Slow Cooked Enchilada Soup


  • 2 cups chicken broth (from 32-oz carton), such as Progresso
  • 1 can (19 oz) mild or hot enchilada sauce, such as
  • 1 can (4.5 oz) chopped mild green chillies, such as Old El Paso
  • 1 package (20 oz) bone-in chicken breasts, skin removed
  • 1 can (15 oz) black beans, drained, rinsed, such as Progresso
  • 1 bag (12 oz) frozen corn, thawed, drained, such as Green Giant Steamer Nibblets
  • Shredded Mexican cheese blend, if desired
  • Chopped fresh cilantro, if desired
  • Crushed tortilla chips, if desired



Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chillies. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.


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