Chicken Enchilada Soup

Chicken Enchilada Soup Recipe

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Sue Smith


I was having a rummage sale and my parents were coming to help. Had to think of something to put in the slow cooker and not worry about it. Opened the frig and pantry and this is what I came up with. My dad had gone in the house and asked what smelled so good. So here it is.....Hope you enjoy.

★★★★★ 1 vote
have no idea!
10 Min
5 Hr
Slow Cooker Crock Pot


chicken breasts, boneless and skinless, cut in half
1 pkg
taco seasoning mix
10 oz
can enchilada sauce
10 oz
can diced tomatoes and chiles, undrained
14 oz
can tomato sauce
1 c
frozen corn, thawed
1 can(s)
black beans, rinsed and drained
1 tsp
southwest seasoning
1 tsp
black pepper
1 c
chopped onion

How to Make Chicken Enchilada Soup


  • 1Place chicken in bottom of slow cooker. Mix rest of ingredients together. Put into slow cooker. Cover and cook on low about 5 hours. When chicken is done, remove chicken and shred with two forks. Return to pot. Check for seasonings and adjust as necessary. Serve over hot cooked rice.
  • 2Feel free to top with your favorite toppings to each bowl: sour cream, shredded cheese, crunched tortilla chips, onions, etc.

Printable Recipe Card

About Chicken Enchilada Soup

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy