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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!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6
Author Fareeha

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!