Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker 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."

Original recipe makes 6 servings

  •  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.