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Crock Pot Chicken Enchilada Soup - Like Mother, Like Daughter

🌶️ Crock Pot Chicken Enchilada Soup

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Prep Time 10 minutes
Cook Time 4 hours
Servings: 6 s
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts or thighs
  • 1 can 10 oz red enchilada sauce
  • 1 can 14.5 oz diced tomatoes (with green chiles, optional)
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1½ cups chicken broth
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder
  • Salt & pepper to taste
  • 1 cup shredded cheddar or Mexican-blend cheese
  • 4 oz cream cheese cubed (optional, for creamy version)

Method
 

  1. Add chicken, enchilada sauce, tomatoes, beans, corn, broth, and spices to the crock pot. Stir to combine.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
  3. Remove chicken, shred it with two forks, then return it to the soup.
  4. Add shredded cheese and cream cheese if using. Stir until melted and smooth.
  5. Serve hot with your favorite toppings.
  6. —
🧀 Optional Toppings
  1. Crushed tortilla chips
  2. Sliced avocado
  3. Sour cream
  4. Fresh cilantro
  5. Extra shredded cheese
  6. Lime wedges

Notes

For a lighter version, skip the cream cheese and use reduced-fat cheese.
Make it spicier by adding chopped jalapeños or hot enchilada sauce.
Leftovers taste even better the next day and freeze beautifully.
You can use rotisserie chicken and reduce cook time by half.
Add a small can of diced green chiles for extra flavor depth.