Craving Mexican food? Enjoy a hearty bowl of crockpot chicken enchilada soup. Chocked full of healthy veggies and chunks of chicken, it's the perfect meal to warm up on a cold day.
Place the chicken breasts, kidney beans, black beans, corn, diced tomatoes, diced onion, and green chilies in a crockpotlined with a slow cooker liner.
Add the taco seasoning, chicken broth, enchilada sauce, and salt and pepper to taste. Stir to combine. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
When finished, remove the chicken from the crockpot and shred it with meat claws. Add the shredded meat to the soup and stir. Serve and top as desired.