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Slow Cooker Enchilada Soup

5 from 5 votes
Slow Cooker Chicken Enchilada Soup
Creamy chicken enchilada soup made in the crockpot! Easy, healthy and crazy delicious!
Prep Time: 10 minutes
Cook Time: 4 hours
0 minutes
Total Time: 4 hours 10 minutes
Servings:4 servings

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
  • 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: 309 kcal, Carbohydrates: 28 g, Protein: 24 g, Fat: 11 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 67 mg, Sodium: 2149 mg, Potassium: 778 mg, Fiber: 6 g, Sugar: 3 g, Vitamin A: 375 IU, Vitamin C: 13 mg, Calcium: 141 mg, Iron: 4 mg
Course: Soup
Cuisine: Mexican
Author: Tiffany