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You are here: Home / Recipes / Crock-Pot Chicken Enchilada Soup

Crock-Pot Chicken Enchilada Soup

Written by: Crock-Pot Ladies 3 Comments

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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

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Crock-Pot 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

PIN THIS RECIPE
Crock-Pot Chicken Enchilada 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.
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.
Crock-Pot Chicken Enchilada Soup
Rating
Votes: 65
Rating: 3.77
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: 65
Rating: 3.77
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%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Special Diets
Gluten Free | High Fiber | Low Calorie | Low Fat | Low Sugar
Weight Watchers
2 SmartPoints (FreeStyle Plan) – Click here for MORE Weight Watchers Recipes

Recipe Collections:

Healthy Crock-Pot Recipes Chicken Slow Cooker Recipes
Mexican Slow Cooker Recipes Cinco de Mayo Crock-Pot Recipes
Easy Crock-Pot Recipes Soup Slow Cooker Recipes

Products Used In This Crock-Pot Chicken Enchilada Soup Recipe:



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Filed Under: Cinco de Mayo Recipes, Fall Recipes, Soups & Stews, Spring Recipes, Summer Recipes, Winter Recipes Tagged With: 10 Ingredients Or Less, Beans, Black Beans, Boneless Skinless Chicken Breasts, Chicken, Chicken Breasts, Cream of Chicken Soup, Enchilada Sauce, Frozen Corn, Healthy, High Fiber, Kid Friendly, Low Calorie, Low Fat, Low Sugar, Milk, Shredded Cheese, Soup, Tomato Sauce, WW, 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

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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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