Slow Cooker Chicken Enchilada Soup Recipe

Katie Jasiewicz | Katie's Cucina Updated

Slow Cooker Chicken Enchilada Soup is the spicy comforting soup you need. A total warm up for your winter.

Plug-in that slow cooker and get ready for a fiesta! I have a delicious and easy-to-make slow cooker chicken enchilada soup that is going to leave your family and friends asking for more.

Even better it takes little to no time to put together and it makes a lot of soup! Perfect for feeding a hungry group.

Slow Cooker Chicken Enchilada Soup Photo

I’ve always loved my slow cooker and now with a baby I really love my slow cooker! I try to make 1-2 slow cooker recipes each week to help ease the craziness in my life.

I’m really lucky in the sense that I can prep food and cook and my son, Ryder, for the most part is content in his high chair. As long as I have a snack for him he’s happy!

Slow Cooker Chicken Enchilada Soup Picture

The day I made this soup I threw it together right after I got him down for his morning nap, so I didn’t have to worry about being interrupted. It literally took me all but 5 minutes to throw together.

Here’s a cooking tip that will help you during the busy work-week. If you're prepping early in the week for a meal and you know you’ll be using that same fresh produce ingredient a few more times throughout the week, take the extra few minutes and chop all of it and store it in a sealed container in your refrigerator.

Then you’ll have it already prepped and ready for you throughout the week.

I do this a lot with onions and bell peppers. That’s why this took me a whopping 5 minutes to throw together - because I spent the extra few minutes dicing all the onions and peppers I would need for the rest of the week.

Slow Cooker Chicken Enchilada Soup Image

I also do the same thing with rice. I typically like to make a big batch of rice for dinner early in the week and then I plan to incorporate the leftover rice later in the week. This recipe calls for rice, although, I don’t cook the rice in the soup—the rice would absorb all the chicken stock.

In order to stretch this soup far and get a large amount of servings out of it you won’t want to cook the rice in the soup. Always cook the starch outside of the soup.

You don’t have to have the rice, but I feel like it makes this soup a little more filling. I used up the leftover rice I had from a few days prior.

Another way I stretch this recipe is by using only one chicken breast. I know you might think this is crazy talk, but trust me when you shred the chicken and add it to soup it magnifies.

If you are really concerned then add a second chicken breast. But trust me, it’s really not needed.

I hope you love my slow cooker chicken enchilada soup recipe as much as my family and I do!

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Slow Cooker Chicken Enchilada Soup Recipe

    8 Servings

Ingredients

  • 19 ounces Mild Enchilada Sauce
  • 1 15 oz can Black Beans, Drained
  • 1 10 ounce can Chunky Diced Tomatoes and Green Chiles
  • 1 Boneless Skinless Chicken Breast
  • 40 ounces Chicken Stock
  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Bell Pepper
  • 1 cup Frozen Corn
  • 2 cups Cooked Rice
  • 1 Avocado, Diced and divided
  • 1 cup Shredded Cheddar Cheese, Divided
  • 1/4 cup Sour Cream, Divided
  • Tortilla Chips, For topping and serving

Directions

  1. Combine the mild enchilada sauce, black beans, diced tomatoes and green chiles, boneless chicken breast, chicken stock, diced onions and bell peppers, and frozen corn into a slow cooker. Mix well.
  2. Place the lid on top and cook on high for 5 hours.
  3. Once the soup is done cooking, remove the chicken breast. Place in a bowl and shred. Return back to the soup. Mix well and ladle into bowls. Add about a quarter cup of rice to each bowl.
  4. Top with a little bit of avocado, shredded cheddar and sour cream. Crush a few tortilla chips on top and enjoy! 

Notes

Recommended

Published:
Modified:
Author:
Cooking Method:
Slow Cooker
Cuisine:
Tex Mex
Category:
Soups
Tags:
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Related Recipes:
One Pot Meal Recipes, Slow Cooker Recipes, Slow Cooked Recipes, Tex Mex Recipes, Soup Recipes, Chicken Recipes, Bean Recipes, Easy Recipes, Easy Dinner Recipes, Winter Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Katie Jasiewicz
Recipe Yields: 8 servings
Prep Time: 5 minutes
Cook Time: 300 minutes
Total Time: 305 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 83
Calories 288

% Daily Value*
16%
Total Fat 10g
20%
  Saturated Fat 4g
37%
Sodium 893mg
12%
Total Carbohydrate 35g
7%
  Dietary Fiber 6g
  Sugars 5g
27%
Protein 13g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Katie Jasiewicz

About Katie

Katie is our resident one-pot meal fanatic, but you'll find that she's passionate about every kind of food, from dinners to desserts, on her blog Katie's Cucina.