Slow Cooker Chicken Enchilada Soup

This easy slow cooker chicken enchilada soup is filled with tender shredded chicken, black beans, corn, tomatoes, and bell pepper in a flavorful enchilada broth.

Course Main Course, Soup

Cuisine Mexican

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 401kcal

Author Katie G.

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk
10 ounce can of enchilada sauce
1 15 ounce can black beans, rinsed and drained
1 14.5 ounce can of diced tomatoes
1 1/2 cups frozen corn
½ cup onion chopped
1 small bell pepper diced
1.5 lbs chicken breasts
Monterrey Jack cheese sour cream, avocado, tortilla chips, as desired

Instructions

Melt the butter in a saucepan over medium-low heat. Add the flour and stir until smooth and bubbly. Remove the saucepan from the heat.
Slowly whisk in 1/2 cup of the chicken broth and 1/2 cup of the milk. Return the pan to the heat and bring the mixture to a gentle boil. Cook, stirring constantly, until it begins to thicken.
Remove the pan from the heat. Whisk in the enchilada sauce, remaining 1/2 cup chicken broth, and remaining 1/2 cup milk until smooth.
Add the black beans, diced tomatoes, corn, onion, and bell pepper to the slow cooker. Place the chicken breasts on top, then pour the enchilada broth over everything.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
Transfer the chicken to a plate or cutting board and shred or cut it into bite-sized pieces. Return it to the slow cooker and stir well.
Ladle the soup into bowls and serve with Monterey Jack cheese, sour cream, avocado, cilantro, tortilla chips, or other desired toppings.

Notes

Use mild, medium, or hot enchilada sauce based on your heat preference.
Boneless chicken thighs can be substituted for chicken breasts.
For a gluten-free option, replace the flour with 1 tablespoon cornstarch or arrowroot powder.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
The broth may thicken as it sits. Add a splash of broth or milk while reheating if needed.
Nutritional information does not include optional toppings.

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Nutrition