Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup is a flavorful, comforting dish inspired by classic enchiladas, packed with tender chicken, beans, corn, and spices. Perfect for a hands-off, hearty meal.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6-7 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
1 lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) diced tomatoes with green chilies
1 can (10 oz) red enchilada sauce
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, chicken broth, and spices.
- Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through.
- Remove chicken breasts, shred with two forks, return to slow cooker, and stir.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings.
Notes
- Use rotisserie chicken to speed prep; add chicken later in cooking.
- Add diced bell peppers or jalapeños for extra veggies and heat.
- Substitute black beans with pinto or kidney beans.
- Top with shredded cheese, sour cream, avocado slices, or fresh cilantro.
- Serve with tortilla chips or warm tortillas.
- Store leftovers refrigerated up to 4 days; freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://thefamilycooking.com/slow-cooker-chicken-enchilada-soup/
