This crockpot chicken enchilada soup is so easy and delicious, and I had some cooked chicken breast sitting in the freezer so I decided this chicken enchilada soup was the perfect use for it! (Yum!)
Let’s Get To Making Some Crockpot Chicken Enchilada Soup
Start by shredding your cooked chicken breast, chopping onions, and bell peppers.
Add chicken, onions, bell peppers, enchilada sauce, Rotel, black beans, corn, chicken broth, and water all to the crockpot.
Now cut cream cheese in thin slices and add to the crockpot.
Cook on low heat for 6 hours stirring occasionally.
Dip up your crockpot chicken enchilada soup into a large bowl, add diced avocados and crumbled chips on top. Then sit back and enjoy!
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Ingredients For Crockpot Chicken Enchilada Soup
- 1 large onion chopped
- 1 green bell pepper chopped
- 1 – 10 oz. can enchilada Sauce
- 8 oz. cream cheese
- 2 cans Rotel
- 1 can black beans rinsed
- 1 cup frozen corn
- 3 cooked chicken breast shredded
- 1 cup chicken broth
- 3 cups of water
- Avocado (optional)
- Tortilla chips (optional)