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Chicken Enchilada Soup

Set and forget this Chicken Enchilada Soup and you've got a hearty, filling and delicious Crock Pot soup ready to go whenever you need it! If the cooking time of only 2 hours is too short for the time that you'll be away, cook over the weekend and enjoy the leftovers throughout the week.
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 people
Calories 263kcal


  • 1 pound boneless chicken breasts
  • 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
  • 28 ounce can diced tomatoes undrained
  • 20 ounce enchilada sauce
  • 1 14.5 ounce can low sodium chicken broth
  • 1 can black beans undrained
  • 10 ounce package frozen corn thawed


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