Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing my Slow Cooker Enchilada Soup! This soup is AMAZING! It tastes just like an enchilada but in soup form!

I love how easy this soup is. All you need is 10 minutes of prep time. Simply add the ingredients to the slow cooker and let it do it’s magic!

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Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!

Prep Time: 5 minutes minutes

Cook Time: 6 hours hours

Servings: 6

Ingredients 

1x2x3x

• ▢ 1 pound 16 ounces boneless chicken breasts
• ▢ 1 medium onion diced
• ▢ 4 cloves garlic minced
• ▢ 1 10 ounce can enchilada sauce
• ▢ 1 15 ounce can chicken stock
• ▢ 1 15 ounce can black beans, drained and rinsed
• ▢ 1 cup frozen corn no need to thaw
• ▢ 1 14 ounce can fire-roasted diced tomatoes, with juice
• ▢ 1 4 ounce can diced green chiles
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon chipotle chili powder can add more if you like extra heat
• ▢ optional garnishes: tortilla chips cilantro avocado, sour cream, shredded cheese

Instructions 

• Add all of the ingredients to a slow cooker.
• Cook for 6-8 hours on low or 3-4 hours on high or until the chicken is cooked through.
• Take the chicken out of the slow cooker and shred with two forks.
• Add back to the soup and stir.
• Serve hot with optional garnishes if desired.

Nutrition

Calories: 33kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 148IUVitamin C: 3mgCalcium: 7mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Cooking the chicken in the broth makes it fall apart tender. Simply shred when ready to serve.

Top your soup with shredded cheese, fresh cilantro and tortilla strips! Enjoy!

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