Recipe: Chicken Enchilada Soup {Slow Cooker}

Slow cooker recipes are great! I’ve previously mentioned my love of Tex-Mex food, and with winter here, I’m loving the soups…. so obviously, one of favorite recipes is chicken enchilada soup. This is a super easy recipe, just add everything to your slow cooker and come back to a yummy meal at the end of the day.

Chicken Enchilada Soup {Slow Cooker Recipe} |

Prep Time: 10 minutes
Cook Time: 6-8 hours

1 can (15 oz) black beans, rinsed and drained or 34 cup dry beans that have soaked overnight
1 can (14.5 oz) diced tomatoes
1 can (4 oz) green chiles, chopped or 2-3 jalapeños, chopped
1 small onion, chopped
1 red or green pepper, diced
2 boneless, skinless chicken breasts
2 tablespoons chili powder
1 teaspoon garlic powder
12 teaspoon sea salt
18 teaspoon black pepper
18 teaspoon oregano
18 teaspoon parsley
dash of paprika
1 cup chicken broth
112 cups milk
112 cup sharp cheddar cheese, shredded

1. In a slow cooker, add the black beans, tomatoes, green chiles/jalapeños, onion, and bell pepper. Place 2 chicken breasts on top of the mixture. Note: I use a 7-quart slow cooker.

2. In a large bowl, whisk together the chili powder, garlic powder, salt, pepper, oregano, parsley, paprika, chicken broth, and milk. Pour sauce mixture over ingredients in slow cooker. Cover and cook on low heat for 6 to 8 hours (or on high for 3 to 4 hours).

3. After cooking, remove chicken from slow cooker and cut or shred into bite-sized pieces. Add chicken back into the soup.

4. Top with cheese and serve. This soup can also be topped with avocado, sour cream, crushed tortilla chips, or other shredded cheeses. Makes 6-8 servings.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.