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This chicken enchilada soup - crockpot recipe, nonetheless is delicious! It's made in the crockpot entirely, making it a quick easy dinner as well! And, the leftovers are even better.

Crockpot Enchilada Soup

Course Dinner
Cuisine Soup
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 -8 servings
Author Kate


  • Boneless Chicken Breast
  • 1 T vegetable oil
  • salt & pepper to taste
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1 T chili powder
  • 1 T ground cumin
  • 1/4 cup fresh cilantro leaves and then chopped
  • 1 28 ounce can diced tomatoes, undrained
  • 2 10 ounce cans enchilada sauce
  • 1 14.5 ounce can low sodium chicken broth
  • 1 can black beans undrained
  • 1 10 ounce package frozen corn, thawed


  1. Season your chicken with salt and pepper and put in the hot skillet (or your Ninja 3-in-1 Crockpot) on medium heat. Brown chicken breast on both sides, about 3 minutes on each side.
  2. Add all other ingredients into the crockpot (including chicken), cover and turn on high for two hours.
  3. Remove chicken and shred with forks or with a hand mixer.
  4. Add chicken back to the crockpot, season with salt & pepper to taste and enjoy!
  5. ** Top with sour cream, tortilla strips or crushed tortilla chips.
  6. The leftovers are even better!