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A bowl of chicken tortilla soup—reminiscent of crockpot chicken enchilada soup—topped with avocado slices, crispy tortilla strips, corn, black beans, and fresh herbs sits next to a spoon, with an Instant Pot in the background.
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4.93 from 13 votes

Easy Chicken Enchilada Soup Recipe

Crockpot Chicken Enchilada Soup Recipe is one of my favorite go-to soup recipes for busy weeknights. This soup has everything you need for a great dinner.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard

Ingredients

  • 4-6 chicken breasts
  • 2 cups chicken stock
  • 10 oz can red enchilada sauce
  • 2 cans black beans (drained and rinsed)
  • 1 can diced tomatoes
  • 1 can corn (not drained)
  • 1 small can diced green chilies
  • 2 teaspoons minced garlic
  • 1 diced onion
  • 1 teaspoon cumin
  • 1 teaspoon salt

Instructions

  • Place everything in the crock pot.
  • Cook on low for 6-8 hours or on high for 4-6 hours.
  • Once cooked, shred the chicken and mix together.
  • We topped ours with diced avocado, cheese, sour cream, and crushed tortilla chips.

Video

Notes

This recipe is everything you look for in a comfort soup and then some.

Nutrition

Calories: 416kcal | Carbohydrates: 45g | Protein: 45g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 1187mg | Potassium: 1247mg | Fiber: 10g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 14.4mg | Calcium: 63mg | Iron: 4mg
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