Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

A hearty and flavorful slow cooker soup packed with tender chicken, beans, and classic enchilada spices.

By RecipeBoss
Servings
6
Time Required
4 hr

Ingredients

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1.5 lbs chicken breast
4 cups chicken broth
14.5 oz diced tomatoes
15 oz black beans
15 oz corn
10 oz enchilada sauce
1 medium onion
3 cloves garlic
2 tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
0.5 tsp black pepper
1 tbsp olive oil

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Instructions

  1. 1

    Dice the onion and mince the garlic.

  2. 2

    Heat olive oil in a skillet over medium-high heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

    5 min

  3. 3

    Transfer the cooked onion and garlic to the slow cooker. Add the chicken breasts, chicken broth, diced tomatoes (undrained), black beans (rinsed and drained), corn (drained), and enchilada sauce.

  4. 4

    Stir in the chili powder, cumin, oregano, salt, and black pepper.

  5. 5

    Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

    3 hr

  6. 6

    Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup.

  7. 7

    Stir the soup well and serve hot.

Perfect With

tortilla chipssour creamshredded cheeseavocadocilantro