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!
Servings 6 servings
Calories 320kcal
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breast Note 1
- 32 ounces low-sodium chicken stock or homemade Note 2
- 14 ounces enchilada sauce homemade or store-bought Note 3
- 1 (15) ounce can, black beans (drained and rinsed)
- 1 (14) ounce can, fire-roasted diced tomatoes include the juices regular diced tomatoes can be used
- 1 ½ cups frozen corn or fresh Note 4
- 1 (4) ounce can, chopped green chiles
- 1 medium yellow onion peeled and diced
- 3 cloves garlic peeled and minced
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt iodized salt can also be used
- ½ teaspoon black pepper
Optional Toppings
- sour cream optional
- shredded Mexican cheese optional
- sliced jalapeno optional
- fresh cilantro optional
- guacamole optional
Instructions
- Into the vessel of a large slow cooker, add 1 ½ pounds boneless skinless chicken breast, 32 ounces low-sodium chicken stock , 14 ounces enchilada sauce, 1 (15) ounce can, black beans (drained and rinsed), 1 (14) ounce can, fire-roasted diced tomatoes include the juices, 1 ½ cups frozen corn , 1 (4) ounce can, chopped green chiles, 1 medium yellow onion,3 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Cover and cook on low for 6 hours or high for 3 hours. The chicken will be fork tender and should have an internal temperature of 165°F.
- Remove and shred the chicken.
- Return the 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, shredded Mexican cheese , sliced jalapeno, fresh 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: I prefer to use a low-sodium chicken broth. Regular chicken stock can be used.
Note 3: Our homemade enchilada sauce makes about 14 ounces. If using a 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.
Note 4: If using canned corn, drain and discard juices.
Note 5: Cook on low for 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.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 37g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1188mg | Potassium: 1137mg | Fiber: 9g | Sugar: 8g | Vitamin A: 641IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 4mg
