A rich, comforting, Mexican-inspired soup loaded with tender shredded chicken, black beans, corn, tomatoes, green chiles, and red enchilada sauce. It’s easy to prepare in the slow cooker and makes a hearty family dinner.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Total Time: About 6½–8½ hours
Ingredients
For the Soup:
2 lb boneless, skinless chicken breasts
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (28 oz) fire-roasted diced tomatoes, with juices
1 can (19 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1½ cups corn, frozen or canned and drained
3 cups low-sodium chicken broth
1 can (4 oz) diced green chiles
1½ tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
½ tsp dried oregano
½ tsp black pepper
½–1 tsp salt, to taste
½ tsp onion powder
½ cup shredded cheddar cheese, optional for extra creaminess
For Topping:
Shredded cheddar or Mexican-blend cheese
Sour cream or Greek yogurt
Fresh cilantro, chopped
Diced avocado
Sliced jalapeños
Lime wedges
Crushed tortilla chips or tortilla strips
Diced green onions
Instructions
Prepare the Crockpot
Lightly spray a 6-quart slow cooker with cooking spray.
Add the Chicken
Place the chicken breasts in the bottom of the slow cooker.
Add the Vegetables
Add the diced onion, bell pepper, garlic, tomatoes, black beans, corn, and green chiles.
Add the Sauce and Broth
Pour in the red enchilada sauce and chicken broth.
Season
Add chili powder, cumin, smoked paprika, garlic powder, oregano, black pepper, salt, and onion powder. Stir gently around the chicken to distribute the seasonings.
Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and reaches at least 165°F (74°C) internally. Slow-cooker versions commonly use this LOW/HIGH range.
Shred the Chicken
Remove the cooked chicken and place it on a plate. Shred it thoroughly with two forks.
Return Chicken to Soup
Put the shredded chicken back into the crockpot and stir well.
Make It Creamier
For a richer soup, stir in ½ cup shredded cheddar cheese during the final 5–10 minutes of cooking until melted. You can also add a small amount of cream or cream cheese if you want an extra-creamy version.
Taste and Adjust
Taste the soup and adjust salt, chili powder, or pepper as needed. If the soup is too thick, add a little more chicken broth.
Serve
Ladle the hot soup into bowls and top with shredded cheese, sour cream or Greek yogurt, cilantro, avocado, jalapeños, lime juice, and tortilla strips.
Nutrition Information
Approximate per serving, based on 8 servings and excluding optional toppings:
Calories: 330–360 kcal
Protein: 35–40 g
Total Fat: 7–10 g
Saturated Fat: 2–4 g
Carbohydrates: 25–30 g
Fiber: 6–8 g
Net Carbs: approximately 19–23 g
Sugar: 6–9 g
Cholesterol: approximately 75–100 mg
Sodium: approximately 800–1,150 mg
Calcium: approximately 100–180 mg
Iron: approximately 2–4 mg
Potassium: approximately 700–950 mg
Nutrition will vary depending on the brands of enchilada sauce, broth, beans, cheese, and toppings used. Published versions of chicken enchilada soup show substantial variation depending on ingredients and serving size.
Nut Information / Allergens
Peanuts: None naturally included
Tree nuts: None naturally included
Almonds: None
Cashews: None
Walnuts: None
Pecans: None
Hazelnuts: None
Dairy: Yes, if cheese, sour cream, Greek yogurt, cream, or cream cheese is used
Gluten: The soup itself can be gluten-free, but check the enchilada sauce, broth, seasoning blends, and tortilla chips for gluten-containing ingredients
Eggs: None
Soy: Usually none, but check packaged enchilada sauce, broth, and toppings
Sesame: Usually none, but check packaged products
Corn: Yes
Legumes: Yes, black beans
For a completely nut-free preparation, check the labels of all packaged ingredients for possible cross-contact.
Q/S
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes. Boneless, skinless chicken thighs work very well and tend to stay especially juicy during slow cooking.
Q: Can I make this soup spicy?
A: Yes. Use medium or hot enchilada sauce, add diced jalapeños, or increase the chili powder.
Q: Can I use rotisserie chicken?
A: Yes. Skip the raw chicken and add about 4 cups shredded cooked chicken during the last 20–30 minutes of cooking.
Q: Can I make it low-carb?
A: Yes. Reduce or omit the corn and black beans, use a low-carb enchilada sauce, and avoid tortilla chips. You can add extra chicken, zucchini, cauliflower, or spinach instead.
Q: Can I freeze this soup?
A: Yes. Freeze it in airtight containers for up to about 3 months. For the best texture, freeze without sour cream and fresh toppings.
Q: How long does it keep in the refrigerator?
A: Store leftovers in an airtight container for about 3–4 days.
Q: How do I reheat it?
A: Reheat gently on the stovetop over medium-low heat or in the microwave until steaming hot, stirring occasionally.
Q: How can I make it thicker?
A: Let it simmer uncovered for a few minutes after cooking, or add extra shredded chicken, beans, cheese, or a small amount of crushed tortilla chips.
Q: What are the best toppings?
A: Cheddar cheese, sour cream, cilantro, avocado, jalapeños, lime juice, and crispy tortilla strips are especially good with this soup.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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