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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