Name: Crockpot Chicken Enchilada Soup
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 2 tsp olive oil; 1/2 cup onion (chopped); 3 cloves garlic (minced); 3 cups chicken broth; 8 oz can tomato sauce; 1-2 tsp chipotle chili in adobo sauce; 1/4 cup chopped cilantro (plus more for garnish); 15 oz can black beans (rinsed and drained); 14.5 oz can diced tomatoes; 2 cups frozen or canned corn; 1 tsp cumin; 1/2 tsp dried oregano; 1 lb skinless chicken breasts; 1/4 cup chopped scallions (for topping); 3/4 cup shredded cheddar cheese; sour cream (optional)

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Looking for something a little different for dinner tonight? This recipe is perfect! Try this yummy Crockpot Chicken Enchilada Soup the next time you aren’t sure what to make. It is very simple to toss in your slow cooker when you are on the go.

Serve it with some tortilla chips and taco toppings (sour cream, cheese, chives, etc). I have even made this soup during the summer for a quick meal. It’s absolutely delicious! I try to keep all of the ingredients on hand all of the time.

Come back and leave a comment telling me how your family enjoyed this tasty Crockpot Chicken Enchilada Soup!

Crockpot Chicken Enchilada Soup

Prep Time:20 mins

Cook Time:6 hrs

Total Time:6 hrs 20 mins

Ingredients

2 tsp olive oil
1/2 cup onion chopped
3 cloves garlic minced
3 cups chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce
1/4 cup chopped cilantro plus more for garnish
15 oz can black beans rinsed and drained
14.5 oz can diced tomatoes
2 cups frozen or canned corn
1 tsp cumin
1/2 tsp dried oregano
1 lb skinless chicken breasts
1/4 cup chopped scallions for topping
3/4 cup shredded cheddar cheese
sour cream optional

Instructions

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

Notes

Gluten Free

This can easily be made gluten free with a gluten free broth. As with all recipes read your ingredient labels carefully some may contain hidden gluten.

Dairy Free

Omit the Sour Cream & cheese or use a dairy-free alternative

Servings:

Author: Amanda@MomsWIthCrockpots.com

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2 Comments

holly says:

June 27, 2017 at 11:04 am

I make a very similar version of this where you just dump everything in the crockpot and it’s delish!

I just don’t get the point of using the crockpot or calling it a ‘crockpot’ recipe, when you have to do stuff in a pan first, to me that defeats the whole purpose of crockpot cooking! But to each his own! Crock on!!

1. Amanda says:
  
  June 27, 2017 at 11:08 am
  
  Hey Holly! By sauteing a few of the ingredients first you get a superior soup. You can totally just toss everything in and call it a day. But it really brings out some of the flavors and gives a better texture to toss it in the skillet for a minute first.
  
  Have a great day!