Slow Cooker Chicken Enchilada Soup
Recipe type: Dinner
Serves: 8-10
  • 1 (14.5 ounce) can mexican stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chillies (I used mild)
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 (15 ounce) cans corn, drained
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 2 chicken breasts (can use frozen)
  • 1 (16 ounce) can red enchilada sauce (I like Macayos brand)
  • 1 (10 ounce) can cream of chicken soup
  • 2 cups milk
  • 4 chicken bouillon cubes (or 4 tsp. chicken base)
  • 2 Tablespoons fresh lime
  • ⅓ cup sour cream
  • tortilla chips
  • shredded cheese
  • cilantro (optional)
  • avocado (optional)
  1. Pour the stewed tomatoes, diced tomatoes, black beans & corn into your slow cooker. (If you want to cut up the stewed tomatoes into smaller pieces you can)
  2. Add the chopped onion and green pepper.
  3. In a separate bowl, pour the enchilada sauce, cream of chicken soup, milk and chicken base or bouillon cubes (crumble over top). Whisk it all together until smooth.
  4. Put the chicken breasts on top of the vegetables and pour the sauce mixture over the top.
  5. Cover your cooker and cook on high for 4 hours or low for 7-8 hours. When the chicken is cooked, remove from the cooker to a plate and shred with a fork.
  6. Add the lime juice, sour cream and whisk until well combined.
  7. Add your chicken back to the cooker and stir.
  8. Serve with tortilla chips, shredded cheese, avocado and cilantro!
Recipe by Baked in AZ at