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!

Chicken enchilada soup

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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.

Ingredients for chicken enchilada soup

Step 1

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

Add ingredients to the slow cooker

Step 2

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

Cook soup in slow cooker

Step 3

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

Shred the chicken

Step 4

Ladle the soup into bowls and garnish as desired.

Garnish with toppings Completed chicken enchilada soup


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