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Crockpot Chicken Enchilada Soup

Course Crockpot
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 -8
Author Stephanie Ertel

Ingredients

  • 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)

Instructions

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
  2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
  3. Stir in corn, beans and cilantro.
  4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Serve with your favorite toppings such as tortilla chips. sour cream, lime wedges and shredded cheese if desired.