Chicken Enchilada Soup
A healthy soup with all of the flavors of an enchilada. Chicken and black beans make it hearty. Your slow cooker makes it easy.
Servings Prep Time
6 10minutes
Cook Time
7hours, 10 minutes
Servings Prep Time
6 10minutes
Cook Time
7hours, 10 minutes
  • 2cups chicken broth
  • 1(19 ounce) can red enchilada sauce
  • 1(10 ounce) can diced tomatoes with green chilis(such as Rotel)
  • 1teaspoon ground cumin
  • 1teaspoon chipotle powder(optional)
  • 1 1/2-2pounds boneless skinless chicken breast
  • 1(15 ounce) can black beans, rinsed and well drained
  • 2cups frozen corn
  • juice of 1 lime
  • Optional toppings: crushed tortillas, cheese, cilantro, hot sauce, sour cream, avocado
  1. In 4-5 quart slow cooker, mix together chicken broth, enchilada sauce, diced tomatoes, cumin and chipotle powder (optional)
  2. Place chicken into sauce mixture, spoon sauce over chicken to cover.
  3. Cook on low heat for 7-8 hours.
  4. Remove chicken. Stir in black beans and corn.Shred chicken and return to slow cooker.
  5. Increase heat to high and cook an additonal 10 minutes.
  6. Before serving, stir in lime juice.
  7. Top with crushed tortilla chips, colby jack cheese, cilantro, sour cream, hot sauce and/or avocado.