Chicken Enchilada Soup -Crockpot

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“I am not a proponent of canned foods, especially condensed soups, but this is hearty, quick to assemble and oh so yummy. I found this on Real Mom Kitchen and tweaked it slightly. Don't shy away from black beans, they are great. We love this for a hot Wintery meal.”
3hrs 15mins

Ingredients Nutrition


  1. In a 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and pepper stir-fry. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  2. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
  3. Top with Colby-jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.
  4. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.

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