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Crockpot Chicken Enchilada Soup

Crockpot chicken enchilada soup built on real red enchilada sauce for a rich, chile-forward broth. Freezer-friendly and topping-bar ready.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Soup
Cuisine: Mexican-Inspired
Servings: 6 servings

Equipment

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 28 oz red enchilada sauce 1 can
  • 15 oz black beans 1 can, drained and rinsed
  • 1 cup frozen corn
  • 4 oz diced green chiles 1 can
  • 3 cups chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • toppings tortilla strips, shredded cheese, sour cream, cilantro

Instructions

  • Load the crockpot: Add the chicken, enchilada sauce, black beans, corn, green chiles, broth, cumin, and chili powder. Stir to combine.
  • Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender (165°F) and shreds easily.
  • Shred: Remove the chicken, shred with two forks, and stir it back into the soup.
  • Serve: Ladle into bowls and load up the toppings, starting with the tortilla strips.

Notes

Built on canned red enchilada sauce (not a seasoning packet) for a richer, more cumin-forward broth than a tomato-based tortilla soup.