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Chicken Enchilada Soup

This slow cooker soup is bursting with flavor, and is a healthy, satisfying way to warm up. Plus it takes only a couple minutes prep work! 
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Soup
Cuisine: American
Keyword: chicken enchilada, Slow Cooker, soup
Servings: 6
Calories: 121kcal
Author: Rachael

Ingredients

  • 1 can red enchilada sauce
  • 1 can green enchilada sauce
  • 2 chicken breasts
  • 1 tbs cumin
  • 1 tbs coriander
  • 1 tbs chili powder
  • 1 tsp paprika
  • 1/2 Tbs garlic powder
  • 1 can whole kernel corn
  • 1 can black beans
  • 2 can diced tomatoes Or 3-4 cups of fresh diced tomatoes

Garnish

  • sour cream
  • avocado
  • cheese
  • chips

Instructions

  • In a slow cooker set to cook on low for 8-10 hours add in tomatoes, beans (undrained), corn (undrained), and half of each can of enchilada sauce.
  • Mix the spices together and add half to the slow cooker
  • Cook your chicken in a skillet over medium heat with the remaining enchilada sauce and spices. You can just let it simmer until it is cooked through.
  • Shred chicken (I do this by putting it in my Kitchen Aid mixer with the Paddle attachment, set to 2-3, and let it run for 30 seconds to a minute)
  • Add chicken and pan sauces to crock pot and let cook for 8-10 hours so flavors can meld
  • Serve with garnishments and enjoy

Notes

You can let the chicken cook in the slow cooker with everything else, and then shred right before serving if you wish. I prefer to cook and shred first so that each little bit of chicken gets a ton of flavor in it. But cooking the chicken in the slow cooker with everything else will save dishes and time!

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 17g | Fat: 2g | Cholesterol: 48mg | Sodium: 312mg | Potassium: 611mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 15.3mg | Calcium: 64mg | Iron: 2.8mg