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Bowl of Slow Cooker Chicken Enchilada Soup topped with sour cream and cheese, garnished with cilantro

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup is the ultimate time-saver when you’re craving bold, hearty flavors without spending hours in the kitchen. This recipe takes just 10 minutes of prep, and your trusty slow cooker does the rest—think tender shredded chicken swimming in a spicy, savory broth loaded with veggies and black beans.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 ½ cups frozen corn kernels
  • 15 ounces canned black beans rinsed and drained
  • ½ cup finely diced onion
  • 1 red bell pepper seeded and finely diced
  • 14 ½ ounces canned diced tomatoes
  • 10 ounces red enchilada sauce
  • 2 cups chicken broth
  • Optional toppings: shredded cheese avocado, cilantro, tortilla strips, sour cream

Equipment

  • Slow cooker (4-6 quart size)
  • Two forks
  • Ladle

Method
 

  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Sprinkle chili powder, cumin, salt, black pepper, and garlic powder evenly over the chicken.
  3. Add the frozen corn, black beans, diced onion, and red bell pepper on top.
  4. Pour in the canned diced tomatoes (including juices), enchilada sauce, and chicken broth.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
  6. Remove the lid and shred the chicken directly in the slow cooker using two forks.
  7. Ladle the soup into bowls and garnish with your favorite toppings like shredded cheese, avocado, or tortilla strips.

Notes

Don’t forget the toppings: Avocado slices, shredded cheese, and crunchy tortilla strips take this soup to the next level.
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