Description
Crockpot Chicken Enchilada Soup is the ultimate comfort food, perfect for busy weeknights or cozy gatherings. This delightful dish combines tender chicken, vibrant vegetables, and rich spices, all simmered to perfection in your crockpot. With minimal prep time and bold flavors, it’s a meal that everyone will love. Top it with shredded cheese and sour cream for an extra touch of indulgence!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 cup canned or frozen corn
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup sour cream
Instructions
- Prepare your ingredients by chopping the onion, garlic, and bell pepper.
- In the crockpot, layer the chicken breasts at the bottom followed by onions, garlic, red bell pepper, diced tomatoes (with juices), corn, cumin, chili powder, and chicken broth.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken using two forks and return it to the pot. Stir well to combine.
- Taste and adjust seasoning if necessary.
- Serve hot in bowls garnished with shredded cheese and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg