Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup
  • 1 pound skinless, boneless chicken breast halves
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes including juice
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 1 white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper, or to taste


  1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

04/13/2018
Chicken Enchilada Slow Cooker Soup, recipe PT15M PT1H 5 455 calories

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