Slow Cooker Chicken Enchilada Soup

A white soup bowl fillled with enchilada soup topped with melted cheese and a dollop of sour cream.

5 from 4 votes

Slow Cooker Chicken Enchilada Soup

Quick and easy prep time goes into making the most delicious Slow Cooker Enchilada Soup. All your ingredients go right into the slow cooker. Set it and come back for a great meal!

Course Main Course

Cuisine Mexican

Keyword cheesy chicken enchilada soup, chicken enchilada soup, slow cooker chicken enchilada soup

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 320kcal

Author Eileen Kelly

Equipment

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8 quart Crock Pot
Instant Read Thermometer
Soup Ladle

Ingredients

1 ½ pounds boneless chicken breast Note 1
32 ounces low sodium chicken stock Note 2
14 ounces homemade enchilada sauce or store made enchilada sauce Note 3
15 ounce can, black beans, drained and rinsed
14 ounce can, fire-roasted diced tomatoes include the juices regular diced tomatoes can be used
1 ½ cups frozen or canned corn Note 4
4 ounce can of chopped green chiles
1 medium onion, peeled and diced
3 cloves garlic, peeled and minced
1 teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon Kosher salt iodized salt can also be used
sour cream, optional garnish
shredded Mexican cheese, optional
sliced jalapeno, optional garnish
fresh cilantro, optional garnish

Instructions

Into the vessel of a large slow cooker, add boneless chicken breast, chicken stock, enchilada sauce, black beans, diced tomatoes, corn, chopped green chiles, diced onion, minced garlic, cumin, black pepper, and salt.
Cover and cook on LOW FOR 6 hours or HIGH for 3 hours.
When cook time is complete. Chicken will be cooked through with an internal temperature of 165°F. Remove and shred the chicken.
Remove the chicken and either shred or dice the chicken.
Return chicken to the slow cooker. Taste the soup for seasoning. If needed, adjust any seasoning.
Use a ladle to serve the soup into bowls. Garnish with your favorites such as sour cream, Remove and shred the chicken. slices, shredded cheddar or Mexican cheese, chopped cilantro.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: You can use boneless skinless chicken thighs.

Note 2: Low-sodium is my first choice to keep the salt at a minimum. Regular chicken stock can be used.

Note 3: Our homemade enchilada sauce makes about 14 ounces. If using a store made can of enchilada sauce they usually come in 10 ounce cans. You will need to add a little extra chicken broth or water to equal 14 ounces. You may also need to add a little extra cumin.

Note 4: If using canned corn, drain and discard juices.

Note 5: Cook on low 6 hours or high for 3 hours.

Note 6: Rinse the beans before you add them to the slow cooker to remove the liquid from the can.

Chicken Enchilada Soup Variations:

For added creaminess, add 4 ounces of cream cheese at the end of cooking.
Add some extra veggies like peppers, carrots, and zucchini.
Use beer in lieu of chicken broth for a flavor twist.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition