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.

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!

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Crock-Pot Chicken Enchilada Soup Recipe

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.

Print Recipe Crock-Pot Chicken Enchilada Soup Recipe 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.

Rating	Votes: 70 Rating: 3.7 You: Rate this recipe!
Servings	8people
Prep Time	15minutes
Cook Time	8hours on LOW or 4 hours on HIGH

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 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 1/2 Cups Milk I Used Fat-Free Milk

Servings: people

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 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 1/2 Cups Milk I Used Fat-Free Milk Servings: people

Rating Votes: 70 Rating: 3.7 You: Rate this recipe! Servings 8people Prep Time 15minutes Cook Time 8hours on LOW or 4 hours on HIGH

Instructions

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

Nutrition Information

Calories: 217kcal, Total Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 38mg, Sodium: 949mg, Potassium: 724mg, Carbohydrates: 33g, Dietary Fiber: 6g, Sugars: 8g, Protein: 18g, Vitamin A: 12%, Vitamin C: 15%, Calcium: 8%, Iron: 11%

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