Last night I made Crockpot Chicken Enchilada Soup. With every bite, Big B said, ‘I forgot all about this soup. This is so good. I forgot all about it.’ Made this mommy smile! Topped with cheese and a dollop of sour cream, Crockpot Chicken Enchilada Soup is definitely a family favorite recipe.
Gather all the ingredients together. Saute onions and garlic, then add sauces to make the enchilada soup broth. Pour the mixture into the crockpot and add chicken. Cook 4-6 hours on low, then shred cooked chicken breasts. Add the black beans and corn and cook for an additional 30 minutes. Serve with a dollop of sour cream and a sprinkle of cheese.
- 1 tablespoon olive oil
- 1 cup onions, diced
- 3 teaspoons garlic, minced
- 16 ounces enchilada sauce
- 6 cups chicken broth
- 2 teaspoon cholula hot sauce (or your favorite hot sauce)
- 1½ teaspoon ground cumin
- 1 teaspoon fresh cilantro
- 2 cup frozen corn
- 2 cup canned black beans
- 2 chicken breasts
- Heat up the olive oil in a large pan, then saute the onions until soft.
- Add garlic and saute for one additional minute.
- Add enchilada sauce, chicken broth, hot sauce, cumin, and cilantro.
- Mix over medium heat for 2 minutes.
- Pour the mixture into the crockpot.
- Add chicken (I use frozen).
- Cook on low for 4-6 hours.
- Remove the chicken breast and shred with 2 forks.
- Return to crockpot and add corn and black beans.
- Cook for 30 more minutes.
- Serve with a dollop of sour cream and a sprinkle of grated cheese.
Linking up at: Savvy Southern Style, Between Naps on the Porch