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–+ servings
Mexican black bean soup in a red bowl.
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4.41 from 5 votes

Slow Cooker Chicken Enchilada Soup Recipe

Rich and creamy enchilada soup bursting with flavor from black beans, shredded chicken, green chili - just toss in the slow cooker!
Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes
Course: soups
Cuisine: American
Keyword: chicken, chicken enchilada soup recipe, slow cooker chicken enchilada soup, soup
Servings: 8
Calories: 321kcal
Author: Courtney O'Dell

Ingredients

  • 4 boneless skinless chicken breast
  • 1 can black beans drained
  • 1 10 oz can diced tomatoes and green chili
  • 1 16 oz bottle herdez salsa verde
  • 1 cup shredded Mexican four cheese or taco blend
  • 32 oz chicken broth
  • ¼ cup sour cream
  • ¼ cup heavy whipping cream
  • 1 jalapeño sliced
  • 2 tbsp chopped cilantro
  • 1 avocado sliced
  • Salt & pepper to taste

Instructions

  • Season chicken breasts with salt and pepper
  • Spray slow cooker with non stick cooking spray.
  • Place chicken breasts at the bottom of the slow cooker. 
  • Drain black beans and add to the slow cooker. Then add tomatoes with green Chilies, the entire contents of salsa verde bottle, Mexican cheese, and chicken broth.
  • Cover and cook on high for 3 hours. (Or low 5 hours)
  • Remove and shred the chicken.
  • Add back to the slow cooker.
  • Stir in sour cream and heavy whipping cream.
  • Cover and cook on high for 30 minutes. 
  • Serve and garnish with jalapeño slices, cilantro, and avocado slices.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 321kcal | Carbohydrates: 18g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 1226mg | Fiber: 7g | Sugar: 5g