Crockpot Chicken Enchilada Soup: A Tex-Mex Comfort Food

Warm, hearty, and bursting with bold Tex-Mex flavors, Crockpot Chicken Enchilada Soup is the ultimate comfort food… and one of my absolute favorites!

This one-pot wonder combines tender chicken, black beans, corn, and a zesty enchilada sauce to create a soup that’s as satisfying as it is easy to make.

Top it with your favorite garnishes for a customizable, crowd-pleasing meal. Even the kids will gobble up this easy dinner!

Ingredients:

1.5 lbs boneless, skinless chicken breasts or thighs
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14 oz) diced tomatoes with green chilies
2 cups chicken broth
1 cup red enchilada sauce
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp black pepper
Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, chopped cilantro

How to Make Crockpot Chicken Enchilada Soup:

Step 1: Add Ingredients to the Crockpot

Place chicken in the bottom of the crockpot.
Add black beans, corn, diced tomatoes, chicken broth, enchilada sauce, chili powder, cumin, garlic powder, and black pepper. Stir gently to combine.

Step 2: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.

Step 3: Shred the Chicken

Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine.

Step 4: Serve

Ladle the soup into bowls and top with your favorite garnishes, such as shredded cheese, sour cream, avocado slices, tortilla strips, or fresh cilantro.

Nutritional Information (Per Serving):

Calories: 280
Protein: 26g
Carbohydrates: 28g
Fat: 6g
Fiber: 6g
Servings: 6

Tips for the Best Crockpot Chicken Enchilada Soup:

Use thighs for extra flavor: Chicken thighs tend to stay juicier and more flavorful in soups than chicken breasts.
Spice it up: Add diced jalapeños or a pinch of cayenne for extra heat.
Thicker soup: For a thicker texture, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the last 30 minutes of cooking.
Prep toppings in advance: Set up a toppings bar so everyone can customize their bowl just the way they like it.

More Crockpot Recipes with Chicken

A bowl of Crockpot Chicken Enchilada Soup, a tex mex favorite recipe!

Picture this: A bowl of Crockpot Chicken Enchilada Soup filled with tender shredded chicken, beans, corn, and a rich red broth. The soup is topped with shredded cheese, crispy tortilla strips, avocado slices, and a sprinkle of fresh cilantro, with a crockpot and colorful napkins in the background.