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.


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

– Prepare  the Funfetti Cake & Cupcake mix as directed on the package adding  the ½ teaspoon to the bowl with the rest of the ingredients. – Fill cupcake papers ¾ full.


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.


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.


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.


White Instagram


Click Here To Subscribe