Slow Cooker Chicken Enchilada Soup, made with red enchilada sauce, is an easy, healthy, deliciously flavorful soup with a kick.
I’m always on the lookout for easy, delicious healthy dinners, and this Slow Cooker Chicken Enchilada soup delivers on all those things. First of all, it is easy.
Come on, all that is required is emptying cans of various ingredients, as well as cooked chicken, into a slow cooker, and turn it on low. It does not get easier than that.
Secondly, it is delicious. With the smoky, spicy flavor of the enchilada sauce and the cumin, oregano, diced tomatoes, green chilies, and jalapenos, it has tons of bold flavors. To me, it is not too spicy. However, to reduce the heat level, reduce or eliminate the jalapenos.
To me, it is not too spicy. However, to reduce the heat level, reduce or eliminate the jalapenos.
Third, despite being easy and delicious, it is healthy. With chicken, chicken broth, corn, tomatoes, and black beans, it is high protein, high fiber, and low fat.
Plus on a cold winter night, this soup served with cornbread will warm you up and keep you full.
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- 2 cups shredded cooked chicken
- 28 ounces (2 14-ounce cans) low sodium chicken broth
- 1 (10-ounce can) enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn, drained (canned or frozen)
- 1 (10-ounce can) diced tomatoes with green chilies
- 2 jalapenos, seeded and diced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Add all ingredients into a slow cooker. Cook on low for about 6 to 8 hours.
For an excellent side dish to serve with this soup, try my Easy Homemade Buttermilk Cornbread.
Or maybe serve it with this Apple Walnut and Cranberry Salad instead.
Or try my Copycat Olive Garden Pasta e Fagioli Soup.
You may like my Leftover Ham and Potato Soup. Cold weather comfort food at its best (and it’s budget friendly.)
If you are in the mood for more Mexican Food, try my Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas.