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Slow Cooker Chicken Enchilada Soup

  • Author: Avery
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if using gluten-free enchilada sauce and broth)

Description

This Slow Cooker Chicken Enchilada Soup is everything you love about cheesy chicken enchiladas, tucked into a warm, cozy bowl. It’s bold, hearty, and loaded with tender chicken, black beans, sweet corn, and just the right amount of spice. Let your slow cooker do the work, then top with melty cheese, cool sour cream, and creamy avocado for a satisfying meal any night of the week.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional, for extra depth)
  • Salt and freshly ground black pepper, to taste
  • 2 cups low-sodium chicken broth
  • 1 cup shredded cheese (cheddar or Mexican blend), plus more for serving if desired
  • Fresh cilantro, chopped, for garnish
  • Sour cream, for serving (optional)
  • Diced avocado, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the slow cooker.
  2. Add the black beans, corn, enchilada sauce, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, smoked paprika (if using), salt, and pepper over the chicken.
  3. Pour the chicken broth evenly over all the ingredients in the slow cooker and gently stir to combine, keeping the chicken on the bottom.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  5. Carefully remove the chicken breasts to a cutting board. Shred the chicken using two forks, then return the shredded chicken to the slow cooker and stir to combine.
  6. Taste the soup and adjust seasoning with additional salt, pepper, or chili powder as needed.
  7. Ladle the soup into bowls and top with shredded cheese, fresh cilantro, sour cream, avocado, and a squeeze of lime, if desired. Serve hot.

Notes

  • For a creamier soup, stir in 1/2 cup of sour cream or a splash of heavy cream right before serving.
  • Adjust the heat level by choosing mild, medium, or hot enchilada sauce and tomatoes with green chilies.
  • If the soup is thicker than you like, thin it with a bit more chicken broth at the end of cooking.
  • This soup thickens as it cools; when reheating leftovers, add a splash of broth or water as needed.
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (or 3–4 hours on HIGH)
  • Category: Soup, Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 320 kcal
  • Sugar: 6 g (approx.)
  • Sodium: 780 mg (approx., will vary by brand of broth and enchilada sauce)
  • Fat: 11 g (approx.)
  • Saturated Fat: 5 g (approx.)
  • Unsaturated Fat: 5 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 30 g (approx.)
  • Fiber: 7 g (approx.)
  • Protein: 27 g (approx.)
  • Cholesterol: 75 mg (approx.)

Keywords: slow cooker chicken enchilada soup, crockpot chicken enchilada soup, easy enchilada soup, chicken enchilada soup recipe

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Find it online: https://averyrecipes.com/slow-cooker-chicken-enchilada-soup/