Crock Pot Chicken Enchilada Soup

crock pot chicken enchilada soup Lunch
Crock Pot Chicken Enchilada Soup
  • Prep 10 min
  • Total 6 hr 0 min
  • Servings 6

The perfect comfort food, especially when served in quick and easy bowls. By Casey Palmer, Canadian Dad


  • 2 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups low sodium fat-free chicken broth
  • 8 oz can tomato sauce
  • 1-2 tsp chipotle chili in adobo sauce (or more to taste)
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 2, 8 oz skinless chicken breasts (16 oz total)
  • 1/4 cup chopped scallions, for topping
  • 3/4 cup shredded reduced fat cheddar cheese
  • fat free sour cream (optional)
  • 6 Old El Paso Tortilla Bowls (to house the soup)


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  • 1
    Heat oil in a saucepan over medium-low heat.
  • 2
    Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat.
  • 3
    Pour into crock pot.
  • 4
    To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
  • 5
    Remove chicken and shred with two forks.
  • 6
    Add chicken back into the soup, adjust salt and cumin to taste.
  • 7
    Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro.
  • 8
    Serve hot in Old El Paso Tortilla Bowls.

No nutrition information available for this recipe

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