Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup

Soups, Stews and Chili Soup Chicken Soup

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.

Servings per recipe: 6
Calories per serving: 186
Preparation time: 15m
Total cooking time: 6h 45m


  • 1 pound skinless, boneless chicken breast halves
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes including juice
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 1 white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper, or to taste


  • 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.

Nutrion facts:

Total Fat 3.4g 5%
    Saturated Fat 1.0g  
Cholesterol 39mg 13%
Sodium 1075mg 43%
Potassium 542mg 15%
Total Carbohydrates 22.9g 7%
Dietary Fiber 3.4g 13%
Protein 18.4g 37%
Sugars 5g  
Vitamin A 716IU  
Vitamin C 25mg  
Calcium 57mg  
Iron 3mg  
Thiamin 0mg  
Niacin 9mg  
Vitamin B6 0mg  
Magnesium 46mg  
Folate 48mcg