4.8 from 75 votes
Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup combines a savory broth with chicken, black beans, corn, and tomatoes, spiced with cumin and chipotle adobo for smoky warmth. The slow cooking method tenderizes chicken breasts and melds flavors deeply, while fresh cilantro and optional toppings like cheddar cheese and avocado add freshness and richness.
Prep Time
10 mins
Cook Time
4 hrs 16 mins
Total Time
4 hrs 26 mins
Servings:
6
Calories:
228 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the soup
- 2 teaspoons extra virgin olive oil
- ½ cup onion chopped
- 3 garlic minced, cloves
- 3 cups chicken broth low-sodium
- 1 tomato sauce 8-ounce can
- 1 to 2 teaspoons chipotle chile in adobo sauce , chopped
- ¼ cup cilantro chopped, fresh
- 1 black beans 15-ounce can, low-sodium, rinsed and drained
- 1 diced tomatoes 14.5-ounce can, petite
- 2 cups corn kernels frozen
- 1 teaspoon cumin plus more to taste, ground
- ½ teaspoon oregano dried
- 1 pound boneless , skinless chicken breast
Toppings
- ¾ cup cheddar cheese reduced-fat, shredded
- ¼ cup scallions chopped
- ¼ cup cilantro chopped, fresh
- 1 medium , 4-ounces avocado (optional)
- 6 tablespoons sour cream optional, reduced-fat
Instructions
For the soup
- In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
Cup of Yum
For the toppings
- To serve, ladle into serving bowls and divide evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).
Notes
- To maximize flavor, sauté the onion and garlic until soft before adding to the slow cooker.
- Cook the soup on low heat for 4 to 6 hours to ensure chicken is tender and flavorful.
- Shred the chicken after cooking and return it to the soup for better texture and distribution.
- Toppings such as avocado and sour cream can be added according to preference to add richness and freshness.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
18g
(6%)
Protein
23g
(46%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
79mg
(26%)
Sodium
206mg
(9%)
Potassium
537mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
229IU
(5%)
Vitamin C
7mg
(8%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 206mg | 9% |
| Potassium | 537mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.