Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Hey there, friend! If you’re craving a bowl of warmth and flavor that practically makes itself, you’ve come to the right place.

This Slow Cooker Chicken Enchilada Soup is the ultimate shortcut to deliciousness. Imagine tender shredded chicken, smoky spices, creamy beans, and a rich, tangy broth that’s been simmering all day to perfection.

It’s like your favorite enchiladas transformed into a spoonable, soul-soothing soup.

Plus, it’s a dump-and-go recipe—because who has time for fussy cooking?

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep Your Ingredients
Start by gathering all your ingredients. You’ll need boneless, skinless chicken, black beans, corn, enchilada sauce, chicken broth, and a handful of spices like cumin, chili powder, garlic powder, and onion powder. If you’re feeling fancy, grab some fresh cilantro, lime, and avocado for garnishes later.

2. Layer Everything in the Slow Cooker
Add the chicken to the bottom of your slow cooker. Pour in the enchilada sauce and chicken broth, then sprinkle in the spices. Stir gently to combine. Next, add the black beans and corn, spreading them evenly throughout the mixture.

3. Set It and Forget It
Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together, and the chicken will become incredibly tender.

4. Shred the Chicken
Once the cooking time is up, use two forks to shred the chicken directly in the slow cooker. The chicken should be so tender that it falls apart easily. Stir everything together to ensure the shredded chicken is evenly distributed throughout the soup.

5. Adjust the Seasoning
Taste the soup and adjust the seasoning if needed. Add a pinch of salt, pepper, or extra spices to suit your taste. If you like a bit of acidity, squeeze in some fresh lime juice for a bright, zesty kick.

6. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes. Think shredded cheese, a dollop of sour cream, fresh cilantro, avocado slices, and a wedge of lime. Don’t forget to serve it with a side of tortilla chips for that perfect crunch!

Pro Tips

• Boost the Flavor: Add a splash of lime juice or a pinch of smoked paprika for an extra layer of depth.
• Make It Spicy: Toss in a diced jalapeño or a dash of hot sauce if you like a little heat.
• Short on Time? Use rotisserie chicken and reduce the cooking time to 1-2 hours on low.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop or in the microwave, adding a splash of broth if needed to thin the soup.
  

Slow Cooker Chicken Enchilada Soup

Cooking Method: Simmering, Slow Cooking Cuisine: Mexican & Tex-Mex Courses: Main Courses, Soups & Stews

Difficulty: Beginner Prep Time 10 mins Cook Time 3 hrs Total Time 3 hrs 10 mins

Servings: 8 Calories: 320

Best Season: Suitable throughout the year

Description

This Slow Cooker Chicken Enchilada Soup is the ultimate comfort food—tender shredded chicken, smoky spices, creamy beans, and sweet corn simmered in a rich, tangy broth.

Perfect for busy days, this dump-and-go recipe is easy to make and even easier to love. Top it with your favorite garnishes for a meal that’s as fun to customize as it is to eat!

Ingredients

Scale

1/2x 1x 2x 3x

• 1.5 lbs boneless, skinless chicken breasts

• 1 can (15oz) black beans, drained and rinsed

• 1 can (15oz) corn kernels, drained

• 1 can (10oz) red enchilada sauce

• 4 cups chicken broth

• 1 tsp ground cumin

• 1 tsp chili powder

• ¹⁄₂ tsp garlic powder

• ¹⁄₂ tsp onion powder

• Salt and pepper to taste

• Optional toppings: shredded cheese, sour cream, cilantro, avocado, lime wedges, tortilla chips

Instructions

1. Add chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Once the chicken is cooked through, shred it using two forks. Stir to incorporate.
4. Serve hot with your favorite toppings.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 28g10%

Dietary Fiber 6g24%

Sugars 4g

Protein 35g70%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a thicker soup, mash some of the beans before adding them to the slow cooker.
• If you prefer a milder flavor, use mild enchilada sauce.
• This recipe is easily customizable—add diced tomatoes, bell peppers, or even rice for extra heartiness.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Slow Cooker, Chicken Enchilada Soup, Easy Dinner, Comfort Food