Name: Slow Cooker Enchilada Soup (Standard)
Prep time: 2 h 24 min
Cook time: 3 h 36 min
Total time: 6 h
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless breasts; 1 (15 oz) can Tomato sauce; 1 (10 oz) can Rotel-diced tomatoes and green chilies; 1 (15 oz) can Black beans-rinsed and drained; 1 (15 oz) can Corn-drained; 1 packet Enchilada seasoning; 4 cups Chicken broth; 1/2 cup Shredded cheddar cheese; 1/4 cup Sour cream; 1/4 cup Sliced green onions

Recipe tier

A hearty and flavorful enchilada soup made easy in the slow cooker. Perfect for a weeknight meal!

Total 6h

Serves 6

Steps 5

Ingredients 11

Soundtrack the cook

Slow simmer · 181 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 144m Cook 216m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken-boneless, skinless breasts
Sauce
1 (15 oz) can 425 g Tomato sauce
1 (10 oz) can 283 g Rotel-diced tomatoes and green chilies
1 (15 oz) can 425 g Black beans-rinsed and drained
1 (15 oz) can 425 g Corn-drained
1 packet 28 g Enchilada seasoning
4 cups 946 mL Chicken broth
Toppings
cup 113 g Shredded cheddar cheese
cup 57 g Sour cream
cup 28 g Sliced green onions
Tortilla chips Variable

Equipment

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Instructions

🎙️ Cook with voice coach

Place Chicken in the slow cooker.
Combine all Sauce ingredients in the slow cooker with the chicken.
Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shredded.
Shred the chicken with two forks directly in the slow cooker.
Serve hot, topped with Shredded cheddar cheese, Sour cream, and Sliced green onions, and Tortilla chips.