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Chicken Enchilada Soup, topped with red onion, cilantro, sour cream, and tortilla strips.

Chicken Enchilada Soup

Avatar photoRhonda Cawthorn
Simmer a hearty Chicken Enchilada Soup recipe in your slow cooker! Loaded with tender chicken, black beans, corn, and zesty enchilada sauce. Gluten-free.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 154 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts about 1 pound
  • 2 cups chicken stock
  • 1 1/4 cup red enchilada sauce
  • 2 cans black beans 14 ounces each, rinsed and drained
  • 1 can fire-roasted diced tomatoes 14 ounces, with juice
  • 1 can whole-kernel corn 15 ounces, drained
  • 1 can diced green chiles 4 ounces
  • 2 cloves garlic minced
  • 1 white onion diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • Optional garnishes: chopped fresh cilantro diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips

Instructions
 

  • Place all ingredients except for the optional garnishes into a large slow cooker and stir to combine.
    Chicken Enchilada Soup
  • Cover and cook on high heat for 3-4 hours or on low heat for 6-8 hours, until the chicken is fully cooked and can be easily shredded with two forks.
    Chicken Enchilada Soup
  • Shred the chicken inside the slow cooker, then stir to mix the chicken back into the soup.
    Chicken Enchilada Soup
  • Serve the soup warm with any combination of the optional garnishes.
    Chicken Enchilada Soup

Nutrition

Calories: 154kcalCarbohydrates: 14gProtein: 17gFat: 3gSaturated Fat: 1gSodium: 1472mgFiber: 2g
Keyword chicken, enchilada soup, slow cooker chicken enchilada soup, slow cooker soup
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