Crockpot Chicken Enchilada Soup
Chicken, black beans, diced tomatoes and green chilies, and corn are slow-cooked in a red enchilada sauce broth to make this easy Crockpot Chicken Enchilada Soup. It has all the flavors of your favorite red chicken enchiladas without any of the work.
Servings: 6 people
Calories: 321kcal
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 onion chopped
- 4 cloves garlic minced
- 15 ounces black beans rinsed and drained well
- 10 ounces red enchilada sauce
- 10 ounces diced tomatoes and green chilies
- 10 ounces frozen corn kernels
- 2 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon Mexican oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
Instructions
- Place chicken breasts into the Crockpot.
- Add onion, garlic, black beans, red enchilada sauce, diced tomatoes and green chilies, corn kernels, chicken broth, seasonings, and bay leaves.
- Cover and cook on low for 4-6 hours or high for 3-4 hours, until chicken is cooked through and tender.
- Shred chicken with two forks and stir into the soup.
- Discard bay leaves before serving. Serve with toppings of choice!
Notes
Store leftover crockpot chicken enchilada soup in an airtight container in the fridge.
Nutrition
Calories: 321kcal | Carbohydrates: 37g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 771mg | Potassium: 1014mg | Fiber: 9g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 4mg