Loaded Enchilada Soup

Loaded Enchilada Soup


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Have a craving for enchiladas, but too lazy to do the work? Try our loaded enchilada soup to satisfy for your spicy craving! You don’t have to separate your ingredients in separate pots to cook. With a crockpot, you can add your chicken, vegetables, and liquids in one pot without the worry. For those lazy days, ditch the pots and settle for the crockpot.

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Time needed

15-20 min preparation + 4 or 6/8 hour cooking

Serving Size / Yield

2 servings


  • 1 pound of boneless, skinless chicken breasts, shredded
  • 2 teaspoons of chili powder
  • 1 teaspoon of cumin
  • ½ teaspoon of garlic powder
  • 1 ½ cups of frozen corn kernels
  • 1 can of black beans, drained and rinsed
  • ½ cup of onion, diced
  • 1 red bell pepper, diced
  • 1 can of diced tomatoes
  • 1 can of red enchilada sauce
  • 2 ½ cups of chicken broth
  • 1/3 cup of red onions, thinly sliced
  • 2 red jalapeños

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With using a crock pot, place the chicken breasts at the bottom. Add the chili powder, cumin, salt, pepper and garlic powder over on top of the chicken.
Add the corn, black beans, diced onions, and diced bell pepper. Next, add the liquids (diced tomatoes, enchilada sauce, and chicken broth).
Cover the crock pot and cook on low for 6-8 hours or on high for 4 hours.
When the soup is nicely formed, use a fork to shred the chicken.
To serve pour the soup into a bowl, and top it off with red onions and red jalapeños.

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