Slow Cooker Chicken Enchilada Soup
A hearty and comforting slow cooker chicken enchilada soup that simmers while you go about your day.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breasts
- 1 can black beans (15 oz)
- 1 can corn (15 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 can enchilada sauce (10 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prep your ingredients by dicing the onion and mincing the garlic.
- Layer the chicken breasts at the bottom of the slow cooker, followed by black beans, corn, diced tomatoes, diced onion, and minced garlic.
- Pour in the chicken broth and enchilada sauce, stirring gently to combine.
- Add the spices (cumin, chili powder, salt, and pepper) and stir just enough to distribute.
- Set the slow cooker on low for 6-8 hours or high for 4 hours.
- Final touches: about 30 minutes before it’s done, remove and shred the chicken, then return it to the soup.
Notes
Serve with toppings like sour cream, cilantro, avocado slices, or crushed tortilla chips.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken soup, enchilada soup, slow cooker recipe