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Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup (1)
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Slow cooker chicken enchilada soup is the perfect balance of a hearty and rich soup with zesty flavors. Tender shredded chicken in a flavorful broth with vegetables creates a fantastic Mexican-inspired soup.

Ingredients

Scale
  • 1 ½ pounds boneless skinless chicken breast
  • 32 ounces low-sodium chicken stock or homemade
  • 14 ounces enchilada sauce (homemade or store-bought)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) fire-roasted diced tomatoes with juices
  • 1 ½ cups frozen corn or fresh
  • 1 can (4 oz) chopped green chiles
  • 1 medium yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Optional toppings: sour cream, shredded Mexican cheese, sliced jalapeño, fresh cilantro, guacamole

Instructions

  1. Add boneless skinless chicken breast, low-sodium chicken stock, enchilada sauce, black beans (drained and rinsed), fire-roasted diced tomatoes (include the juices), frozen corn, chopped green chiles, yellow onion, garlic, ground cumin, kosher salt, and black pepper into the vessel of a large slow cooker.
  2. Cover and cook on low for 6 hours or high for 3 hours. The chicken will be fork tender and should have an internal temperature of 165°F when checked with an instant-read thermometer.
  3. Remove the chicken from the slow cooker using tongs and place on a cutting board. Shred using two forks or meat claws.
  4. Return the shredded chicken to the slow cooker and stir to combine. Taste the soup for seasoning and adjust if needed.
  5. Use a ladle to serve the soup into bowls. Garnish with your favorite toppings such as sour cream, shredded Mexican cheese, sliced jalapeño, and fresh cilantro.

Notes

  • Bone-in chicken breasts can be used. Discard the skin and add bone-in breasts to soup. Discard bones when soup is finished cooking.
  • Use low-sodium chicken broth to reduce salt intake and control seasoning.
  • Fire-roasted diced tomatoes add roasted flavor to soup, but regular diced tomatoes work too.
  • For creamy variation: Add 3 ounces of cream cheese during the final 30 minutes of cooking for creamy soup.
  • To thicken soup: Mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry. About 30 minutes before soup is finished cooking, stir slurry into slow cooker. The soup will thicken as it continues to cook.

Nutrition

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