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blue bowl filled with creamy chicken enchilada soup
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Slow Cooker Chicken Enchilada Soup

Do you want an easy and delicious dinner that you can make in your slow cooker? Look no further than this chicken enchilada soup! This soup is simple to make and it tastes fantastic. You will love the combination of flavors in this dish. Plus, it is a simple yet hearty meal that your whole family will enjoy.
Course Soup
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 300kcal

Ingredients

  • 1 pound boneless skinless chicken breast
  • 15 oz black beans, drained and rinsed
  • 14.5 oz fire-roasted diced tomatoes
  • 10 oz homemade enchilada sauce (or store bought)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin (if store bought sauce)
  • 1 teaspoon ancho chili powder (IF you used store bought sauce)
  • 1/2 teaspoon dried cilantro
  • 1 cup frozen sweet corn
  • 10 oz baby tomatoes, halved
  • 2 cups chicken broth
  • 4-8 oz whipped cream cheese (depending on creaminess desired)

Instructions

  • Add all ingredients except cream cheese to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred chicken in slow cooker
  • Stir in cream cheese until smooth and let heat through on high for another 15-30 minutes
  • Stir again well to combine before serving

Notes

I cooked this on high for 4 hours in my 4 quart multi-cooker.

Nutrition

Calories: 300kcal | Carbohydrates: 28g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 968mg | Potassium: 778mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1425IU | Vitamin C: 12.9mg | Calcium: 79mg | Iron: 3mg