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Slow Cooker Chicken Enchilada Soup

Fix it and forget it, this Slow Cooker Chicken Enchilada Soup Recipe is an easy weeknight dinner idea! Recipe includes instant pot and stove top directions too!

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6 servings
Calories: 409 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 ½ pounds chicken breasts boneless, skinless (or use thighs)
  • 3 cups chicken broth
  • 10 ounce can red enchilada sauce
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can sweet kernel corn drained
  • 1 can chopped green chilies 3.5 ounce
  • 1 Tablespoon ground cumin
  • ½ teaspoon garlic salt
  • 1 Tablespoon minced onion
  • 1 lime juiced
  • garnish tortilla strips cheddar cheese, sour cream, etc

Instructions

For the Slow Cooker
    Cup of Yum
  1. In large slow cooker, add all ingredients. Turn on low and cook for 6-8 hours. Remove chicken and shred with two forks. Return to slow cooker.
  2. Serve with tortilla strips, plain greek yogurt, fresh cilantro, and shredded cheddar cheese. ENJOY!
For the Instant Pot
  1. First, select "SAUTE" on the instant pot and add 1 Tbsp olive oil with chicken breasts. Sear the breasts 3 minutes each side.
  2. Remove chicken and add in chicken broth. Using a wooden spoon, scrape up the bits at the bottom of the pot (to prevent the burn notice). Add in seasonings, enchilada sauce, beans, corn, chilies, and return the chicken to the pot.
  3. Secure the lid and select "HIGH PRESSURE" for a cook time of 18 minutes. Do a quick release of pressure when cook time ends. Remove chicken and shred it with two forks.
  4. Return chicken to soup and serve with all the toppings.
For the Stove Top
  1. Add all the ingredients to a dutch oven and simmer on medium-low, covered, for one hour. 
  2. Remove chicken and shred with two forks and return to soup pot.
  3. Add the chicken back in and serve with your favorite toppings.

Notes

  • Choose either boneless skinless chicken breasts or thighs. Either work well with today's recipe
  • You can also choose frozen corn instead of canned corn. I use whatever I have on hand.
  • Make the soup creamy by adding 1/2 cup heavy cream at the end of the cooking time, or just swirl in some plain greek yogurt before serving.

Nutrition Information

Calories 409kcal (20%) Carbohydrates 39g (13%) Protein 47g (94%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Cholesterol 105mg (35%) Sodium 1362mg (57%) Fiber 9g (36%) Sugar 8g (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 409

% Daily Value*

Calories 409kcal 20%
Carbohydrates 39g 13%
Protein 47g 94%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Cholesterol 105mg 35%
Sodium 1362mg 57%
Fiber 9g 36%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.