Crockpot Chicken Enchilada Soup
Recipe type: Crockpot
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 3 boneless skinless chicken thighs
- ½ onion, chopped
- 1 green pepper, chopped
- 1 can medium enchilada sauce
- 1 can diced tomatoes
- 1 can black beans, drained
- ¼ cup frozen corn
- 1 can diced green chilies, drained
- ½ cup chicken stock
- ⅓ cup cheddar cheese, grated
- ⅓ cup pepper jack cheese, grated
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cumin
- corn tortillas, cut into strips – garnish
- chopped cilantro – garnish
- sour cream – garnish
Instructions
- Add all ingredients besides cheese and garnish to the crockpot.
- Set crockpot to low and cook for 6 hours.
- Remove chicken and shred.
- Return chicken to crockpot and cook on low for an additional 2 hours.
- Stir in the cheese and serve.
- Top with corn tortillas, cilantro and sour cream.
Notes
This is a great recipe when you need to serve a crowd.
Thank you to Ashley from Half Hour Meals for the picture and recipe!
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
This looks wonderful! I can’t wait to try it. Thanks for sharing.
Enjoy!
I can’t print it! When I click on the print button it says I am not authorized to review drafts! Help!
It works for me – just hit print and it pops up in a window – hit print and then it closes.
Looks great. This will be a nice addition to our weekly Mexican Nights
thanks