Description
Slow Cooker Chicken Enchilada Soup is a hearty, flavorful one-pot meal filled with shredded chicken, bold enchilada sauce, beans, corn, and spices. This comforting soup simmers in the slow cooker for an easy and satisfying dinner.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 2 cups red enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (14.5 oz) diced tomatoes (with or without green chiles)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil (optional, for sautéing)
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla strips
Instructions
- Add chicken, enchilada sauce, chicken broth, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, paprika, salt, and pepper to the slow cooker.
- Stir everything together to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is fully cooked and tender.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir well.
- Let the soup heat through for another 10–15 minutes.
- Serve hot with your choice of toppings such as cheese, sour cream, avocado, cilantro, or tortilla strips.
Notes
Use rotisserie chicken for a shortcut—add it during the last hour of cooking.For a creamy version, stir in 1/2 cup of cream cheese oh heavy cream before serving.To make it spicier, add diced jalapeños or cayenne pepper.For a vegetarian version, omit the chicken and use extra beans or tofu.This soup freezes well for up to 3 months—perfect for meal prep.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
