For a thicker soup, mash some of the black beans against the side of the slow cooker before adding the shredded chicken. Adjust the amount of jalapeno pepper to your liking, depending on your spice preference. If you don't have frozen chicken breasts, you can use boneless, skinless chicken thighs. They will require a similar cooking time. This soup is even more flavorful the next day, making it perfect for meal prepping.
Slow Cooker Chicken Enchilada Soup
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PREP TIME15 mins
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COOK TIME6 hrs 15 mins
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TOTAL TIME6 hrs 30 mins
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SERVING8 People
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VIEWS88
Imagine a symphony of southwestern flavors, gently simmering to perfection. This slow cooker enchilada soup is a hearty, comforting blend of chicken, beans, corn, and spices – a vibrant tapestry of tastes that deepens with time. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol32 mg
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Fiber10 g
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Protein21 g
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Saturated Fat1 g
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Sodium1595 mg
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Sugar5 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a 6-quart or larger slow cooker, combine chicken broth, black beans, diced tomatoes with green chile peppers, pale ale (or substitute), frozen corn, red enchilada sauce, diced onion, taco seasoning, and minced jalapeno (if using). Add chicken breasts, nestling them into the mixture. (5 minutes)
02 Step
Recipe View 2 mins Cover and cook on Low for 5 to 6 hours, or until the chicken is cooked through and an instant-read thermometer inserted into the center of the chicken reads 165°F (74°C). (5-6 hours)
03 Step
Recipe View 6 hrs Remove the chicken breasts from the slow cooker and transfer them to a cutting board. Using two forks, shred the chicken. (5 minutes)
04 Step
Recipe View 10 mins Return the shredded chicken to the slow cooker and stir to combine with the soup. Continue cooking on Low for an additional 1 to 2 hours to allow the flavors to meld. (1-2 hours)
05 Step
Recipe View 1 hrs Stir in the chopped cilantro during the last 15 minutes of cooking time. (15 minutes)
06 Step
Recipe View 15 mins Serve hot, garnished with additional fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheese (cheddar, Monterey Jack, or a Mexican blend), and tortilla chips or a side of warm cornbread.
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Ramona Rutherford
Feb 15, 2025I added a can of pinto beans for extra heartiness, and it was amazing!
Gillian Labadie
Feb 1, 2025My family devoured this! Even my picky eaters loved it. Will definitely make again.
Willa Carter
Dec 19, 2024The pale ale adds such a unique depth of flavor. Don't skip it!
Arvid Schmitt
Dec 12, 2024So easy and so flavorful! I doubled the recipe for a potluck, and it was a huge hit.
Kian Erdman
Dec 9, 2024This soup is a lifesaver on busy weeknights! I love that I can throw everything in the slow cooker in the morning and come home to a delicious, healthy meal.