Slow Cooker Chicken Enchilada Soup
Total Time
250 minutes
Prep Time
10 minutes
Cook Time
240 minutes
Rating
4.9 out of 5 stars
(86)
Ingredients
4 - 6 servings
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 cups good-quality chicken stock
- 1 1/4 cup (or a 10-ounce can) red enchilada sauce, homemade or store-bought
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 2 cloves garlic, minced
- 1 white onion, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon salt, or more/less to taste
- Optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
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Preparation
Step 1
Add all ingredients to a large slow cooker, and stir to combine.
Step 2
Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily.
Step 3
Use two forks to shred the chicken.
Step 4
Serve warm, with optional garnishes.
Step 5
You can also refrigerate in a sealed container for up to 5 days.
Step 6
Or freeze it for up to 3 months.
Step 7
Save recipe for the next time?
Chef's notes
If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.
If you don’t like that much corn, just use half a can, drained.
