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–+ servings
a spoon full of chicken enchilada soup over a bowl

Get the Recipe: Slow Cooker Chicken Enchilada Soup

Prep: 5 minutes
Cook: 8 hours
Total: 8 hours 5 minutes
Yield: 6
Author: Annie Holmes
Totally delicious and crazy easy Slow Cooker Chicken Enchilada Soup! The perfect healthy meal your whole family will love!
5 from 2 ratings
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Ingredients
 

  • 1.5 pounds chicken breast
  • 1 (32 ounce) carton chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10 ounce) can tomatoes with green chiles
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can corn
  • 1 (4 ounce) can chopped green chiles
  • 2 tablespoons + 1 teaspoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 6 corn tortillas, cut in half, and sliced into thin strips*

Instructions
 

  • Place all of the ingredients except the corn tortillas in a large slow cooker.
  • Set slow cooker on low and let cook for 8 hours.
  • Before serving remove chicken and shred and place it back in the slow cooker.
  • Just before serving add the sliced corn tortillas and stir.
  • Serve with sharp shredded cheddar, cilantro and crispy tortilla strips if desired.

Notes

*The tortilla strips will not hold up well for the left over soup. If you do not think the soup will be eaten in one serving I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.
Serving: 1.25 cup, Calories: 402kcal, Carbohydrates: 53g, Protein: 38g, Fat: 6.4g, Cholesterol: 85mg, Sodium: 1540mg, Fiber: 13g, Sugar: 13g
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