Crockpot Chicken Enchilada Soup

I love me a good crockpot recipe. This soup was absolutely delicious and so easy to make. Definitely one we'll make again!

recipe adapted from and image via

Yields 8 servings Ingredients:

3 large chicken breast halves (I used 6-8 chicken tenders)

2 (14 oz) cans chicken broth

2 (8 oz) cans tomato sauce

2/3 cup chunky salsa

1/2 cup Zesty Italian Dressing (I just used a couple teaspoons of the dressing packet)

1 tsp chili powder

1 tsp cumin

2 tsp onion powder

2 tsp garlic powder

8 corn tortillas torn into pieces

1-2 cups frozen corn

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can pinto beans, drained and rinsed

2/3 cup shredded Cheddar Cheese

For Serving (optional)

Additional shredded Cheddar Cheese

Diced avocados

Sour Cream

Chopped cilantro

Tortilla Chips or strips

Directions: Place chicken in a crockpot. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 4-6 hours. I added the torn tortilla pieces a few hours into cooking which gave them a few hours to soften and fall apart. Once cooked, shred chicken in crockpot and add in corn, Black Beans, Pinto Beans and Cheddar Cheese. Allow to cook another hour until all ingredients are heated through. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, and tortilla chips.