Chicken Enchilada Soup

Chicken Enchilada Soup

Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.


  • 1/2 tablespoon olive oil
  • small onion, finely chopped
  • cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon chili powder
  • 1 teaspoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 jar enchilada sauce
  • can corn, rinsed and drained
  • 1 can black beans or red kidney beans, rinsed and drained
  • 2 cans diced tomatoes
  • 4 cups low sodium chicken broth
  • boneless, skinless chicken breasts
  • 1 bay leaf
  • 1/3 cup yellow shredded cheddar cheese, plus more for serving
  • 1/4 cup heavy cream
  • sour cream, for serving
  • fresh chopped cilantro or parsley, for serving
  • sliced lime, for serving


  • Heat olive oil in a pan; add onions and cook for 3 minutes.
  • Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
  • Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker.
  • Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
  • Arrange the chicken breasts on top.
  • Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.
  • Remove chicken from the crock pot and shred it.
  • Stir it back into the slow cooker.
  • Stir in cheese and heavy cream.
  • Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.
  • Serve



  • Transfer the COMPLETELY cooled soup to freezer bags, and keep in the freezer for 2 to 3 months.
  • To thaw, take out from the freezer the night before and set it in the refrigerator overnight. 
  • Reheat in a pot over medium heat.
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