Crockpot Chicken Enchilada Soup
This cozy, dump-and-go Crockpot Chicken Enchilada Soup is the ultimate busy mom win. Hearty, flavorful, and packed with pantry staples, it’s the perfect one-pot meal for chaotic weeknights, sick days, or anytime you just need dinner to make itself. Kid-approved, freezer-friendly, and totally customizable with your fave toppings!
Servings 6
Equipment
Ingredients
- 2 boneless, skinless chicken breasts
- 1 15 oz can black beans , drained and rinsed
- 1 15 oz can corn , drained
- 1 10 oz can diced tomatoes with green chiles (like Rotel)
- 1 15 oz can enchilada sauce
- 1 4 oz can diced green chiles (optional)
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt to taste
- Black Pepper to taste
Optional:
- 1/2 cup heavy cream OR 1/2 block cream cheese for a creamy version
Instructions
Step 1:
- Add all ingredients except cream/cream cheese to your crockpot. No need to stir unless you’re feelin’ fancy.
Step 2:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Step 3:
- Shred chicken using two forks right in the pot.
Step 4:
- If using cream or cream cheese, stir it in now and let it melt for 10–15 minutes.
Step 5:
- Serve with your fave toppings (cheese, chips, avocado, sour cream, etc.) and bask in the compliments.
Notes
- Freeze leftovers in mason jars or freezer bags for an easy reheat lunch.
- Use rotisserie chicken to cut time and toss it in during the last 30 minutes.
- Make it spicy or mild based on the enchilada sauce and tomatoes you choose!