Slow Cooker Chicken Enchilada Soup Recipe

Slow Cooker Chicken Enchilada Soup Recipe

Photos of Slow Cooker Chicken Enchilada Soup Recipe

How To Make Slow Cooker Chicken Enchilada Soup

Enjoy a hearty meal on a busy weekend with this chicken enchilada soup. Loaded with beans, veggies, and topped fixings deliciously cooked in a slow cooker.

Preparation: 20 minutes
Cooking: 6 hours 10 minutes
Total: 6 hours 30 minutes



  • 3largechicken breast halves
  • 2canschicken broth
  • 2canstomato sauce
  • cupchunky salsa
  • ½cupZesty Italian Dressing
  • 2Tbsp.chili powder
  • 1tsp.cumin
  • 2tsp.onion powder
  • 2tsp.garlic powder
  • ¼cupextra virgin olive oil
  • ½cupMasa Harina
  • 2cupsmilk
  • 2cupscornfrozen
  • 1canblack beansdrained and rinsed
  • 1canpinto beansdrained and rinsed
  • cupCheddar Cheeseshredded
  • cupMonterrey Jack Cheeseshredded
  • salt and pepperto taste


  • Cheddar Cheeseshredded
  • Monterrey Jack Cheeseshredded
  • avocadosdiced
  • sour cream
  • cilantrochopped
  • green onionschopped
  • Tortilla Chipsor strips


  1. Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa, and Zesty Italian Dressing over chicken.

  2. Sprinkle in chili powder, cumin, onion powder, and garlic powder. Cover with lid and cook on low heat for 6 hours.

  3. Once cooked, remove chicken from slow cooker and set aside.

  4. Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina, slowly pour in the milk.

  5. Cook, stirring constantly until mixture is very thick and it reaches a gentle boil. Pour mixture into a slow cooker and whisk until smooth.

  6. Add in corn, Black Beans, Pinto Beans, Cheddar Cheese, and Monterrey Jack Cheese. Shred chicken and stir into soup.

  7. Season soup with salt and pepper to taste. Allow cooking for about 10 minutes until all ingredients are heated through.

  8. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions, and tortilla chips.


  • Calories: 499.51kcal
  • Fat: 26.01g
  • Saturated Fat: 8.44g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 10.30g
  • Polyunsaturated Fat: 4.61g
  • Carbohydrates: 44.46g
  • Fiber: 10.43g
  • Sugar: 12.68g
  • Protein: 26.59g
  • Cholesterol: 65.39mg
  • Sodium: 1549.35mg
  • Calcium: 332.35mg
  • Potassium: 1107.35mg
  • Iron: 4.96mg
  • Vitamin A: 171.66µg
  • Vitamin C: 14.06mg
Share your thoughts on this Slow Cooker Chicken Enchilada Soup Recipe in the Recipe Sharing forum and let us know how it turned out for you!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!