Slow Cooker Chicken Enchilada Soup Recipe
This comforting Slow Cooker Chicken Enchilada Soup is a flavorful and hearty Mexican-inspired recipe perfect for easy weeknight dinners. With tender shredded chicken, black beans, fire-roasted tomatoes, corn, and a touch of smoky enchilada sauce slowly cooked to perfection, it delivers rich, zesty taste with minimal prep time. The soup is gluten-free and can be customized with your favorite garnishes like avocado, cilantro, or cheese.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Main Ingredients
- 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 or chips
Instructions
- Combine Ingredients: Add the chicken breasts, chicken stock, red enchilada sauce, black beans, fire-roasted diced tomatoes (with juice), drained corn, diced green chiles, minced garlic, diced onion, ground cumin, and salt to your slow cooker. Stir everything together gently to mix all the ingredients evenly.
- Cook the Soup: Set your slow cooker to cook on high heat for 3 to 4 hours, or on low heat for 6 to 8 hours. Cook until the chicken is fully cooked through and tender enough to shred easily with two forks.
- Shred Chicken: Once cooked, use two forks to shred the chicken breasts directly in the pot, stirring it into the soup so the flavors meld together well.
- Serve: Ladle the soup into bowls and serve warm. Add your choice of optional garnishes such as chopped cilantro, diced avocado, shredded cheese, sour cream, diced red onion, or crunchy tortilla strips for extra flavor and texture.
- Storage: You can refrigerate leftovers in a sealed container for up to 5 days or freeze the soup for up to 3 months, making it a great make-ahead meal.
Notes
- If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce to keep it safe for gluten-sensitive diets.
- If you prefer less corn in your soup, you can reduce the quantity to half a can, drained.
- Adjust the salt based on your taste preference or dietary needs.
- The soup is flexible and you can add other garnishes or vegetables to customize it to your liking.