Slow Cooker Enchilada Soup Recipe

Slow Cooker Enchilada Soup Recipe

How To Make Slow Cooker Enchilada Soup

This hearty and savory enchilada soup is packed with tender beans, corn, and tender chicken, that’s slow cooked for a more flavorful meal!

Preparation: 5 minutes
Cooking: 6 hours
Total: 6 hours 5 minutes



  • 1lbchicken breasts,boneless
  • 1medium onion,diced
  • 4garlic cloves,minced
  • 10ozenchilada sauce,(1 can)
  • 15ozchicken stock,(1 can)
  • 15ozblack beans,(1 can), drained, rinsed
  • 1cupfrozen corn,no need to thaw
  • 14ozfire-roasted diced tomatoes,with juice
  • 4ozgreen chiles,(1 can), diced
  • 1tspground cumin
  • 1tspchili powder
  • ½tspchipotle chili powder

For Optional Garnishes:

  • cheese,shredded
  • tortilla chips
  • cilantro
  • avocado
  • sour cream


  1. Add the chicken, onion, garlic, enchilada sauce, chicken stock, beans, corn, tomatoes, green chiles, cumin, chili and chipotle chili powder to a slow cooker.

  2. Cook for 6 to 8 hours on Low or 3 to 4 hours on High or until the chicken is cooked through.

  3. Take the chicken out of the slow cooker and shred with two forks. Add back to the soup and stir.

  4. Serve hot with optional garnishes, and enjoy!


  • Calories: 475.63kcal
  • Fat: 9.81g
  • Saturated Fat: 2.64g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 3.63g
  • Polyunsaturated Fat: 2.51g
  • Carbohydrates: 63.65g
  • Fiber: 15.40g
  • Sugar: 10.06g
  • Protein: 36.13g
  • Cholesterol: 50.51mg
  • Sodium: 734.04mg
  • Calcium: 147.90mg
  • Potassium: 1653.79mg
  • Iron: 6.17mg
  • Vitamin A: 105.79µg
  • Vitamin C: 59.80mg
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