Chicken Enchilada Soup Recipe

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A family meal does not get easier or more crowd-pleasing than this. It's simple to throw together, it cooks on its own and you can garnish to your heart's content. Don't be surprised if this cozy meal makes it into your regular rotation!

Image Credit: Jackie Dodd

Things You'll Need

  • 1 1/2 pounds chicken breasts, boneless and skinless

  • 3 cups chicken broth

  • 1 (10-ounce) jar red enchilada sauce

  • 1 (14.5-ounce) can fire-roasted tomatoes

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

  • 2 cups corn kernels (frozen or fresh)

  • 1 (3.5-ounce) can chopped green chilies

  • 1 cup chopped white onions

  • 1 teaspoon garlic powder

  • 2 teaspoons chili powder

  • 2 teaspoons cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt (plus additional to taste)

  • Garnishes: tortilla strips, cheddar cheese, sour cream, etc.


If you can buy some of the ingredients in jars rather than cans, do it. You will avoid the metallic taste that can sometimes go along with the cans.

Image Credit: Jackie Dodd

Step 1

Add everything (other than the garnishes) to a slow cooker, including the whole chicken breasts.


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Image Credit: Jackie Dodd

Step 2

Cook the ingredients on high for 4 hours or low for 8 hours.

Image Credit: Jackie Dodd

Step 3

Remove the chicken. Shred the chicken using two forks and return it to the slow cooker.


Image Credit: Jackie Dodd

Step 4

Ladle the soup into bowls and garnish as desired.


Image Credit: Jackie Dodd
Image Credit: Jackie Dodd


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