Chicken Enchilada Slow Cooker Soup Recipe -
Chicken Enchilada Slow Cooker Soup  Recipe
  • READY IN ABOUT 7 hrs

Chicken Enchilada Slow Cooker Soup

Recipe by  

"A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    6 hrs 30 mins

    6 hrs 45 mins


  1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
May 28, 2011

I have been making this for a while and this is the best chicken (tortilla soup) recipe I have found. I have made adjustments and added 1 can black beans (rinsed) and 2 TBSP dry ranch dressing mix and 1 can Rotel. AMAZING.

Most Helpful Critical Review
Sep 13, 2011

It certainly was easy and the chicken cooked nicely, but no one liked it at all. Much too spicey.

Jul 22, 2011

What a great slow cooker soup! My husband had three bowls of this. I followed the recipe pretty closely, and made some additions to "veg it up". I added a small zucchini and summer squash, halved and thinly sliced, and a can of rinsed black beans. I used Rotel & just a little more chicken broth. Doubled the cumin (LOVE the stuff) and added some Penzey's Bold Taco seasoning to the mix. This was great! Plenty of left-overs went in the freezer. Sincere thanks for sharing your recipe, a keeper.

Jun 08, 2011

I love soup and this is so easy, and ready when I get off work. I don't like corn so substituted a can of black beans, rinsed and drained. Excellent!

Jun 27, 2011

I made small changes only for my tastes, not because the recipe needed to be changed. I used all organic canned products when I could, I added one can organic drained/rinsed black beans, and one can organic diced tomatoes. I like more garlic so I threw more in. I did not add the extra salt. This was good, but I think it needs a little somethin'-somethin'. A little lime juice? Cilantro? I can't put my finger on it. As it is, nice and easy adaptable soup to throw in what you like that saves both on the food and energy budgets. NOTE: This made enough for 6 smallish Tupperware containers for dinner at work this week.

Jun 13, 2011

Absolutely Delish!!! I made it twice for my family. I increased the broth to 2 cans and added a can of black beans. It will be in my regular rotation once school and sports start again!!!

Jun 16, 2011

This is so easy and so adaptable. You can add any vegetables that you like or even pinto beans or rice. A great one pot meal for families on the go.

Jun 23, 2011

FABULOUS! My husband doesn't like spicy food and was hesitant to try it - but he loved it - and not too spicy at all! My chicken tenderloins weren't defrosted in the morning yet, so I cooked all day - about 9-1/2 hrs - and chicken fell apart. Other than that - followed recipe to the letter. Served with shredded cheese, little sour cream and sprinkled corn chips over top. Looking forward to finishing up the leftover today for lunch. Will be a regular!


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 1075 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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