Hearty Crockpot Chicken Enchilada Soup
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.
Servings: 8 people
Equipment
- Crockpot
- Meat Claws
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 14 ozs. kidney beans, drained and rinsed
- 14 ozs. black beans, drained and rinsed
- 1 cup corn
- 14 ozs. diced tomatoes
- 4 ozs. diced green chilies
- 1 yellow onion, diced
- 2 cups low-sodium chicken broth
- 2 cups mild red enchilada sauce
- 1 tbsp. low-sodium taco seasoning
- salt and pepper to taste
- fresh cilantro to garnish (optional)
Instructions
- Place the chicken breasts, kidney beans, black beans, corn, diced tomatoes, diced onion, and green chilies in a crockpot lined 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.
Notes
Finish off your soup with some of these toppings.
- Tortilla strips
- Ligh sour cream
- Shredded cheddar cheese
- Diced avocado
- Sliced jalapenos
- Pico de gallo