-Pot Ladies says

      January 14, 2022 at 9:44 AM

      Hey Phoebe, in this recipe we used red enchilada sauce but I believe it would still taste good (different but good) using green enchilada sauce too. I have gone ahead and edited the recipe to reflect that the recipe calls for red though.

      Reply

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  1. 11 Must Try Crock-Pot Entree Recipes - The Vintage Mom says:
    October 20, 2013 at 7:33 PM

    […] Crock Pot Chicken Enchilada Soup (Crock-Pot Ladies) […]

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