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Slow Cooker Chicken Enchilada Soup Recipe

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!
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8

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

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

Step 2: Slow Cook the Soup

  • 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.
  • 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

  • Ladle into Bowls: Serve the soup hot, ladled into individual bowls.
  • Add Toppings: Top each bowl with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, or tortilla strips.

Notes

  • 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.