Slow cooker chicken enchilada soup is hearty, healthy and delicious with deep, rich flavor. Plus, it's just 10 minutes to prep!
This makes a cozy lunch or dinner that the whole family will love!
If you follow closely around here, you know we are a wee bit obsessed with all things enchiladas.
Standard chicken enchiladas, yes, and also cream cheese chicken enchiladas and vegetarian enchiladas with sweet potatoes and black beans.
There's also chicken enchilada skillet and enchilada stuffed spaghetti squash for some fun twists.
Today, it's soup!
Slow cooker chicken enchilada soup is all the delicious, rich flavors of baked enchiladas, made into a healthy soup!
It's full of chicken and black beans, corn and tomatoes, plus enchilada sauce and the perfect amount of seasonings.
Seriously scrumptious!
Plus, it's just 10 minutes to prep. Basically, you just layer all the ingredients into the crock pot and set it and forget it.
It's a great cold weather soup to throw together and have ready and waiting for you for lunch or dinner.
OK, let's get cooking.
Ingredient Notes:
Chicken: I use boneless, skinless chicken breasts for this recipe, but you could also use boneless, skinless chicken thighs or a mix of the two.
Enchilada sauce: A 10-ounce can is super easy and works great. You can also make homemade enchilada sauce, which has amazing flavor.
Black beans: These are my preferred bean to use, but you could swap in pinto beans if you'd rather.
Corn: You can use canned yellow or white corn or frozen corn. You can also skip it; I've done that and it still turns out delicious.
Tomatoes: The fire-roasted diced tomatoes give great oomph to the recipe, but you can use regular or petite diced tomatoes if you prefer.
And of course, be sure to add ALL your favorite toppings to really dress up your bowl to your liking.
Cheese, Greek yogurt and hot sauce are my favorites with this soup.
Finally, this is super filling and well-rounded as is, but you can add some cornbread or drop biscuits to go along with this soup to round out the meal.
Get ready for some goodness, y'all!
Happy cooking!
XO,
Kathryn
Slow Cooker Chicken Enchilada Soup
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- Salt and black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 1 (11 oz.) can corn, drained (or 1 cup frozen corn)
- 2 (4 oz.) cans diced green chilies
- 4 cups low sodium chicken broth
- 3 corn tortillas, cut into 6 wedges each (18 wedges total)
Optional toppings:
- Shredded cheddar cheese, diced avocado, sour cream or Greek yogurt, hot sauce, sliced green onions, chopped fresh cilantro, fresh lime juice, etc.
Instructions
- Season the chicken breasts evenly with salt and pepper on both sides. Place in the slow cooker insert.
- Scatter the onion and garlic on top of the chicken breasts.
- Sprinkle the chili powder and ground cumin over the onion and chicken.
- Next, add the enchilada sauce, beans, tomatoes, corn and green chilies. Pour the chicken broth over top. No need to mix everything.
- Put the lid on the slow cooker and cook on low for 5 hours, or until the chicken is cooked through.
- Remove the chicken breasts and shred the chicken. Return the shredded chicken to the slow cooker and stir well to mix it into the soup. Add the tortilla wedges to the soup and stir to mix those in. Return the lid and let the soup sit on warm for 15 minutes.
- Serve with desired toppings and enjoy!
Notes
Nutrition
Check out these additional healthy soup recipes for more cozy, comforting inspiration.
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