crock pot chicken enchilada soup

★★★★★ 5
a recipe by
Danielle Sprueill
Mountain Center, CA

I keep making this because we love it, especially on a 'soup' day. It's delicious and easy. It's very adjustable to your own liking.

Blue Ribbon Recipe

This is a great chicken soup to warm ya up on a cold night. It's super easy to throw together since store-bought rotisserie chicken is used. All remaining ingredients are added to the crock, and the slow cooker works its magic. Thanks to the Rotel, green chiles, green enchilada sauce, and taco seasoning, this soup has a Southwest flair. It's tasty on its own, but the toppings take it over the top!

— The Test Kitchen @kitchencrew
★★★★★ 5
serves A lot.
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot chicken enchilada soup

  • 1 rotisserie deli chicken, (bones removed) and chopped into pieces
  • 1 can
    hominy drained (15.25 oz)
  • 1 can
    black beans (15.25 oz)
  • 1 can
    pinto beans (15.25 oz)
  • 1 can
    corn drained or small pkg frozen corn (15.25 oz)
  • 1 can
    green enchilada sauce (10 oz)
  • 1 can
    diced tomatoes (14.5 oz)
  • 1 can
    green chiles, chopped (Ortega's; 4 oz)
  • 1 can
    Rotel chili fixins (10 oz)
  • 1 c
    water or chicken broth
  • 1 pkg
    taco seasoning
  • 1/2 tsp
    garlic powder

How To Make crock pot chicken enchilada soup

  • Ingredients added to the slow cooker.
    Add everything to Crock Pot lined with a Crock Pot liner.
  • Ingredients stirred together.
    Stir together.
  • Slow cooker set to cook.
    Let cook for 4 to 6 hours on low.
  • Avocado, chips, and sour cream on top of the soup.
    If it seems too thick, add more broth. Serve with chips, sour cream, cheese, chopped onions, and chopped avocados.