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slow cooker chicken enchilada soup

A hearty, flavorful slow cooker soup filled with chicken, enchilada sauce, beans, corn, tomatoes, and Tex-Mex spices.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs chicken breasts
  • 28 oz red enchilada sauce
  • 14.5 oz diced tomatoes
  • 15 oz black beans, rinsed
  • 15 oz corn, drained
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 4 cups chicken broth
Optional
  • 0.5 cup heavy cream or cream cheese optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Add chicken, enchilada sauce, tomatoes, beans, corn, onion, garlic, spices, and broth to slow cooker.
  2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  3. Remove chicken, shred, and return to soup.
  4. Stir in cream cheese or heavy cream if using.
  5. Serve hot with toppings.

Notes

For thicker soup, add cream cheese or cooked rice.