I don’t usually switch on my crockpot in the heat of summer, but with storms rolling in I made an exception and cooked a delicious slow cooker enchilada soup. The chicken becomes tender and falling-apart soft as it simmers in enchilada sauce, producing deep, slightly spicy flavors. If you like heat, this soup delivers.
Roasted Corn Adds Flavor
Fresh corn is terrific right now, so I tossed a few ears on the grill to roast and cut off the kernels to add to this slow cooker enchilada soup. Canned whole-kernel corn works well too—if you prefer a roasted note from canned corn, drain it and spread it on a sheet pan, then broil briefly until it chars slightly.
Also try my slow cooker French onion soup for another comforting slow-cooker meal.
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Slow Cooker Enchilada Soup
Equipment
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Slow cooker
Ingredients
- 2 chicken breasts boneless, skinless (about 1 pound total)
- 2 cups chicken stock
- 28 ounces enchilada sauce
- 28 ounces black beans rinsed and drained
- 14 ounces fire-roasted diced tomatoes
- 15 ounces whole-kernel corn or about 2 cups roasted fresh corn (≈3 ears)
- 4 ounces green chiles diced
- 2 cloves garlic minced
- 1 white onion diced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- hot sauce to taste (I used about 1/4 cup Cholula)
- Desired garnishes chopped cilantro, cheese, chopped red onion, sour cream, tortilla strips, etc.
Instructions
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Add all ingredients to the slow cooker.
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Stir to combine and set the cooker to low.
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Cook 6–8 hours, until the chicken is tender but not falling apart.
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Remove the chicken to a cutting board and shred with two forks.
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Return the shredded chicken to the slow cooker and continue cooking 30 more minutes to meld flavors.
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Serve bowls topped with your favorite garnishes.
Notes
Nutrition
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Carbohydrates: 46 g
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Protein: 26 g
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Fat: 4 g
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Sodium: 1515 mg
Nutritional values are approximate.