Crock Pot Chicken Enchilada Soup

Enjoy homemade crock pot chicken enchilada soup with this simple recipe! It's a hearty, flavorful dish that's easy to make and perfect for any night. Try it now and discover your new favorite comfort food.

INGREDIENTS

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COMBINE

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Place the lid on and slow cook on high for 1 ½ to 2 hours or until the chicken is cooked through the center. Remove the chicken to a cutting board and rest for 5 minutes before shredding into bite-size pieces.

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Whisk in the can of cheddar cheese soup, and shredded cheese. Add the shredded chicken and stir. Reduce the temperature to low. Recover and cook for 2 to 3 hours or until the soup is piping hot and the cheese has melted.

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15 minutes before serving, thicken with a cornstarch slurry if desired. Serve in a bowl and top with sour cream, a sprinkle shredded cheese and any extra toppings, like pickled jalapeños, or black olives, you like.

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Crock Pot Chicken Enchilada Soup

Enjoy homemade crock pot chicken enchilada soup with this simple recipe! It's a hearty, flavorful dish that's easy to make and perfect for any night. Try it now and discover your new favorite comfort food.

INGREDIENTS

Boneless, Skinless Chicken Rotel Diced Tomatoes Black Beans | Diced Onion Garlic Cloves | Chili Powder Ground Cumin | Oregano White Pepper | Chicken Broth Sharp Cheddar Cheese Canned Cheddar Soup Cornstarch | Cold Water

COMBINE

Place the chicken, Rotel tomatoes, onion, black beans, minced garlic, chili powder, ground cumin, dried oregano, and white pepper into your Crock Pot. Pour the chicken broth in and stir to combine.

Place the lid on and slow cook on high for 1 ½ to 2 hours or until the chicken is cooked through the center. Remove the chicken to a cutting board and rest for 5 minutes before shredding into bite-size pieces.

SHRED

Whisk in the can of cheddar cheese soup, and shredded cheese. Add the shredded chicken and stir. Reduce the temperature to low. Recover and cook for 2 to 3 hours or until the soup is piping hot and the cheese has melted.

COOK

15 minutes before serving, thicken with a cornstarch slurry if desired. Serve in a bowl and top with sour cream, a sprinkle shredded cheese and any extra toppings, like pickled jalapeños, or black olives, you like.

SERVE

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