Slow Cooker Chicken Enchilada Soup

Chicken Enchilada Soup in a white bowl topped with blue corn tortilla chips and fresh slices of jalapenos.

This Slow Cooker Chicken Enchilada Soup is made with white beans, chicken, green chiles and corn. It’s full of fresh flavors and is great served with tortilla chips, rice or salsa.

A collage of photos including all ingredients in the slow cooker and a bowl of chicken enchilada soup garnished with tortilla chips and fresh sliced jalapenos.

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Slow Cooker Chicken Enchilada Soup

Nothing quite beats a big bowlful of warm soup on a cold winter’s evening, does it?

I love making soup in my slow cooker because I can put it together in the morning and let it simmer to perfection all day, plus soups are a healthy, frugal dinner option for those on a budget making it a win-win.

This Slow Cooker Chicken Enchilada Soup is made with white beans, green chiles, corn and sour cream. It’s full of delicious flavor and is sure to be a hit with Mexican Food lovers.

This soup is best served with tortilla chips, rice, fresh avocado or salsa. Happy Cooking Friends!

Want more delicious soup recipes? Here are a few of our favorites:

How to Make Slow Cooker Chicken Enchilada Soup:

Using a large slow cooker, add all ingredients EXCEPT the sour cream.

Stir all ingredients to combine.

Place lid on slow cooker and cook on high for 4 hours or on low for 6-7 hours.

Just before serving, stir in the sour cream.

Serve warm with corn tortilla chips, rice, salsa or fresh avocado.

Slow Cooker Chicken Enchilada Soup

A warm and spicy soup made with chicken, white beans, chiles and corn.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Soup
Cuisine: Mexican
Keyword: Slow Cooker Chicken Enchilada Soup
Servings: 10
Calories: 128kcal

Equipment

Ingredients

  • 1 pound boneless skinless chicken breast, cubed
  • 1 onion diced
  • 1 green bell pepper seeded and diced
  • 1 teaspoon garlic powder
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • 2 - 15 ounces cans navy beans, drained and rinsed
  • 2 - 4 ounces cans chopped green chiles
  • 1 cup frozen corn thawed
  • 1 cup sour cream

Instructions

  • Using a large slow cooker, add all ingredients EXCEPT the sour cream.
  • Stir all ingredients to combine.
  • Place lid on slow cooker and cook on high for 4 hours or on low for 6-7 hours.
  • Just before serving, stir in the sour cream.
  • Serve warm with corn tortilla chips, rice, salsa or fresh avocado.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 423mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg

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