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Slow Cooker Chicken Enchilada Soup

A hearty, flavorful Mexican-inspired soup made in the slow cooker with tender chicken, beans, and zesty enchilada sauce.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs boneless skinless chicken breasts
  • 2 cups chicken broth
  • 15 oz black beans drained and rinsed
  • 15 oz corn drained
  • 10 oz red enchilada sauce
  • 14.5 oz diced tomatoes with juice
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
To Finish
  • 4 oz cream cheese optional, softened
  • 1 cup shredded cheddar cheese
  • 1 lime juiced

Equipment

  • Slow cooker
  • Mixing bowl
  • Tongs
  • Ladle

Method
 

  1. Add chicken, onion, garlic, beans, corn, enchilada sauce, tomatoes, broth, and spices to the slow cooker.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
  3. Remove chicken, shred with forks, and return to soup.
  4. Stir in cream cheese and cheddar until melted.
  5. Add lime juice and serve hot with toppings.

Notes

For extra spice, add jalapeños or hot sauce. Soup can be frozen up to 3 months.