Crockpot Chicken Enchilada Soup

Today’s post is a recipe for the delicious Crockpot Chicken Enchilada Soup, a naturally gluten free recipe! Please read below to find the recipe!

Crockpot Chicken Enchilada Soup

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Crockpot Chicken Enchilada Soup

I hope you enjoy this recipe…. Here we go!


  • 2 cups  chicken broth
  • 1 can (19 oz) mild or hot enchilada sauce
  • 1 can (4.5 oz) chopped mild green chiles
  • 1 package (20 oz) bone-in chicken breasts, skin removed
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 bag (12 oz) Green Giant Steamers Niblets frozen corn, thawed, drained


  1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
  2. Cover; cook on Low heat setting 7 to 8 hours.
  3. Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
  4. If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips.

Did you try this Crockpot Chicken Enchilada Soup?

If you tried this recipe, please leave a comment below! I can’t wait to hear how much you liked it!

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