Go Back
+ servings
slow cooker chicken enchiladas

Chicken Enchilada Soup

Set and forget this Chicken Enchilada Soup and you've got a hearty, filling and delicious Crock Pot soup ready to go whenever you need it! If the cooking time of only 2 hours is too short for the time that you'll be away, cook over the weekend and enjoy the leftovers throughout the week.
Print Pin
Course: Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 people
Calories: 263kcal


  • 1 pound boneless chicken breasts
  • 1 T vegetable oil
  • salt & pepper to taste
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1 T chili powder
  • 1 T ground cumin
  • 1/4 cup fresh cilantro leaves and then chopped
  • 28 ounce can diced tomatoes undrained
  • 20 ounce enchilada sauce
  • 1 14.5 ounce can low sodium chicken broth
  • 1 can black beans undrained
  • 10 ounce package frozen corn thawed


  • Season your chicken with salt and pepper and put in the hot skillet (or your Ninja 3-in-1 Crockpoon medium heat. Brown chicken breast on both sides, about 3 minutes on each side.
  • Add all other ingredients into the crockpot (including chicken), cover and turn on high for two hours.
  • Remove chicken and shred with forks or with a hand mixer.
  • Add chicken back to the crockpot, season with salt & pepper to taste and enjoy!
  • ** Top with sour cream, tortilla strips or crushed tortilla chips.


Calories: 263kcal | Carbohydrates: 24g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 1081mg | Potassium: 562mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1380IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 4mg