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A Very Tasty Slow Cooker Chicken Enchilada Soup

This enchilada soup is my kind of recipe, I’ve made in the slow cooker and on the stove top. Basically you just throw a few simple ingredients in the pot and let it cook for a few hours.
Author: Slow Cooker Society
Recipe type: Side Dish
Cuisine: Mexican
Serves: 4 plates
  • 2 large chicken breasts, raw and thawed
  • 1 10oz can red enchilada sauce
  • 1 14oz can black beans, rinsed and drained
  • 1 14oz can corn, drained
  • 1 4-7oz can diced green chiles
  • 1 14oz can diced tomatoes, with juice
  • 1 14oz can chicken stock
  • 1 TBS minced garlic
  • 1 tsp salt
  • chopped cilantro
  • tortilla strips
  • sour cream
  • shredded cheese
  • avocado
  1. Add all the ingredients to the slow cooker and stir to combine.
  2. Cook on HIGH for 3-4 hours, or on LOW for 6-7 hours (or until chicken is cooked through)
  3. Use two forks to shred chicken.
  4. Serve hot with toppings, if desired.
Nutrition Information
Serving size: 3 – 4 persons