How to Make Chicken Enchilada Slow Cooker Soup - A Step-by-Step Guide

If you love the flavors of classic chicken enchiladas but are short on time, this slow cooker soup is the perfect solution. Packed with tender chicken, hearty beans, and a rich, savory broth, this recipe brings all the comforting flavors of a traditional enchilada dish in a convenient and easy-to-make soup form.

This recipe is a great option for busy weeknights or lazy weekends when you want a satisfying meal without spending hours in the kitchen. By using a slow cooker, you can simpl...

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Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can enchilada sauce
  • 1 white onion, chopped
  • 1 (4 ounce) can diced green chiles
  • ¼ cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 6 hrs 30 mins
  • Total Time: 6 hrs 50 mins
  • Servings: 6

  • Rinse chicken breasts and pat dry. Place chicken into the bottom of a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and black pepper. Cover and cook on Low for 6 hours.
  • Transfer chicken to a large plate, then shred meat with two forks. Return shredded chicken to the slow cooker, stir to combine, and continue cooking for 30 to 60 more minutes. Discard bay leaves before serving.
  • Nutrition

    186 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 39mg
    • Sodium: 1075mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 18g
    • Vitamin C: 26mg
    • Calcium: 57mg
    • Iron: 3mg
    • Potassium: 542mg