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4.93 from 97 votes

Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken, gluten free, slow cooker
Servings: 4 -6 servings

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/chips

Instructions

  • Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  • Serve warm, with optional garnishes.
  • You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

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