Chicken Enchilada Soup

Chicken Enchilada Soup

I don’t know about you…but coming off of Halloween, I need easy today.  My Chicken Enchilada Soup is put in the slow cooker first thing in the morning and forgotten about until dinner.  It’s as easy as that.  Loads of flavor, little work.  Happy November, friends!

This recipe serves four.

Shopping List
1 pound of boneless skinless chicken breast
1 (28 oz) can of enchilada sauce
1 (4 oz) can of chopped green chiles
1 (14 oz) can of cream corn
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can of diced tomatoes
1 tablespoon chili powder
salt and pepper
1 cup of frozen corn
chopped cilantro, to garnish
chopped green onions, to garnish
shredded cheddar cheese, to garnish (we used a sharp white cheddar)
crushed tortilla chips, to garnish

In your slow cooker, layer in your chicken, enchilada sauce, green chiles, cream corn, beans, diced tomatoes, chili powder and a big pinch of both salt and pepper.  Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  About 15 minutes before you’re ready to serve, remove lid and shred the chicken right inside the slow cooker using two forks, and then stir in your frozen corn.  Replace lid and continue cooking a few more minutes.  After that, ladle soup into bowls and garnish with any combination of cilantro, green onions, shredded cheese and tortilla chips.

That’s it!

Dinner is done.

Chicken Enchilada Soup

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  • Charmaine Ng | Architecture & Lifestyle Blog November 1, 2017 at 4:38 am

    The soup sounds really good for the cooler weather! Yum!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Erika Slaughter November 1, 2017 at 5:15 am

    These are my favorite kind of soups!!!

  • Narci November 1, 2017 at 6:31 am

    This is the perfect meal for today. All of your slow cooker recipes are saving me this busyFall!

  • Megan November 1, 2017 at 7:44 am

    I love love love soups and could eat them everyday, however it’s super hard to find foods for my semi-picky one year old.. do your kids eat soup okay or do you ever have to have an alternative for them?!

  • Sandra Reynolds November 1, 2017 at 7:59 am

    I love Costco’s Chicken Tortilla Soup, but have been looking for a homemade alternative. Your Chicken Enchilada Soup sounds perfect … thank you!!! 😊

  • Angela Ellingson November 1, 2017 at 8:21 am

    Well that looks delicious!!

  • Alexis deZayas November 1, 2017 at 8:41 am

    Chicken enchilada soup is one of my favorites! Love how easy this looks!

  • erica November 1, 2017 at 8:52 am

    Instead of the enchilada sauce, replace it with a bottle of beer (IPA or Stout) and a can of chicken broth!

  • SC McKay November 1, 2017 at 9:28 am

    Can’t wait to try this recipe this weekend!!

  • Leticia November 1, 2017 at 2:02 pm

    This is one of my 15yo daughter’s favorites – and she’s a picky eater! Thanks for reminding me to put this one back into rotation. We are FINALLY getting some fall weather in central CA!!

  • Kacey November 1, 2017 at 6:52 pm

    We made this tonight for my parents. Everyone loved it. We garnished with sour cream & avocado:-). So yummy & so easy!! Thank you!!

  • Hannah November 2, 2017 at 9:34 am

    I can’t handle much “spice” or hotness in a soup.. is there anything I can substitute in place of the chiles or would you say that they don’t make it too hot?!

    • Mix and Match Mama November 2, 2017 at 11:11 am

      Chopped green chiles have no heat! You won’t notice them at all!

  • Alison November 5, 2017 at 8:54 pm

    How many cans of enchilada sauce do you typically use?

    • Mix and Match Mama November 6, 2017 at 4:46 am

      one!

  • Emily November 14, 2017 at 9:05 am

    This was sooooooooooooooo good! Thanks, Shay!