Chicken Enchilada Soup

Super Easy Chicken Enchilada Soup will soon be a family favorite recipe! It is perfect to dump into a slow cooker and let it cook. You'll come home to a fully cooked meal that is complete and delicious!

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Course: Main Course

Cuisine: Mexican

Keyword: Casserole, hotdish, 30 minute meal, quick recipe, quick meal, easy recipe, easy meal, skillet meal, skillet recipe, chicken recipe, quick recipe, easy recipe, weeknight meal, weeknight recipe, simple recipe, slow cooker, crock pot, soup

Prep Time: 15

Cook Time: 4

Servings: servings

Calories: 185kcal

Equipment

Ingredients

2 7 oz cans Chicken drained
1 15 oz can Black Beans drained & rinsed
1 15 oz can Pinto Beans drained & rinsed
1 15 oz can Fire Roasted Corn drained
1 28 oz can Green Enchilada Sauce
1 14.5 oz can Fire Roasted Diced Tomatoes
2 tsp Dried Minced Onion
1 packet Taco Seasoning
3 cups Chicken Broth
1 Sour Cream optional
1 Guacamole optional
1 Cheddar Cheese, shredded cheese, optional
1 Tortilla Chips optional

Instructions

Open the cans of chicken, drain, and add to the slow cooker.
Drain and rinse the cans of black beans and pinto beads. Add them to the slow cooker.
Drain the fire roasted corn and add to the slow cooker.
Add the green enchilada sauce, fire roasted diced tomatoes, dried minced onion, taco seasoning, and chicken broth. Mix everything together well.
Cook in the slow cooker on high for 4 hours or on low for 8-10 hours.
Serve immediately. You can top each bowl of soup with sour cream, guacamole, shredded cheese, and tortilla chips.

Notes

Nutritional information is an estimate. It will vary based the brands of ingredients used and on your cooking methods.

Nutrition