Go Back
–+ servings
Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

This cozy slow cooker soup delivers bold enchilada flavors with minimal effort. Perfect for busy days when you want a satisfying, flavor-packed meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 312 kcal

Equipment

  • slow cooker

Ingredients
  

  • 2 lb Boneless Skinless Chicken Breasts
  • 15 oz Black Beans, drained and rinsed (1 can)
  • 15 oz Corn Kernels, drained (1 can)
  • 10 oz Red Enchilada Sauce (1 can)
  • 14.5 oz Diced Tomatoes (1 can)
  • 4 cups Chicken Broth
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cup Shredded Mexican Blend Cheese
  • Tortilla Strips, Sour Cream, and Fresh Cilantro, for topping

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the drained black beans, drained corn, diced onion, and minced garlic.
  • Pour in the enchilada sauce, diced tomatoes with their juices, and chicken broth. Season with chili powder, cumin, salt, and black pepper. Stir gently to combine.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and very tender.
  • Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to distribute evenly.
  • Taste and adjust salt, pepper, or chili powder to your liking.
  • Ladle the soup into bowls and top with shredded mexican blend cheese, crunchy tortilla strips, a dollop of sour cream, and fresh cilantro.

Nutrition

Serving: 1servingCalories: 312kcalCarbohydrates: 27gProtein: 33gFat: 8g
Keyword chicken tortilla soup, crockpot enchilada soup, slow cooker chicken enchilada soup, slow cooker soup recipe
Tried this recipe?Let us know how it was!