Chicken Enchilada Soup


3-4 Chicken Breasts

48 oz of Chicken Broth

10 oz can of Rotel

4 oz can of Green Chiles

15 oz can of Enchilada Sauce

1 can of Black Beans (drained & rinsed)

1 block of Cream Cheese

1 cup of finely diced Red Bell Pepper

1 cup of finely diced Green Bell Pepper

1 cup of finely diced Onion

3-4 Green Onions finely diced

3 tablespoons of finely diced Cilantro

1 lb of Shredded Colby & Monterey Cheese(I grated a block of cheese. It’s just my preference)

1 1/2 teaspoons of Chili Powder

1/2 teaspoon of Garlic Powder

1/2 teaspoon of Onion Powder

1 1/2 tablespoons of Cumin


Shredded cheese, cilantro, tortilla chips/strips, sour cream, slice avocado


  • Place ALL ingredients BUT the shredded cheese into the crockpot.
  • Cook on low for 6-8 hours OR high 4-6 hours.
  • Shred the chicken breast and stir in the shredded cheese. Wait about 15 minutes before serving.
  • Serve in bowls & add your favorite toppings.
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