This ultimate slow cooker chicken enchilada soup comes together in about 10 minutes of prep time before you set it and forget it! It’s a dump-and-go recipe that is perfect for busy weeknight meals your family will absolutely love! The best part? You can easily switch up the ingredients to suit your taste or even use it as a ‘clean out the fridge’ meal, a fantastic way to make use of those odds and ends hanging out in your kitchen!
Ingredient Breakdown
- 1 lb Chicken Breasts
- 1 can (10 oz) Enchilada Sauce
- 1 can (15 oz) Black Beans
- 1 can (15 oz) Corn
- 1 can (14.5 oz) Diced Tomatoes
- 1 cup Chicken Broth
- 1 tsp Cumin
1 tsp Chili Powder - Salt and Pepper to Taste
Let’s Get Cooking!
Place the chicken in the slow cooker. Grab your chicken breasts whole, untouched beauties and lay them right in the bottom. No need to chop them!
Add the enchilada sauce, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Just dump everything in, this is the beauty of a slow cooker!
Stir to combine and ensure the chicken is nicely covered with the sauce. You want to make sure the flavors blend together from the get-go!
Cook on low for 6-8 hours or high for 3-4 hours. You can walk away now! Just let that delicious aroma fill your kitchen. Trust me, your family is going to start wondering what’s cooking way beforehand!
In the last 30 minutes of cooking, shred the chicken directly in the slow cooker, using two forks. It’ll be so tender it practically falls apart! Just imagine the creamy, flavorful broth soaking into those shreds.
Serve hot with your choice of toppings. This part is a hit with the kids and grown-ups alike! Everyone gets to have fun personalizing their own bowls!
Why I Love This Recipe
Honestly, this ultimate slow cooker chicken enchilada soup is my go-to recipe when life gets incredibly busy, like when my kids have out-of-school activities or when I’m juggling work and home. It’s the epitome of comfort food, and since it’s so versatile, I’m a real sucker for being able to use whatever I’ve got on hand. Plus, this meal warms the soul, and the best part is, my picky eater actually begs for seconds!
If you love this chicken enchilada soup, be sure to check out my Slow Cooker Chicken Tikka Masala, my Creamy Asparagus Soup, or my Mystical Witch Soup!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 10 minutes! You can prep everything in just a few moments before diving into your day.
One Pot
It truly is a dump-and-go recipe minimal cleanup required! You’ll be so happy after dinner when you only need to wash the slow cooker.
Budget-Friendly
With affordable, everyday ingredients, this slow cooker soup won’t break the bank. Perfect for feeding a crowd!
Meal Prep Friendly
This soup is great for meal prep! Just store it in airtight containers in the fridge and enjoy quick leftovers for lunch or dinner all week long!
Comfort Food
It’s loaded with tons of flavor, making it that cozy hug in a bowl we all crave after a long day.
Serving & Storage Tips
Serving Suggestions
Enjoy this flavorful chicken enchilada soup with a side of tortilla chips for dipping, a light green salad, or just extra toppings for added flair. It’s super filling on its own, but who doesn’t like nacho cheese on top? Let’s be real.
Storage
This soup keeps well in the refrigerator for about 4-5 days, making it perfect for those busy weeks when cooking every night isn’t feasible!
Reheating Instructions
To reheat, simply warm the soup on the stove over medium heat until heated through, stirring occasionally. You can also pop it in the microwave until warm, but I prefer the stovetop for even heating.
Freezer Friendly
Yes! This soup is freezer-friendly! Just let it cool completely, then store in freezer-safe bags or containers. It can be kept frozen for up to 3 months. When you’re ready to eat, just thaw overnight in the fridge and reheat as mentioned!
So there you have it! An absolutely delightful and easy ultimate slow cooker chicken enchilada soup that is sure to satisfy your taste buds and those of your family! It’s flexible, flavorful, and utterly comforting, basically a must-have in your recipe arsenal! Enjoy! Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips.
Slow Cooker Chicken Enchilada Soup
Ingredients
Method
- Place the chicken in the slow cooker.
- Add the enchilada sauce, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine and ensure the chicken is nicely covered with the sauce.
- Cook on low for 6-8 hours or high for 3-4 hours.
- In the last 30 minutes of cooking, shred the chicken directly in the slow cooker using two forks.
- Serve hot with your choice of optional toppings.