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Slow Cooker Chicken Enchilada Soup recipe, served and ready to eat, easy homemade dish
Yesica Andrews

Slow Cooker Chicken Enchilada Soup Warm Comforting Recipe You Need to Make Now

This Slow Cooker Chicken Enchilada Soup is an easy dinner idea perfect for weeknight dinner or a family dinner. This crockpot chicken soup brings a deliciously comforting flavor that makes it a must-try chicken enchilada recipe that requires minimal prep time.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Ingredients Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or a 10-ounce can) red enchilada sauce*, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn**, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Notes

  • *If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.**If you don’t like that much corn, just use half a can, drained. You can refrigerate leftovers up to 5 days in a sealed container or freeze for up to 3 months.