Go Back
+ servings
Slow Cooker Enchilada Soup
Print

Slow Cooker Chicken Enchilada Soup

Chicken Enchilada Soup is a no-fail recipe that everyone always loves! This slow cooker version comes together in minutes for a simple yet delicious weeknight dinner.
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 (chopped)
  • 15 oz black beans, drained and rinsed (1 can)
  • 14.5 oz fire-roasted diced tomatoes (1 can)
  • 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)
  • ½ 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