![['Close-up view of a bowl of Slow-Cooker Chicken Enchilada Soup with vibrant ingredients.', 'Side view of a steaming bowl of enchilada soup topped with cheese and cilantro.', 'Juicy chicken enchilada soup presented in a rustic bowl, highlighting texture and color.', 'A hearty bowl of chicken enchilada soup garnished with fresh toppings, showcasing its ingredients.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/u6426281249_Close-up_side_view_of_slow_cooker_chicken_enchila_e7264ec2-ded0-41f8-a1ef-ceeb85f50b48_0.webp)
Slow-Cooker Chicken Enchilada Soup
A hearty and flavorful soup perfect for cozy nights, combining chicken, beans, corn, and enchilada flavors in a slow cooker.
Ingredients
Sauces and Cans
- 2 cups red enchilada sauce
- 1 can 15-oz. can pure pumpkin
- 1 can 15-oz. can black beans, drained and rinsed
- 1 cup frozen sweet corn kernels
- 1 cup finely chopped onion
- 1 can 4-oz. can diced green chiles (not drained)
- 3 cups low-sodium chicken broth
- 1 lb raw boneless skinless chicken breast
Optional toppings
- shredded reduced-fat cheddar cheese (optional)
- light sour cream or fat-free plain Greek yogurt (optional)
- fresh cilantro (optional)
- chopped red onion (optional)
Instructions
- Combine all ingredients except chicken in a slow cooker and mix until uniform.
- Add chicken, cover, and cook on high for 4-5 hours or low for 8-9 hours.
- Transfer chicken to a bowl, shred with forks, then return to slow cooker and mix.
Notes
For extra flavor, top with cheese, sour cream, cilantro, or red onion before serving.