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A bowl filled with Chicken Enchilada Soup garnished with sour cream, cheese and toasted tortilla chips.

Crock Pot Chicken Enchilada Soup

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
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Prep Time 15 minutes
4 hours 15 minutes
Total Time 4 hours 30 minutes
Course Soup
Cuisine Mexican
Servings 6 Servings
Calories 273 kcal

Ingredients  

  • 1 to 1.5 oz. lbs boneless skinless chicken
  • 10 oz. can Rotel diced tomatoes with chilis (undrained)
  • 1 cup black beans (drained and rinsed)
  • 1 cup diced onion
  • 2 cloves garlic (minced)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon ground white pepper
  • 6 cups chicken broth
  • 2 cups shredded sharp cheddar cheese (divided)
  • 10.5 oz. can cheddar soup
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
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Instructions 

Recipe Prep

  • Start by dicing the onion and mincing the garlic so it is ready to go.

Slow Cooking

  • Place the boneless chicken, the undrained can of Rotel tomatoes, chopped onion, drained and rinsed black beans, minced garlic, chili powder, ground cumin, dried oregano, and white pepper into your Crock Pot.
  • Pour the chicken broth in a 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.
  • Add the can of cheddar cheese soup, and 1 ½ cups of shredded cheese then whisk in to combine. 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 mix the cornstarch and cold water until lump free. Stir it into the soup and recover. Allow to thicken before serving. (Optional)
  • Serve in a bowl and top with sour cream, a sprinkle of the remaining shredded cheese and any extra toppings like pickled jalapeños, or black olives you like.
  • Makes 8 servings.

Recipe Expert Tips

  • Feel free to adjust the heat level by adding more or less chili powder, cayenne pepper, or hot sauce.
  • You can also use a combination of different types of cheese for added flavor.
  • If you prefer a thicker soup, use a whole can of drained and rinsed black beans. Dived in half and mash one half of the beans before adding.
  • Garnish with fresh lime juice for a tangy twist.
  • This soup can also be made on the stovetop if you don't have a slow cooker. Simply follow the same steps and cook over medium heat until heated through.
  • Chicken breasts can be used instead of thighs.
  • If you don't have Rotel tomatoes, use regular canned diced tomatoes and add a small can of diced green chilies.
  • For a vegetarian version, substitute the chicken with sweet potatoes or extra beans.
  • Adding a squeeze of lime just before serving can boost the flavors.
  • If you like your soup spicy, add some cayenne pepper or diced jalapenos.

Nutrition

Serving: 1ServingCalories: 273kcalCarbohydrates: 19gProtein: 15gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 49mgSodium: 1505mgPotassium: 542mgFiber: 4gSugar: 4gVitamin A: 746IUVitamin C: 8mgCalcium: 332mgIron: 2mg
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