Slow Cooker Chicken Enchilada Soup

Easy Slow Cooker Mexican Chicken Enchilada Soup Served in Blue Bowl on Marbled Background

Slow Cooker Chicken Enchilada Soup

Easy slow cooker chicken enchilada soup recipe, homemade with simple ingredients. Full of beans, corn, shredded chicken, red enchilada sauce.

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Main Course

Cuisine Mexican

Servings People

Calories 400 kcal

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Ingredients

2 Chicken breasts Boneless, Total of 1.5 pounds
1 can Red enchilada sauce 10 oz. can
2 cups Chicken broth Low sodium
1 can Fire roasted diced tomatoes 14.5 oz. can
1 can Diced green chiles 4 oz. can
1 cup Onions Finely chopped
1 can Black beans 15 oz. can, Drained and rinsed
1 can Red beans 15 oz. can, Drained and rinsed
2 cloves Garlic Finely minced
1 teaspoon Cumin powder
1 teaspoon Paprika
2 teaspoon Taco seasoning
Salt To taste
Pepper To taste
1 can Whole kernel corn 15 oz. can, Drained
⅓ cup Frozen carrots Optional

Instructions

Add all ingredients, except for the corn and carrots in a large crockpot (6 quart or larger).
Mix until combined.
Cover and cook for on High heat for 3-4 hours or on Low heat for 6 hours or until chicken is cooked through.
Remove chicken from slow cooker onto a plate and shred with 2 forks.
Transfer it back into the crockpot, along with corn and frozen carrots.
Mix until combined.
Add toppings of your choice and enjoy.

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

Nutrition

Calories: 400kcalCarbohydrates: 50gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 72mgSodium: 946mgPotassium: 1150mgFiber: 13gSugar: 4gVitamin A: 746IUVitamin C: 26mgCalcium: 106mgIron: 5mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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