Slow Cooker Chicken Enchilada Soup
A cozy and healthy soup that combines classic enchilada flavors with tender shredded chicken and hearty ingredients, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts (about 1 pound)
- 2 cups good quality chicken stock
- 1.25 cups red enchilada sauce (or a 10 oz can)
- 2 cans 14 oz cans black beans, rinsed and drained
- 1 can 14 oz can fire-roasted diced tomatoes with juice
- 1 can 15 oz can whole-kernel corn, drained
- 1 can 4 oz can diced green chiles
- 2 cloves garlic, minced
- 1 piece white onion, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
Optional Garnishes
- Chopped fresh cilantro
- Diced avocado
- Diced red onion
- Shredded cheese
- Sour cream
- Tortilla strips or chips
Instructions
Preparation
- Add chicken breasts to the slow cooker.
- Pour in the chicken stock and enchilada sauce.
- Add black beans, fire-roasted tomatoes, corn, diced green chiles, minced garlic, diced onion, cumin, and salt.
- Stir to combine everything.
Cooking
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is fully cooked and tender.
- Use two forks to shred the chicken directly in the slow cooker.
- Stir well and taste for seasoning.
- Serve warm with your choice of garnishes such as cilantro, avocado, cheese, or tortilla strips.
Notes
For thicker soup, reduce the stock by 1/2 cup or simmer with the lid off for 20 minutes. Add cream cheese or a splash of heavy cream for a creamy variation. Extra vegetables like zucchini or bell peppers can be added for more nutrition. This soup freezes beautifully for up to 3 months.