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Slow Cooker Chicken Enchilada Soup
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Slow Cooker Chicken Enchilada Soup

Creamy chicken enchilada soup made in the crockpot! Easy, healthy and crazy delicious!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 309kcal
Author Tiffany

Ingredients

  • 2 boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1 tablespoon cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion salt (or sub onion powder and salt)
  • 8 ounces light cream cheese
  • 1 can black beans drained and rinsed
  • 1 can yellow corn drained and rinsed
  • 1 30-ounce enchilada sauce see note
  • 1 14-ounce can tomato sauce
  • 1/3 cup water or chicken broth
  • 3 tablespoons masa harina OR flour
  • optional toppings: tomatoes, shredded cheese, tortilla chip strips, avocados, cilantro

Instructions

  • Add chicken, 3 cups broth, cumin, garlic powder, onion salt, cream cheese, black beans, corn, enchilada sauce, and tomato sauce to your slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.
  • About 10-15 minutes before serving, shred the chicken with 2 forks and stir soup until cream cheese is combined with soup. Whisk remaining 1/3 cup chicken broth (or water) and flour (or masa harina). Add to slow cooker and stir until thickened. Serve warm with additional toppings as desired.

Notes

Enchilada sauce: I like to use 2 10-ounce cans of mild and 1 10-ounce of medium instead of one large can. 

Nutrition

Calories: 309kcal | Carbohydrates: 28g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 2149mg | Potassium: 778mg | Fiber: 6g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 4mg