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Slow Cooker Chicken Enchilada Soup – A Cozy One-Pot Favorite

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A hearty, slow-cooked chicken enchilada soup with bold Tex-Mex flavors, tender shredded chicken, and a creamy finish. Easy, comforting, and perfect for busy days.

Ingredients

Scale

  • 1½ lbs boneless, skinless chicken breasts or thighs

  • 2 cups red enchilada sauce

  • 3 cups low-sodium chicken broth

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 cup corn kernels (frozen, fresh, or canned)

  • 1 (10 oz) can diced tomatoes with green chilies

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • 4 oz cream cheese or ½ cup heavy cream (optional)

  • 1 cup shredded cheddar or Monterey Jack cheese (for topping)

  • Salt and pepper, to taste

Instructions

  • Add chicken, enchilada sauce, broth, beans, corn, tomatoes, onion, garlic, and spices to the slow cooker.

  • Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

  • Remove chicken, shred with forks, and return to pot.

  • Stir in cream cheese or cream if using; cook 10–15 minutes more.

  • Serve hot with desired toppings.

Notes

  • For a lighter version, skip the dairy.

  • Rotisserie chicken can be added in the last hour.

  • Store leftovers in fridge for 4 days or freeze for 3 months.

Find it online: https://feasttrove.com/slow-cooker-chicken-enchilada-soup-a-cozy-one-pot-favorite/