Slow Cooker Enchilada Soup

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Slow Cooker Enchilada Soup

Serves: 6
Prep time: 5 minutes
Cook time: 6 hours

This Slow Cooker Enchilada Soup is so flavorful and always a crowd pleaser.

This soup is truly a dump and go recipe and full of flavors that everyone loves!

Tender shredded chicken, sweet corn, black beans, tomatoes, green chiles all cook up in a rich enchilada sauce broth.

Everyone loves topping this soup in their own way!

A bowl of chicken chili with black beans, corn, tomatoes, and lime wedges, garnished with chopped herbs, sits on a wooden board with kitchen utensils in the background.

How To Make Slow Cooker Enchilada Soup

Raw chicken breast, diced tomatoes, chopped green chiles, corn, black beans, broth, garlic, hot sauce, and spices arranged in bowls on a white surface.

Ingredients

  • 1 pound skinless, boneless chicken breasts
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can red enchilada sauce
  • 1 small onion, chopped
  • 1 (4 ounce) can diced green chiles
  • 3 cloves garlic, minced
  • 1.5 teaspoon ground cumin
  • 1.5 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Onion, scallion, lime, cilantro, cheese, avocado, anything you like to garnish
A bowl of chili with shredded chicken, black beans, corn, tomatoes, and herbs sits on a table with wooden utensils in the background.

Step-by-Step Guide

1. To your slow cooker add the chicken, corn, black beans, tomatoes, chicken broth, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt and pepper.

A slow cooker filled with black beans, diced tomatoes, broth, and vegetables on a marble countertop.

2. Stir together and cover and cook on low for 6 hours.

3. Remove the chicken and shred.

4. Add the chicken back to the slow cooker.

5. Garnish and serve!

A close-up of a dish featuring shredded chicken, black beans, corn, tomatoes, and lime wedges, garnished with chopped green onions and cilantro.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can a bit of red pepper flake or jalapenos for kick.
  • You can cook this on high for 4 hours if you prefer.
  • Substitute green enchilada sauce for red if you like!
A hand holds a ladle of chunky chicken soup with corn, tomatoes, and vegetables over a slow cooker filled with the same soup.

Slow Cooker Enchilada Soup

Print Recipe
A bowl of chicken chili with black beans, corn, tomatoes, and herbs sits on a wooden board with a white towel in the background.
Prep Time:5 minutes
Cook Time:6 hours
Total Time:6 hours 5 minutes

Ingredients

  • 1 pound skinless boneless chicken breasts
  • 1 15 ounce can whole kernel corn, drained
  • 1 15 ounce can black beans, drained and rinsed
  • 1 14.5 ounce can fire roasted diced tomatoes, undrained
  • 1 14.5 ounce can chicken broth
  • 1 10 ounce can red enchilada sauce
  • 1 small onion chopped
  • 1 4 ounce can diced green chiles
  • 3 cloves garlic minced
  • 1.5 teaspoon ground cumin
  • 1.5 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Onion, scallion, lime, cilantro, cheese, avocado, anything you like to garnish

Instructions

  • To your slow cooker add the chicken, corn, black beans, tomatoes, chicken broth, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt and pepper.
  • Stir together and cover and cook on low for 6 hours.
  • Remove the chicken and shred.
  • Add the chicken back to the slow cooker.
  • Garnish and serve!

Notes

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can a bit of red pepper flake or jalapenos for kick.
  • You can cook this on high for 4 hours if you prefer.
  • Substitute green enchilada sauce for red if you like!
Servings: 6 servings
A close-up of a bowl of chicken soup with corn, beans, tomatoes, herbs, and lime wedges on top.

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