Slow Cooker Chicken Enchilada Soup

Fall comforts in the form of throwing ingredients into a slow cooker and walking away. You return to your house smelling of slow cooked chicken with beans, veggies, and lots of layered flavours. The stuff weekday dreams are made of.

If you don’t own a slow cooker, bring all ingredients to a boil and place in oven at 325° F for 2.5-3 hrs. The lengthy time allows the chicken to become more “pulled”-like so you can easily shred it before serving.

Slow Cooker Chicken Enchilada Soup

This soup is freezer friendly for about 2-3 months.

Serves 6-8


2-3 large chicken breasts, about 1-1.5 lbs
2 x 14 oz can black beans, rinsed and drained
1 x 14 oz can diced tomatoes
1 serving store-bought enchilada sauce, I used red
3 cups chicken or vegetable broth
1 cup corn kernels, canned or frozen will work
1 x 4 oz can green chiles (mild)
1 onion, peeled and diced
2 garlic cloves, minced
Salt and pepper

Suggested garnishes: tortilla chips, sour cream, chopped fresh cilantro, grated cheese, lime wedges, red onion slices, chopped avocado, etc.


Place all ingredients in slow cooker (or large oven-proof pot with lid). Cook on high for 3-4 hours or low for 6-8 hrs.

Remove chicken from soup and shred. Return chicken to pot.

Serve in bowls with desired garnishes.


Adapted from Gimme Some Oven

* If you make this be sure to tag #PeaksAndHarbours and #MyKitchenLove


Follow along in Samantha’s food adventures on her blog My Kitchen Love and on Instagram!

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