Slow Cooker Chicken Enchilada Soup combines boneless chicken breasts with black beans, diced tomatoes, corn, and enchilada sauce in a single slow cooker pot. The chicken cooks in the broth for six to eight hours on low, then shredded and stirred back in.
There is a reason slow cooker soups get requested every fall: you put everything in before noon, go about your day. Come home to something that smells like it took effort. This enchilada soup earns its keep by delivering real Tex-Mex flavor without any actual rolling or assembling of enchiladas. The enchilada sauce, black beans, corn, and cumin build the flavor while the chicken braises into something shreddable and deeply savory.
Shredding the chicken and stirring it back into the broth is what gives this soup its body: the meat soaks back up the spiced liquid and the whole thing thickens slightly. Use a good canned enchilada sauce because it is carrying the flavor profile here, and do not skip the garnishes. Fresh lime, a spoonful of sour cream, and some diced avocado turn a simple weeknight soup into something worth sitting down for. Leftovers keep well for three days and honestly taste better the next day once the chili powder and cumin have had more time to work through the broth. This is the one I pull out when the week looks long.
Load the Slow Cooker with Chicken and Vegetables
Place the boneless skinless chicken breasts in the bottom of the slow cooker. Add chicken stock, drained black beans, diced tomatoes, enchilada sauce, corn kernels, chili powder, and cumin. Stir to distribute the spices and season with salt and pepper.
Cook Low and Slow, Then Shred the Chicken
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove the chicken breasts and use two forks to shred the meat into pieces. Return the shredded chicken to the soup and stir to combine before serving.
Serve with Garnishes
Ladle the hot soup into bowls and set out garnishes such as shredded cheese, sour cream, sliced avocado, fresh cilantro, and lime wedges. The garnishes add texture and freshness to the finished soup.
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Slow Cooker Chicken Enchilada Soup
Total Time: 250 minutes
Yield: Serves 6
Description
All the goodness of chicken enchiladas, simmered into a soup and served up in piping hot bowlfuls, topped with your favorite Tex-Mex garnishes.
Ingredients
Units
Scale
Instructions
- Place the chicken breasts in the slow cooker.
- Add chicken stock, black beans, diced tomatoes, enchilada sauce, corn, chili powder, and cumin.
- Stir to combine and season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken breasts, shred them, and return to the soup.
- Serve hot with optional garnishes.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 800
- Fat: 8
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs work well in slow cooker soups and tend to stay moist after long cooking times. Shred them the same way as breasts once they are cooked through.
What kind of enchilada sauce should I use?
A standard 10-ounce can of red enchilada sauce gives the soup its base flavor. You can use mild or medium heat depending on your preference. Green enchilada sauce also works and changes the flavor slightly.
How do I store and reheat leftover soup?
Store cooled soup in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over medium heat or in the microwave. The soup thickens as it sits, so add a dash of chicken stock when reheating if needed.