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Crockpot Chicken Enchilada Soup is a hearty soup full of flavor and wholesome goodness. When I made this soup it was a very cold, blustery day here in Kentucky. My husband was so happy to come home from a cold day of work to this warm, delicious dinner. My boys love squeezing their lime wedges over the soup to give it a great taste. You do not need the lime juice, but it definitely adds to the wonderful flavor of the soup.
If you like things on the hotter side then you can adjust the heat by adding more or less of the chili powder and chile peppers. You can make it just right for everyone in your home. The next thing about this soup is you can put it on before you leave for work and it will be done once you get home. If you cook it over the time, it’s okay because it’s a soup so it will not be bad, but better because the spices will really mix together. Be sure to try Crockpot Chicken Enchilada Soup the next chance you get because you will not be disappointed!
Crockpot Chicken Enchilada Soup
- 2-3 chicken breasts cubed
- 2 15 ounce cans diced tomatoes
- 1 10 ounce can enchilada sauce
- 1 medium onion diced
- 1 4 ounce can chopped green chile peppers
- 2 cloves garlic minced
- 2 cups water
- 1 14.5 ounce can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 10 ounce package frozen corn, optional
- 1 14.5 ounce great northern beans, drained (optional)
- 1 Tablespoons cilantro chopped
- toppings - shredded cheese sour cream, lime wedges (optional)
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn, beans and cilantro.
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with your favorite toppings such as tortilla chips. sour cream, lime wedges and shredded cheese if desired.
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