Chicken Enchilada Slow Cooker Soup Recipe

Chicken Enchilada Slow Cooker Soup Recipe

How To Make Chicken Enchilada Slow Cooker Soup

This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!

Preparation: 10 minutes
Cooking: 4 hours
Total: 4 hours 10 minutes



  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (10 oz) red enchilada sauce
  • 1 cup frozen corn kernels
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges


  1. In a slow cooker, add the shredded chicken, onion, bell pepper, black beans, diced tomatoes, enchilada sauce, corn, chicken broth, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.

  2. Cook on low heat for 4 hours or high heat for 2 hours.

  3. Serve hot, topped with shredded cheese, sour cream, chopped cilantro, and a squeeze of lime juice.


  • Calories : 390kcal
  • Total Fat : 5g
  • Saturated Fat : 1g
  • Cholesterol : 72mg
  • Sodium : 1100mg
  • Total Carbohydrates : 48g
  • Dietary Fiber : 10g
  • Sugar : 9g
  • Protein : 38g
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