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A bowl of chicken enchilada soup topped with cheese, tortilla strips, and avocado.
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5 from 12 votes

Crock-pot Chicken Enchilada Soup

Course Soup, Stew, & Chili
Cuisine Mexican
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 8 bowls
Calories 260kcal
Author Kristine Underwood

Ingredients

  • 2 lbs chicken breast (about 3 large breasts)
  • 4 cups chicken broth
  • 2 cans black beans (15 ounce cans)
  • 1 can tomato sauce (15 ounce can)
  • 4 ribs celery (chopped)
  • 1 yellow onion (chopped)
  • 3 tsp minced garlic (or 3 cloves of garlic chopped)
  • 1 TBS minced chipotle peppers in adobo
  • 1 TBS adobo sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 2 TBS lime juice (the juice of one lime)

Instructions

  • Place chicken breasts in bottom of the crock of your Crock-pot.
  • Add the black beans, tomato sauce, celery, onion, garlic, chipotle pepper, and adobo sauce.
  • Sprinkle the spices over all the ingredients.
  • Pour in the chicken broth and stir to mix well.
  • Cover and cook on high for 3 hours, or until chicken is done and shreddable.
  • Once the chicken is cooked, remove it from the pot and using two forks, shred chicken into bitesize pieces. Return shredded chicken to the crock.
  • Just before serving, squeeze the lime juice into the soup and stir well.
  • Ladle soup into bowls and top with shredded cheese, chopped cilantro, green onion, avocado, a dollop of sour cream, and tortilla strips.
Notes
*The nutritional information is for the prepared soup only, not for the toppings.
Nutrition
Serving: 1 bowl | Calories: 260kcal | Carbohydrates: 24g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1667mg | Potassium: 1018mg | Fiber: 8g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 3mg