Crock-Pot Chicken Enchilada Soup Recipe

3.72 from 82 votes

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.

Prep Time15

Cook Time4

Total Time4 15

Course: Soups, Stews and Chili

Cuisine: Mexican

Keyword: 10 Ingredients Or Less, Chicken, Crock-Pot Soup Recipes, Healthy, Soup

Crock-Pot Size: 5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot

Servings: People

Calories: 217kcal

Author: Heidi Kennedy

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