Print

Slow Cooker Chicken Enchilada Soup

chicken enchilada soup on a serving tray with cornbread wedges
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This chicken enchilada soup is loaded with south-of-the-border flavors. The soup is a breeze to prepare and cook in the slow cooker.

Ingredients

Scale
  • 1 1/2 pounds boneless chicken thighs
  • 1 can (15 ounces) pinto beans or black beans, drained
  • 1 medium onion, chopped
  • 1 can (10 ounces) enchilada sauce
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 cup corn kernels, canned or frozen
  • 1 can (10 3/4 ounces) cream of chicken soup
  • 2 to 4 tablespoons chopped jalapeno pepper or mild green chile pepper, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup milk or half-and-half
  • 1 cup (4 ounces) shredded cheddar cheese (or pepper jack)
  • sour cream, tortilla chips, guacamole, chopped green onions

Instructions

  1. Put the boneless chicken thighs in the slow cooker along with the beans, chopped onion, enchilada sauce, tomatoes, corn, condensed soup, chile pepper, garlic powder, and cumin. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours.
  2. Remove the chicken thighs and dice. Return the diced chicken to the slow cooker.
  3. Cover and cook for about 1 hour longer on LOW or 1/2 hour on HIGH.
  4. Add salt and pepper to taste. Add the milk or half-and-half and stir to blend. Cook for about 10 minutes longer to heat thoroughly.
  5. Serve topped with shredded cheese and any optional toppings you might like.

Find it online: https://classic-recipes.com/crockpot-enchilada-soup-chicken/