Go Back

Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup features tender chicken, hearty beans, and warm spices, creating a rich and comforting dish that's perfect for busy families.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil Adds moisture and flavor during cooking.
  • 1 medium yellow onion, diced Provides a sweet and aromatic base.
  • 3 cloves garlic, minced Delivers a robust and savory essence.
  • 2 tablespoons chipotle peppers, chopped Infuses spicy and smoky notes.
  • 1 can adobo sauce Enhances the overall flavor with a tangy depth.
  • 1 can tomato sauce Adds richness and viscosity to the broth.
  • 1 can fire roasted diced tomatoes Introduces a charred, slightly sweet flavor.
  • 1 teaspoon dried oregano Offers earthy and herbal undertones.
  • 2 teaspoons chili powder Brings warmth and depth to the soup.
  • 1 teaspoon ground cumin Adds a nutty and slightly spicy flavor.
  • 1 teaspoon sea salt Enhances all the flavors in the dish.
  • 1 medium fresh pepper, diced Provides a subtle heat and brightness.
  • 6 cups low sodium chicken broth Forms the flavorful soup base.
  • 1 can black beans, drained and rinsed Adds protein and a creamy texture.
  • 1 cup frozen corn Provides sweetness and color to the dish.
  • 1 pound boneless, skinless chicken breast The main protein that becomes tender and flavorful.
Toppings
  • 1/4 cup chopped cilantro A fresh herb that brightens the dish.
  • 2 tablespoons lime juice Adds a zesty brightness to the final flavor profile.
  • 1 cup shredded Mexican cheese or cheddar cheese Melts on top for added creaminess.
  • 1/4 cup green onions, sliced Provides a fresh crunch as a topping.
  • 1/2 cup jalapenos, diced Gives extra heat and flavor as a garnish.
  • 1/2 cup plain Greek yogurt or sour cream Adds creaminess and a cooling effect.
  • 1 medium sliced avocado Provides a smooth, rich texture.
  • 1 cup tortilla strips or chips Offers a crispy contrast and delicious crunch.

Method
 

Preparation
  1. Lightly grease the slow cooker with olive oil.
  2. Dice the onion, mince the garlic, and chop the chipotle peppers.
  3. Add all ingredients except lime juice into the slow cooker.
Cooking
  1. Cook on high for 3-4 hours or low for 7-8 hours until the chicken is cooked through.
Serving
  1. Remove the chicken, shred it, and return it to the slow cooker.
  2. Stir in the lime juice and adjust seasoning to taste.
  3. Add desired toppings like cheese, avocado, and tortilla strips before serving.

Notes

This soup freezes well for up to three months. Allow it to cool completely before transferring it to freezer-safe containers. Reheat on the stovetop over low heat or in the microwave, stirring occasionally to maintain its texture.