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Homemade Slow Cooker Chicken Enchilada Soup recipe photo

Slow Cooker Chicken Enchilada Soup

This Slow Cooker Chicken Enchilada Soup is SO EASY! A flavorful, hearty soup packed with chicken, black beans, corn, and topped with creamy avocado and cheddar cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 can (15 ounces) corn drained
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1 avocado diced (for garnish)
  • sour cream for garnish

Equipment

  • Slow Cooker
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Mixing Spoon
  • Cheese grater

Method
 

Preparation
  1. Rinse and drain the black beans and corn. Chop the onion finely and mince the garlic cloves.
Slow Cooker Assembly
  1. Place the chicken breasts at the bottom of the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, onion, and garlic on top. Pour in the chicken broth.
  2. Sprinkle the chili powder, cumin, paprika, salt, and pepper evenly over the ingredients.
Cooking
  1. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
Finishing
  1. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir everything together.
  2. Ladle the soup into bowls and top with shredded cheddar cheese, fresh cilantro, diced avocado, and a dollop of sour cream.

Notes

  • Add cayenne pepper or hot sauce for extra heat.
  • Use fire-roasted diced tomatoes for a smoky flavor.
  • Store leftovers in the fridge up to 4 days or freeze for up to 3 months.