Description
Discover a crowd‑pleasing chicken enchilada soup that blends the zest of Mexican cuisine with the comfort of a classic soup. This easy recipe features tender chicken, black beans, sweet corn, and a vibrant red enchilada sauce, finished with melted cheese and cool sour cream for a creamy finish. Perfect for quick weeknight meals, it delivers bold flavor, hearty texture, and a satisfying bowl that feels like a fiesta in every spoonful. Ideal for families, meal‑prep, and flavorful gatherings. yum
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can red enchilada sauce
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1/2 cup chopped cilantro (optional)
Instructions
- Place the raw chicken breasts, black beans, corn, enchilada sauce, taco seasoning, and chicken broth into the slow cooker and stir gently to combine.
- Cover and cook on low for 6‑8 hours, or on high for 3‑4 hours, until the chicken is tender and easily shreds.
- Remove the chicken breasts, shred them with two forks directly in the pot, and return the shredded chicken to the soup.
- Reduce the heat to low and stir in the shredded cheese and sour cream, mixing until fully melted and the soup is creamy.
- Taste, adjust seasoning if needed, garnish with cilantro, and serve hot.
Notes
- Nutrition is approximate.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken enchilada soup, easy chicken soup recipe, slow cooker chicken soup, Mexican chicken soup, quick chicken dinner, hearty soup ideas, comfort food soup, family friendly soup, make ahead soup