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Slow Cooker Chicken Enchilada Soup

A rich, flavorful, and comforting slow cooker soup inspired by chicken enchiladas, loaded with tender shredded chicken, beans, corn, and bold spices.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 310

Ingredients
  

Soup
  • 1.5 lbs chicken breasts
  • 1 onion diced
  • 15 oz black beans drained and rinsed
  • 15 oz corn drained
  • 14.5 oz diced tomatoes
  • 10 oz red enchilada sauce
  • 3 cups chicken broth
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 0.25 tsp pepper
To Finish
  • 4 oz cream cheese softened
  • 1 cup shredded cheddar

Equipment

  • Slow cooker
  • Mixing bowls
  • Cutting board
  • Ladle

Method
 

  1. Add chicken, onions, beans, corn, tomatoes, enchilada sauce, broth, garlic, and spices to slow cooker.
  2. Cook on Low for 6–7 hours or High for 3–4 hours.
  3. Shred the chicken and return it to the slow cooker.
  4. Add cream cheese and stir until melted.
  5. Add shredded cheese and stir.
  6. Serve hot with toppings.

Notes

Add chipotle peppers for extra smoky heat.