Slow Cooker Easy Enchilada Soup

5 from 3 votes

Easy enchilada soup in slow cooker recipe that tastes delicious and cooks by itself all day with rotisserie chicken or fresh breasts or thighs.

Prep Time10

Cook Time6

Total Time6 10

Course: Entree, Main Course, Soup

Cuisine: Mexican

Keyword: crockpot, enchilada, mexican, slow cooker, soup

Servings:

Author: Justine

2 boneless chicken breasts skin removed, boneless, sliced in half or use precooked shredded meat
3-4 cups chicken broth
1 can enchilada sauce red, 10 oz
1 can black beans 15 oz, drained and rinsed
1 can corn 14 oz drained, or 1 bag of frozen kernels
1 can rotel or diced tomatoes
1/2 onion diced

Add all items to the slow cooker. You can use shredded precooked, fresh breasts sliced in half or even frozen chicken breasts too if that is all you have. Stir together.
Turn your crockpot to low and cook 4-6 hours with precooked meat, or at least for 6 hours for fresh or frozen (until chicken is cooked thru).
Shred chicken about 30 min. before eating so it soaks up juices and serve with tortilla chips and add spicy jack cheese on top, or search beer bread on my blog and make that!