Slow Cooker Chicken Enchilada Soup Recipe

If you’re craving the comforting flavors of classic enchiladas but want a fuss-free, hands-off cooking method, this Slow Cooker Chicken Enchilada Soup is the perfect solution. Packed with tender chicken, zesty enchilada sauce, black beans, corn, and bold Mexican spices, this soup delivers all the deliciousness of enchiladas in a warm and hearty bowl. It’s an easy, set-it-and-forget-it meal that brings restaurant-quality flavors right to your dinner table.

One of the best things about this recipe is how effortlessly it comes together. Simply toss the ingredients into your slow cooker in the morning, and by dinnertime, you’ll have a rich and flavorful soup ready to serve. The slow cooking process allows the flavors to meld beautifully, resulting in a dish that tastes like it’s been simmering on the stovetop for hours.

This soup is also incredibly versatile. You can customize it to suit your taste by adding extra heat, adjusting the thickness, or adding your favorite toppings. Whether you prefer a classic combination of sour cream and shredded cheese or want to add avocado and fresh cilantro, this soup is a canvas for your creativity.

Not only is this Slow Cooker Chicken Enchilada Soup packed with flavor, but it’s also a nutritious option that’s high in protein and fiber. The chicken provides lean protein, while the black beans and corn add a healthy dose of fiber and essential nutrients. It’s a wholesome meal that leaves you feeling satisfied without being overly heavy.

This recipe is perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen. It’s also great for meal prep—make a big batch and enjoy leftovers throughout the week. Plus, it freezes beautifully, making it a convenient option for those days when you need a quick and delicious meal.

Another advantage of this soup is that it’s budget-friendly. With simple, pantry-staple ingredients like canned beans, corn, and enchilada sauce, you can create a hearty and flavorful meal without breaking the bank. It’s proof that delicious, home-cooked meals don’t have to be complicated or expensive.

Whether you’re looking for a cozy meal on a cold day or an easy dinner that everyone will love, this Slow Cooker Chicken Enchilada Soup is a winner. It’s a crowd-pleaser that combines the best of Tex-Mex flavors in a comforting and satisfying soup. Get ready to enjoy a bowl of warmth and goodness that tastes just like your favorite enchiladas—but without all the work.

Servings

Serves: 6-8

Time

• Prep Time: 10 minutes

• Cook Time: 6-8 hours (on low) or 3-4 hours (on high)

• Total Time: 6-8 hours 10 minutes

Ingredients

• 2 large boneless, skinless chicken breasts

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (10 oz) can diced tomatoes with green chilies

• 1 (10 oz) can red enchilada sauce

• 3 cups chicken broth

• 1 small onion, diced

• 1 tsp minced garlic

• 1 tsp chili powder

• 1 tsp cumin

• 1/2 tsp smoked paprika

• Salt and pepper to taste

Optional Toppings:

• Shredded cheese

• Sour cream

• Diced avocado

• Fresh cilantro

• Tortilla strips

• Lime wedges

Instructions

Step 1: Prepare the Ingredients

1. Add Ingredients to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Add black beans, corn, diced tomatoes, enchilada sauce, chicken broth, diced onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper.

2. Stir to Combine: Gently stir the ingredients to distribute the spices and ensure the chicken is submerged.

Step 2: Slow Cook the Soup

1. Cook on Low or High: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.

2. Shred the Chicken: Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.

Step 3: Serve and Garnish

1. Ladle into Bowls: Serve the soup hot, ladled into individual bowls.

2. Add Toppings: Top each bowl with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, or tortilla strips.

Tips

• For a thicker soup, reduce the chicken broth by 1/2 cup or blend a portion of the soup before serving.

• Add extra heat by including chopped jalapeños or a dash of cayenne pepper.

• Freeze leftovers in an airtight container for up to 3 months.

• Use rotisserie chicken as a shortcut for even faster prep.

• Double the batch and freeze for easy future meals.

Summary

This Slow Cooker Chicken Enchilada Soup combines all the bold, zesty flavors of traditional enchiladas in a comforting and hearty soup. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights, offering a delicious and nutritious dinner with minimal effort. Customize with your favorite toppings and enjoy!