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Slow Cooker Chicken Enchilada Soup
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Slow Cooker Chicken Enchilada Soup

Chicken enchilada soup made in the slow cooker. Loaded with chicken, black beans, corn, that simmers in a green chili enchilada sauce and chicken broth in the crock pot. Serve with avocado, sour cream, cheese, and chips!
Course Soup
Cuisine Mexican
Keyword chicken enchilada, slow cooker, soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 229kcal
Author Jessica - Together as Family

Ingredients

  • 1 can (14.5 oz) chicken broth
  • 1 can (28 oz) green enchilada sauce
  • 2 cans (15 oz) black beans drained & rinsed
  • 1 bag (16 oz) frozen yellow corn
  • 3-4 boneless, skinless chicken breasts
  • 1½ teaspoons cumin
  • 1½ teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt

Toppings

  • sour cream
  • avocado slices
  • shredded cheese
  • corn tortilla chips

Instructions

  • Add the chicken broth, green enchilda sauce, black beans, and frozen corn into the slow cooker.
  • Mix together the cumin, garlic powder, chili powder, onion powder, and salt in small bowl. Sprinkle and press the seasoning mix onto both sides of each chicken breast, and place them into the slow cooker.
    * If there is leftover seasoning just throw it in the slow cooker.
  • Cover with the lid and cook on LOW heat for 7-8 hours. When cook time is done, take the chicken out and shred with two forks and add it back into the soup.
  • Serve with sour cream, shredded cheese, and tortilla chips.

Notes

Chicken : If the chicken breast you are using are larger use 3 of them. If they're the smaller, store-bought sized, then use 4 of them. 
I always use a can of full salt, regular chicken broth. The slow cooker tends to soften the spice, salt flavor which is why I suggest using the full salt chicken broth. 
The recipe as written is perfect for kids and not too spicy at all. When you add the sour cream and cheese, it's flavorful but not HOT. If you want more spice add some sliced jalapenos as garnish and/or add some cayenne pepper along with the other seasonings. 
I love cooking this for the full 8 hours because the chicken gets so tender and almost a velvet like texture. It also does really well on the warm setting too, so if you don't serve it right away or it's done before you get home. 
 

Nutrition

Calories: 229kcal