Slow Cooker Chicken Enchilada Soup: Easy 5-Ingredient Recipe
This Slow Cooker Chicken Enchilada Soup is a crowd-pleasing, 5-ingredient dump-and-go recipe that delivers rich, smoky flavor with minimal effort. Perfect for hosting or busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 3–4 breasts)
- 1 (28-ounce) can red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 4 cups chicken broth, low-sodium
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, fresh cilantro, tortilla chips, lime wedges
Instructions
- Trim any visible fat from the chicken breasts. Place the chicken breasts in the bottom of your slow cooker in a single layer if possible.
- Pour the entire can of enchilada sauce over the chicken. Then add the chicken broth. Give it a gentle stir to combine.
- Sprinkle the cumin and garlic powder over the top. Add a pinch of salt and pepper (start with 1/2 teaspoon salt). Stir gently to distribute.
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
- Carefully remove the chicken breasts to a cutting board. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Stir in the drained black beans and corn. Let everything cook together for another 20-30 minutes on low. Taste and adjust salt and pepper.
- Ladle the soup into bowls and top with your favorite garnishes.
Notes
Don’t open the lid too often during cooking. Shred the chicken while still warm. Taste before serving and adjust seasoning. The soup tastes even better the next day. For a thicker soup, mash some black beans before adding or stir in a cornstarch slurry. For a creamier version, add 4 ounces cream cheese or 1/2 cup heavy cream during the last 30 minutes.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 285
- Sugar: 4
- Sodium: 780
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 6
- Protein: 32
Keywords: slow cooker chicken enchilada soup, easy enchilada soup, 5-ingredient soup, chicken enchilada soup, slow cooker soup, Mexican soup