Description
Discover the ultimate easy chicken enchilada soup, a creamy Mexican‑inspired slow‑cooker delight packed with shredded chicken, black beans, corn, and flavorful enchilada sauce. This hearty bowl combines aromatic spices, melted cheese, and a touch of grape juice broth for a comforting, restaurant‑quality experience at home. Perfect for busy weeknights, meal‑prep, or family gatherings, this recipe delivers rich flavor, protein, and satisfying texture in every spoonful. Enjoy bold flavor tonight!!
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- In a crockpot, combine the shredded chicken, enchilada sauce, black beans, corn, chicken broth, diced tomatoes, garlic powder, onion powder, salt, and pepper.
- Cook on low for 6‑8 hours or on high for 3‑4 hours.
- About five minutes before serving, stir in the shredded cheese and let it melt.
- Ladle the soup into bowls, garnish as desired, and enjoy!
Notes
- For a spicier version
- add diced jalapeños or a dash of chipotle powder. Leftovers freeze well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg
Keywords: chicken enchilada soup, easy chicken soup recipe, slow cooker enchilada soup, Mexican chicken soup, creamy chicken soup, quick dinner soup, hearty bean soup, low effort meals, family friendly soup