Slow Cooker Chicken Enchilada Soup
This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting with tender shredded chicken and bold spices.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt
Instructions
1. Add all ingredients to a large slow cooker and stir to combine.
2. Cook for 3-4 hours on high heat or 6-8 hours on low heat until chicken is tender.
3. Use two forks to shred the chicken breasts into bite-sized pieces.
4. Return shredded chicken to the pot, stir well, and serve warm with your favorite garnishes.
Notes
If making gluten-free, ensure your enchilada sauce is certified gluten-free.
Top with fresh cilantro, avocado, or tortilla chips for extra texture.
Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 980mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 45mg