Slow Cooker Enchilada Soup

I just got to Seattle for Thanksgiving break, and I am surprised that it is way colder (and freezing) in Seattle than in Connecticut. I feel like winter is finally here and I can’t believe that I still have not shared one of the soups that has become a part of my regular weekly meals over the last year and a half. I love this soup because a) it’s made in a slow cooker – it literally takes 10 minutes of prep, and then you can leave it in the slow cooker to cook for 6-7 hours b) it consists of some of my favorite Mexican flavors c) it’s incredibly soothing yet filling during the New England winter.  Though I have been in love with the slow cooker ever since I have acquired one, this is truly one of those meals that you can prep before leaving home during the day, and come back to a find a fragrant, delicious meal waiting to be eaten!

Chicken enchilada soup

Recipe adapted from Gimme Some Oven


  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce (my personal favorite is Rick Bayless’ Frontera Red Chile Enchilada Sauce)
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • Half of a (15-ounce) can whole-kernel corn, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 2 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • Chopped fresh cilantro,
  • Diced avocado
  • Shredded cheese
  • Sour cream (optional)
  • Tortilla chips


  1. Add all ingredients to a slow cooker except for the cilantro, avocado, cheese, sour cream and tortilla chips, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  2. Serve warm, with garnishes such as cilantro, avocado, cheese, and tortilla chips.
  3. You can also refrigerate in a sealed container for up to 5 days

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