Crockpot Enchilada Soup

Course Main Dish, Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 to 6
Author Janssen Bradshaw


  • 6 cups chicken or vegetable broth
  • 1-2 chicken breasts frozen is fine
  • 4 oz can diced green chilies
  • 1/2 onion diced
  • 3 medium potatoes peeled and chopped into large chunks
  • 1 cup butternut squash peeled and diced
  • 1 sweet red pepper diced (I left it out this time because I didn't have one)
  • 3/4 cup dried white beans rinsed (I used Great Northern)
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tbsp taco seasoning
  • 1/2 cup sour cream


  1. Put everything except the sour cream in the crockpot and let cook on high for 4-5 hours or low for 7-8 hours. Remove the chicken breast(s), and puree everything else with an immersion blender or with a regular blender. Shred the chicken and add it back in.
  2. Stir in the sour cream, salt to taste, and let warm through for a few minutes if needed.
  3. Serve with tomatoes, shredded cheese, green onions, diced avocado, or other toppings.

Recipe Notes

(adapted from It's So Tasty Too!)