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Bowl of slow cooker chicken enchilada soup topped with cheese, tortilla chips, sour cream, cilantro, and avocado.
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Slow Cooker Chicken Enchilada Soup

Warm up with this easy Slow Cooker Chicken Enchilada Soup, filled with tender chicken, beans, tomatoes, and corn. It’s super easy and perfect for cozy nights!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 365kcal
Author Deborah Harroun

Ingredients

  • 3 cups

    chicken broth


  • 1 (15 oz) can black beans drained and rinsed
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 (10 oz) can red enchilada sauce
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 pound boneless, skinless chicken breasts
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 1/2 cups frozen corn
  • Optional toppings: crushed tortilla chips, cilantro, cheese, avocado, jalapeños, sour cream, etc.

Instructions

  • In a slow cooker, combine the chicken broth, black beans, diced tomatoes, enchilada sauce, onion, bell pepper, cilantro, and garlic.
    3 cups

    chicken broth


    ,     1 (15 oz) can black beans, 1 (14.5 oz) can diced tomatoes, 1 (10 oz) can red enchilada sauce, 1 medium onion, 1 red bell pepper, 1/4 cup fresh cilantro, 3 cloves garlic
  • Season with the cumin, chili powder, and salt. Mix to combine.
    1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt
  • Nestle the chicken breasts into the mixture in the slow cooker. Put the lid on and cook on low until the chicken is cooked through, about 3 hours.
    1 pound boneless, skinless chicken breasts
  • Once the chicken is done, remove it to a cutting board to cool enough to handle.
  • While the chicken is cooling, add both the pepper jack cheese and the cheddar cheese and stir until they are melted.
    1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese
  • Stir in the milk and the frozen corn.
    1 cup milk, 1 1/2 cups frozen corn
  • Shred the chicken into bite sized pieces. Add it back into the soup. Cook on low an additional 30 minutes, or until heated through.
  • Serve topped with any desired toppings.
    Optional toppings: crushed tortilla chips, cilantro, cheese, avocado, jalapeños, sour cream, etc.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 29g | Protein: 31g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 84mg | Sodium: 880mg | Potassium: 851mg | Fiber: 6g | Sugar: 10g