THE RECIPE JOURNAL · Main Course
Hearty Chicken Enchilada Soup in a Slow Cooker
This comforting soup is packed with tender chicken, warm spices, and plenty of cheesy goodness, making it perfect for cozy nights. Plus, using a slow cooker means it’s effortless and ready when you are!
FROM THE KITCHEN • Hearty Chicken Enchilada Soup in a Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by adding the chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, chopped onion, taco seasoning, and a jalapeno pepper to your slow cooker. Nestle the whole chicken breasts right on top. Cover and cook everything on low for about 5 to 6 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F.
02
Step 2
Once the chicken is done, take it out and shred it with two forks. Toss the shredded chicken back into the slow cooker and let it cook for another hour or two to let the flavors really come together.
03
Step 3
Finally, stir in some fresh cilantro and let it cook a little longer—about 15 minutes—so everything is nicely blended and ready to enjoy.
Why you’ll love it
This soup is warm and comforting, perfect for chilly days. It combines tender chicken with bold flavors and a creamy texture. Plus, using a slow cooker makes it easy to prepare without much fuss.
How to serve
Serve the soup with a handful of crunchy tortilla chips or warm corn tortillas. Top with shredded cheese, sour cream, and chopped fresh cilantro for added richness and freshness.
Storage & leftovers
Let the soup cool completely before storing in an airtight container. It keeps well in the fridge for up to 3 days and freezes nicely for up to 3 months. Reheat gently on the stove to maintain its creamy texture.
