Crockpot Chicken Enchilada Soup

Warm up with a bowl of this easy Crockpot Chicken Enchilada Soup! Tender shredded chicken, black beans, corn, and a rich enchilada broth come together in the slow cooker for a hearty family dinner with just minutes of prep. Add your favorite toppings for a cozy meal that’s perfect for busy weeknights.

this recipe!

Try my chicken tortilla soup & crockpot loaded potato soup next!

Why You’l Love This Recipe

• Dump-and-go easy. Add everything to the slow cooker, let it cook, then shred the chicken for a hearty meal with very little hands-on work.
• Loaded with bold flavor. Enchilada sauce, tomatoes with green chilies, black beans, corn, and warm spices create a rich, comforting soup the whole family will love.
• Perfect for topping your way. Finish each bowl with shredded cheese, sour cream, tortilla strips, avocado, jalapeños, cilantro, or a squeeze of fresh lime for a restaurant-style dinner at home.

Ingredients You’ll Need

• 1.5 lbs boneless skinless chicken breasts
• 1 onion, chopped
• 4 garlic cloves, minced
• 15 oz can black beans, rinsed and drained well
• 10 oz can red enchilada sauce
• 10 oz can diced tomatoes and green chilies
• 10 oz 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

Step By Step Instructions

STEP ONE – Place chicken breasts into the Crockpot.

STEP TWO – Add onion, garlic, black beans, red enchilada sauce, diced tomatoes and green chilies, corn kernels, chicken broth, seasonings, and bay leaves.

STEP THREE – Cover and cook on low for 4-6 hours or high for 3-4 hours, until chicken is cooked through and tender.

STEP FOUR – Shred chicken with two forks and stir into the soup.

STEP FIVE – Discard bay leaves before serving. Serve with toppings of choice!