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Bowl of Chicken enchilada soup on a wooden table

Simple Slow-Cooker Chicken Enchilada Soup

Print Recipe
This simple, easy, and delicious slow cooker Chicken Enchilada Soup is a winner every time. The soup has simple ingredients that taste absolutely amazing! It's a pan of enchiladas in a bowl of soup!
Prep Time:5 minutes
Cook Time:8 hours
Additional Time:10 minutes
Total Time:8 hours 15 minutes

Equipment

  • Slow Cooker

Ingredients

Soup Ingredients

  • 1 pound boneless, skinless chicken breast
  • 1 bag frozen corn kernals 12 ounce bag
  • 2 cans canned enchilada sauce I use Old El Paso brand, 19 ounce canse
  • 1 can can tomato sauce 29 ouce can
  • 3 cans black beans 15 ounce cans
  • 1 packet taco seasoning mix I use Old El Paso brand
  • water as needed

Optional Garnishes

  • 2 cups shredded cheddar cheese optional, for garnish
  • 1 cup sour cream optional, for garnish
  • 8 medium flour tortillas optional, for garnish

Instructions

  • Place all ingredients in the slow cooker and stir contents until mixed well. No need to cut up chicken, just put in boneless chicken breasts in whole.
  • Cook in slow cooker on low for 8 hours.
  • When done cooking, remove the chicken from the pot, shred easily with a fork and return to pot, and stir to mix in. Cook in slow cooker on low for 8 hours.

Notes

*** Most of the time I don't even need to take the chicken out of the pot! I just use my tongs and the chicken falls apart as I move it around in the pot!

Nutrition

Serving: 1.5cup | Calories: 477kcal | Carbohydrates: 46g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1271mg | Potassium: 938mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1265IU | Vitamin C: 9mg | Calcium: 306mg | Iron: 5mg
Course: Soup
Cuisine: Mexican
Keyword: Enchilada Soup, Slow-Cooker Enchilada Soup, Slow-Cooker Soup
Servings: 8 servings
Calories: 477kcal
Author: Sarah
Cost: $10.00