Description
Crockpot Chicken Enchilada Soup is a heartwarming dish that combines tender chicken, zesty enchilada sauce, and fresh vegetables, all simmered to perfection in your slow cooker. This easy recipe is perfect for busy weeknights or family gatherings, delivering rich flavors with minimal effort. A dollop of sour cream and a sprinkle of cheese on top makes this soup feel like a warm hug in a bowl.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color)
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- Fresh cilantro for garnish
- ½ cup sour cream
- 1 cup shredded cheese
Instructions
- Prepare the ingredients by dicing the onion and bell pepper and mincing the garlic.
- Layer the chicken breasts at the bottom of the crockpot. Add bell peppers, onions, garlic, black beans, corn, diced tomatoes (with juices), and enchilada sauce.
- Pour in the chicken broth over the layered ingredients.
- Season with salt, pepper, and cumin; stir gently to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until chicken is tender.
- Shred the chicken using two forks and stir everything together. Serve hot with toppings of sour cream, shredded cheese, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 330
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg