Slow Cooker Chicken Enchilada Soup Recipe

Between tortilla, taco, enchilada, and quesadilla soups, it can feel like we're naming corn-based soups after our favorite Mexican dishes. That may be true, but each of these soups is unique and highlights the delicious ingredients that make each meal.

– 2 tablespoons olive oil – 1 yellow onion, diced – 3 cloves garlic, minced – 1 pound skinless, boneless chicken thigh – 1 (15-ounce) can red enchilada sauce – 1 (15.5-ounce) can pinto beans, drained – 1 (15.5-ounce) can black beans, drained – 1 (4-ounce) can green chiles, undrained – 2 ears corn, shaved – 4 cups chicken stock – 1 tablespoon chili powder – 1 teaspoon cumin – 8 ounces softened cream cheese – ½ cup shredded pepperjack cheese – ½ cup shredded cheddar cheese – Salt and pepper, to taste



Medium-heat olive oil in a small skillet. Stir in onion and garlic for 2-3 minutes to soften. Stir the chicken, onion, and garlic into the slow cooker.

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Put pinto and black beans, green chiles, corn, stock, chili powder, and cumin in the enchilada sauce.

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Chicken should be shredded with two forks. Add cream cheese, pepperjack, and cheddar to slow cooker. Stir cheese until mostly melted. 

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Perhaps some clumps remain. Season with salt and pepper. Cover and return the chicken to the slow cooker. 

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Keep on high for 30 minutes to melt cheese completely. Garnish with corn chips, avocado, and cilantro.

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