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Slow Cooker Chicken Enchilada Soup

Hearty slow cooker soup with shredded chicken, enchilada sauce, beans, and bold Tex-Mex spices.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs chicken breasts boneless skinless
  • 28 oz red enchilada sauce
  • 15 oz black beans drained
  • 15 oz corn drained

Equipment

  • Slow cooker
  • Cutting board
  • Knife

Method
 

  1. Add all ingredients to slow cooker.
  2. Cook on low or high until chicken is tender.
  3. Shred chicken and return to soup.

Notes

Freezes well for up to 3 months.