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Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup

This super flavorful soup is made with enchilada sauce, chunks of chicken, beans, corn, tomatoes, and of course tons of cheese! The perfect warm comforting meal that will warm from the inside.

  • 3 cups chicken broth
  • 2 1/2 chicken breasts, skinless and boneless
  • 1 1/2 cup enchilada sauce
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 14.5 ounce can diced tomatoes
  • 1 15 ounce can black beans
  • 1 15.25 ounce can whole kernel corn
  • 1 7 ounce can diced green chiles
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 8 ounces shredded cheddar cheese
  1. Add all ingredients to the crockpot except for the shredded cheese.
  2. Cook over low heat for 6-8 hours or high heat 4-5 hours.
  3. Remove the chicken from the crockpot and shred, then return to the soup. (or I shred it in the crockpot, saves dishes, just make sure you get all the chicken!)
  4. Add in the cheese, stir, and allow the cheese to melt for about 5 minutes.
  5. Dish, serve, and enjoy!

Recipe adapted from