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Slow Cooker Chicken Enchilada Soup

A warm and comforting soup that's packed with flavors of tender chicken, zesty spices, and creamy toppings, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast Use boneless and skinless for easy shredding later
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 cup enchilada sauce
  • 2 cups chicken broth
Seasonings
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Toppings
  • Shredded cheese For serving
  • Chopped cilantro For serving
  • Sour cream For serving

Method
 

Preparation
  1. Place the pound of chicken breast at the bottom of your slow cooker.
  2. Drain and rinse the black beans, then add them to the pot.
  3. Add the drained corn and the can of diced tomatoes with green chilies.
  4. Pour in the enchilada sauce, then sprinkle the cumin, chili powder, salt, and pepper over the mixture.
  5. Add the chicken broth to the slow cooker.
Cooking
  1. Cover and cook on low for about 6-7 hours or on high for 3-4 hours.
  2. Once cooked, remove the chicken, shred it with two forks, and return it to the pot, mixing it in.
Serving
  1. Ladle the soup into bowls and top with shredded cheese, chopped cilantro, and a dollop of sour cream as desired.

Notes

For Halal-friendly alternatives, use Halal-certified beef or turkey. Be cautious not to add too much liquid; if too watery, leave the lid off for the last 30 minutes to thicken.