Slow Cooker Chicken Enchilada Soup
Comfort-focused slow cooker soup combining tender shredded chicken, black beans, corn, and diced green chiles in enchilada sauce and chicken broth. Cheese stirred in at the end melts into the warm, one-pot meal. Minimal prep makes this weeknight-friendly.
Ingredients
- 2 pkgs boneless skinless chicken breast
- 32 oz chicken bone brothvegetable broth1:1broth
removes protein boost
- 1 ½ cups enchilada sauce
- 1 onion, diced
- 3 cloves garlic, minced
- 14 oz canned diced tomatoesfresh tomatoes2 lbs dicedproduce
brighter flavor, less acidity
- 15 oz canned black beans, drained and rinsed
- 2 cups corn, frozen
- 7 oz diced green chiles
- 1 tsp ground cumin
- 1 tsp salt
- 8 oz cheddar cheese, shredded
Instructions
- 1
Add chicken breasts, broth, enchilada sauce, onion, garlic, tomatoes, beans, corn, green chiles, cumin, and salt to slow cooker.
- 2
Cook on low for 6-8 hours or high for 4-5 hours until chicken is tender enough to shred.
- 3
Remove chicken from cooker and allow to cool slightly.
- 4
Shred chicken using two forks.
- 5
Return shredded chicken to soup.
- 6
Add cheddar cheese and stir.
- 7
Allow cheese to melt for about 5 minutes.
- 8
Serve hot.
Tips
Shred chicken directly in cooker to save time; optional cooling step can be skipped.
Use fresh or roasted green chiles for deeper flavor.
Top with additional cheese, tortilla strips, sour cream, or cilantro when serving.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare and refrigerate ingredients in separate containers overnight. Combine in slow cooker in the morning.
Ladle into bowls and top with additional shredded cheddar, tortilla strips, avocado, sour cream, or fresh cilantro.
Common Mistakes
Do not skip draining and rinsing canned beans to avoid excess sodium and starch.
Do not add cheese before shredding chicken to avoid clumping.
Do not cook cheese longer than 5 minutes to avoid separation.