Slow Cooker Chicken Enchilada Soup


  • 1 can black beans, drained
  • 1 can diced green chilies 
  • 1 can diced tomatoes (14.5 oz size)
  • 1 packet enchilada or taco seasoning mix
  • 2 cups chicken broth
  • 1 can (8 oz) tomato sauce
  • 2-3 boneless chicken breasts
  • 4 oz sour cream or cream cheese
  • Toppings: shredded cheddar cheese, lime, avocado, or tortilla chips

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add chicken, black beans, chilies and diced tomatoes on top of that. Cook on low 6-8 hours.

Stir in sour cream. Cover and cook about 20 minutes or until thickened. Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with shredded cheddar cheese, lime, avocado, or tortilla chips.

Recipe courtesy of Real Mom Kitchen

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