Sunday, May 26, 2019
This easy soup recipe takes just a few minutes of prep and making Crockpot Shredded Chicken is pretty much effortless!
Chicken Enchilada Soup Ingredients
I’m all about the quick and easy dinner options. This slow cooker chicken enchilada soup is one of our favorites, it takes just minutes to put together and is the perfect hearty meal to come home to after a long day.
There’s not much better than soup made in the slow cooker, and this enchilada soup is no exception. It’s a simple combination of chicken breasts, frozen corn, black beans, enchilada sauce, tomatoes, onions and peppers that meld together into a flavorful combination after cooking all day.
Just like in Chicken Rice Soup, the chicken goes in raw and is shredded before serving.
Tips & Substitutions
This recipe calls for whole chicken breasts. As the chicken cooks it will become ultra tender and simply needs to be shredded with two forks into bite sized pieces prior to serving. This recipe is written for a milder soup.
If you prefer a soup with more spice, you can use a spicy enchilada sauce or swap out the standard canned tomatoes with a can of hot and spicy Mexican style tomatoes. Sometimes I use pinto beans instead of black beans for a little variety, and if you don’t have a red bell pepper, a green one works just as well.
This cooks all day in the slow cooker but of course can be made on the stove top the same way I make my Chicken Tortilla Soup.
Easy Slow Cooker Chicken Enchilada Soup
This was delicious! I served it with a spoonful of sour cream and some shredded cheese.
Cook Time: 3 hours
Total Time: 3 hours
Chicken Enchilada Soup Ingredients
I’m all about the quick and easy dinner options. This slow cooker chicken enchilada soup is one of our favorites, it takes just minutes to put together and is the perfect hearty meal to come home to after a long day.
There’s not much better than soup made in the slow cooker, and this enchilada soup is no exception. It’s a simple combination of chicken breasts, frozen corn, black beans, enchilada sauce, tomatoes, onions and peppers that meld together into a flavorful combination after cooking all day.
Just like in Chicken Rice Soup, the chicken goes in raw and is shredded before serving.
Tips & Substitutions
This recipe calls for whole chicken breasts. As the chicken cooks it will become ultra tender and simply needs to be shredded with two forks into bite sized pieces prior to serving. This recipe is written for a milder soup.
If you prefer a soup with more spice, you can use a spicy enchilada sauce or swap out the standard canned tomatoes with a can of hot and spicy Mexican style tomatoes. Sometimes I use pinto beans instead of black beans for a little variety, and if you don’t have a red bell pepper, a green one works just as well.
This cooks all day in the slow cooker but of course can be made on the stove top the same way I make my Chicken Tortilla Soup.
Easy Slow Cooker Chicken Enchilada Soup
This was delicious! I served it with a spoonful of sour cream and some shredded cheese.
Cook Time: 3 hours
Total Time: 3 hours
Ingredients
- 2 large chicken breasts raw and thawed
- 1 14 oz can corn drained
- 1 14 oz can black beans rinsed and drained
- 1 10 oz can red enchilada sauce
- 1 14 oz can chicken broth
- 1 14 oz can diced tomatoes with juice
- 1 4-7 oz can diced green chiles
- 1 tsp salt
- 1 TBS minced garlic
Optional Toppings:
- chopped cilantro
- shredded cheese
- sour cream
- tortilla strips
- avocado
Instructions
- Add all the ingredients to the slow cooker and stir to combine.
- Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
- Use two forks to shred chicken.
- Serve hot with toppings, if desired.
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