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Chicken Enchilada Soup

You’ll need:

4 chicken breast

1 15oz can black beans (rinses & drained)

1 15oz can corn (drained)

1 8oz can green chili’s

1 15oz diced tomatoes

1 15oz can Red enchilada sauce

2 cups chicken stock

2 cups water

1 tbsp chili powder

1 tbsp garlic powder

1 tsp cumin

Salt/pepper to taste

Optional: to make creamy add in 1/2 cup heavy cream.


Chopped cilantro

Sliced jalapeños

Shredded cheddar cheese

Sour cream

In crock pot place chicken in bottom of pan then add in canned items, liquids (except heavy cream) and seasonings. Cook on high for 4 hours. Remove lid and shred chicken. If you want to add a creamy element to soup add in heavy cream at this time and place lid back on. Reduce heat and let cook another hour. Top with toppings & Enjoy!

If using Instapot to cook and shred chicken (8 minutes in pot with 1/4 cup water)

If baking bake in oven bake at 350 degrees covered with foil with 1/4 cup water for 35 minutes or until chicken is cooked through and easy to shred.

Once chicken is cooked add all ingredients to pot and bring to a boil. Let boil 12-15 minutes then simmer another 10-15 minutes and your ready to serve.

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