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Crockpot Chicken Enchilada Soup

A close-up of a bowl of Crockpot Chicken Enchilada Soup topped with shredded cheese, corn, and black beans.
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A hearty and flavorful slow cooker chicken enchilada soup with beans and corn, perfect for busy weeknights or game day.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (1 ounce) packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: tortilla strips, avocado, sour cream, cilantro

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add black beans, corn, diced tomatoes and green chilies, diced green chilies, taco seasoning, cumin, chili powder, and chicken broth to the slow cooker.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  4. Remove chicken from the slow cooker and shred it with two forks.
  5. Return the shredded chicken to the slow cooker.
  6. Stir in Monterey Jack cheese and cheddar cheese until melted and combined.
  7. Serve hot with your favorite toppings.

Notes

  • For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño.
  • If you don’t have taco seasoning, you can make your own with chili powder, cumin, paprika, garlic powder, and onion powder.
  • This soup is great for meal planning and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://devourdish.com/crockpot-chicken-enchilada-soup/