I love a good crock pot soup recipe, don’t you? I first made this crock pot chicken enchilada soup recipe a few summers ago for my family while we were out in Colorado. Ever since, it has been one of my favorite soups to make whenever I have a desperate craving for soup, am having a dinner party, or just had a really bad day (shredding the chicken can be very therapeutic, just FYI).
I actually made this crock pot soup recipe last week when I had a few of my best friends over for dinner, wine, and a rousing game of Cards Against Humanity (I was off my game and came in second… definitely calling for a rematch STAT). At least the soup was a hit, even if my twisted sense of humor was under appreciated that night. Keep reading for the full recipe for this crock pot soup – it takes under 10 minutes to prep and each serving is under 300 calories!
Crock Pot Chicken Enchilada Soup
Prep Time: 10 minutes
Total Time: 4-6 hours
Author: Glitter & Spice
Recipe Type: Dinner, Crock Pot, Soup
Cuisine: Tex-Mex, Mexican
Serves: 6-8
INGREDIENTS:
- 1 pound of boneless, skinless chicken breasts
- 1/2 cup of onion, diced
- 3 cloves of garlic, minced
- 1 15-ounce can of black beans, rinsed and drained
- 1 14.5-ounce can of petite diced tomatoes, drained
- 2 cups of frozen corn
- 1/2 cup of salsa
- 4 cups of low-sodium chicken broth
- 2 teaspoons of cumin
- 1 teaspoon of dried oregano
- salt and freshly ground black pepper, to taste
- 1/4 cup of chopped cilantro, plus more for garnish
- 1/3 cup of chopped scallions, plus more for garnish
- optional toppings: avocado, cheddar cheese, tortilla chips, sour cream
DIRECTIONS:
Place the chicken breasts, diced onion, minced garlic, black beans, diced tomatoes, and frozen corn in the crock pot. Add the salsa and chicken broth and then add the cumin, dried oregano, salt, pepper, cilantro, and scallions. Stir, cover the crock pot, and cook on low heat for 4-6 hours.
When the time is up, remove the chicken breasts from the crock pot and place them on a cutting board or plate. Using two forks, shred the chicken and then place the shredded chicken back in the crock pot and stir. Taste the soup, adding more cumin, oregano, salt, and/or freshly ground black pepper as necessary.
Serve the soup hot in bowls with a sprinkle of cheese, some chopped scallions, and a sprinkling of chopped cilantro. I also recommend adding some cheese, tortilla chips, and sour cream on top!
What’s your favorite crock pot soup recipe? Let me know in the comments below!
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