One-Pot Wonders

Slow Cooker Chicken Enchilada Soup

February  1, 2021
0 Ratings
Photo by Teresa Blackburn
  • Prep time 30 minutes
  • Cook time 5 hours
  • Serves 8
Author Notes

This soup is delicious and easy to make. I cook it in the slow cooker so the flavors can meld. I use the roasted chicken that you can buy from any grocery store deli but the roasted chicken from Costco is my fav. Leave out the serrano pepper if you don't like spicy —[email protected]

What You'll Need
  • Diced tomatoes, Garlic, Cumin, Oregano, Salt, Pepper, Chicken broth
  • 28 ounces Can no salt added diced tomatoes, with juice
  • 3 Cloves garlic, minced
  • 1 1/2 tablespoons Chili Powder
  • 2 teaspoons Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Serrano Pepper, minced (if you like spicy)
  • 4 cups low sodium chicken broth, divided use
  • Roasted Chicken Breast, Black Beans, Chicken Broth
  • 2 pounds Roasted Chicken Breast
  • 2 Cans Black Beans - Spicy if you want
  • 2 1/2 cups Low Sodium Chicken Broth
  1. In a slow cooker, mix together tomatoes, garlic, chili powder, cumin, oregano, salt and pepper, serrano pepper and 1 1/2 cups chicken broth. Cook on HIGH for two hours.
  2. While soup is cooking, debone roasted chicken and shred two -three cups of breast/white meat from chicken. Put in fridge.
  3. After 3 hours, add shredded chicken and black beans. Cook on Medium for another 2 hours.

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