Crock Pot Chicken Enchilada Soup Recipe

Crock Pot Chicken Enchilada Soup Recipe

How To Make Crock Pot Chicken Enchilada Soup

This chicken enchilada soup is a decadent and hearty meal to prepare on cold days. Chicken enchilada cooked into a warm and filling soup using a crackpot.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2tspolive oil
  • ½cuponion,chopped
  • 3garlic cloves,minced
  • 3cupschicken broth,less sodium
  • 8oztomato sauce,can
  • 2tspchipotle chili in adobo sauce,or more to taste
  • ¼cupcilantro,chopped, plus more for garnish
  • 15ozblack beans,can, rinsed, and drained
  • 14½oztomatoes,can, petite diced
  • 2cupsfrozen corn
  • 1tspcumin
  • ½tspdried oregano
  • 2skinless chicken breasts,16 oz total

For Topping:

  • ¾cuppart skim cheddar cheese,shredded
  • ¼cupscallions,chopped
  • ¼cupcilantro,chopped
  • 4ozhaas avocado,or 1 small, diced
  • 6tbspsour cream,reduced fat, optional


  1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft for 3 to 4 minutes.

  2. Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into the crockpot.

  3. Add the drained beans, diced tomatoes, corn, cumin, oregano, and stir. Add the chicken breasts. Cover and cook on low heat for 4 to 6 hours.

  4. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt, and cumin to taste.

  5. Serve in bowls and top with cheese, avocado, scallions, and cilantro.


  • Calories: 599.57kcal
  • Fat: 17.76g
  • Saturated Fat: 6.44g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 6.55g
  • Polyunsaturated Fat: 2.20g
  • Carbohydrates: 67.03g
  • Fiber: 15.08g
  • Sugar: 8.93g
  • Protein: 46.18g
  • Cholesterol: 92.86mg
  • Sodium: 526.91mg
  • Calcium: 250.45mg
  • Potassium: 2025.22mg
  • Iron: 5.45mg
  • Vitamin A: 127.50µg
  • Vitamin C: 20.44mg
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