Crockpot Chicken Enchilada Soup

square photo of a white bowl filled with chicken soup, sour cream, cheese, and diced avocado with a spoon in the soup.

Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup takes minutes to put together in the morning and yields a delicious dinner after a busy day at work and school. Fresh chicken breast paired with diced onions and bell peppers and the help of a few canned ingredients make this soup come to life.

Course Main Course, Soup

Cuisine Mexican

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 5 5

Servings

Calories 356kcal

Author Katie

Equipment

1 Slow Cooker

Ingredients

19 ounces Mild Enchilada Sauce
15 ounces Black Beans drained
10 ounces Rot*el
3 Boneless Skinless Chicken Breast
32 ounces Chicken Stock
½ cup Onions diced
½ cup Bell Peppers diced
1 cup Frozen Corn Kernels
½ cup Cilantro minced
2 cups Cooked Rice divided
1 Avocado diced and divided
1 cup Shredded Cheddar Cheese divided
¼ cup Sour Cream divided

Instructions

Combine the mild enchilada sauce, black beans, diced tomatoes and green chiles, boneless chicken breast, chicken stock, diced onions and bell peppers, and frozen corn into a slow cooker. Mix well.
Place the lid on top and cook on high for 5 hours.
Once the soup is done cooking, remove the chicken breast. Place in a bowl and shred. Return back to the soup and add in the minced cilantro. Mix well and ladle into bowls. Add about a quarter cup of rice to each bowl.
Top with a little bit of avocado, shredded cheddar and sour cream. Crush a few tortilla chips on top and enjoy!

Notes

Chicken Stock - If you prefer you can make your own chicken stock for this recipe.
Toppings - We love to add additional fresh cilantro, cheese, sour cream, diced avocado, and even crumbled tortilla chips.
Rice - The cooked rice should be added at the end of the soup. I have not tested cooking rice in the soup and do not know if the rice would cook through for the duration of the cooking.

Nutrition