This slow cooker chicken enchilada soup is packed full of flavor, with hardly any work, for a meal that the whole family loves.
**This slow cooker chicken enchilada soup is made in parternship with Cans Get You Cooking as part of a sponsored opportunity with Mom It Forward. All opinions are my own. #CansGetYouCooking
It’s finally starting to cool down in our neck of the woods, with high temperatures in the 80s instead of the 90s and most days in the 70s. That means I’m ready to bundle up in my sweaters, and enjoy a big bowl of soup for dinner. Especially, easy and delicious soup recipes like this
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. Plus every ingredient is literally something I always keep on hand in my pantry, with a few of my favorite canned goods, chicken breast, minced garlic and salt. You’ll need canned black beans, corn, diced tomatoes (I used fire roasted to add some flavor), diced green chiles, chicken broth, and enchilada sauce.
I love canned goods because there’s no washing, chopping, or prep work involved – the food is ready to go and to throw into my delicious recipe. Canned goods naturally seal in the nutrition and flavor of fruits and veggies at their peak of ripeness. But I love that I can easily store them in my pantry to help me get a good home cooked meal on the table for my family. Scroll to the bottom of this post for a video I made, to see how easy this soup really is. Plus my whole family, even my two year old, loves it!
This is the perfect easy weeknight meal, because you can throw everything in your slow cooker in the morning (or afternoon) and in the evening you have a delicious dish ready for you to eat!
I love this soup topped with a little shredded cheese, sour cream, and tortilla strips. But I also enjoy it with a handful of tortilla chips on the side that I can dip into the soup as I eat it. And it’s one of my husband’s favorite meals as well!
- 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 broth
- 1 TBS minced garlic
- 1 tsp salt
- chopped cilantro
- tortilla strips
- sour cream
- shredded cheese
- Add all the ingredients to the slow cooker and stir to combine.
- Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
- Use two forks to shred chicken.
- Serve hot with toppings, if desired.
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I have this programmable slow cooker that I love because I can have it turn to warm when the desired cook time or temperature is reached. Its the best!