CROCKPOT CHICKEN ENCHILADA SOUP

Crockpot chicken enchilada soup is packed with shredded meat, beans, and veggies! Add all your favorite toppings to customize this meal.

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INGREDIENTS

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VEGETABLES

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Add the enchilada sauce, chicken broth, tomatoes, black beans, and corn. Cover slow cooker and cook on LOW for 8 hours.

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Remove chicken and place on a plate to shred, using 2 forks. Return to pot. Grate the cheese and stir into the soup until melted.

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Serve immediately with corn chips or tortilla chips and garnish with cilantro, if desired. Enjoy!

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CROCKPOT CHICKEN ENCHILADA SOUP