Chicken Enchilada Soup

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Cooking Time : 6Hrs

Serves : 6


  • 1 can (15 Oz.) Black Beans, Rinsed And Drained
  • 1 can (14.5 Oz.) Diced Tomatoes
  • 1 package (10 Oz.) Frozen Corn
  • ½ cups Onion, Chopped
  • ½ cups Red Pepper, Diced
  • 1 can (10 Oz) Enchilada Sauce
  • 1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
  • 1-½ cup Milk
  • 2 whole Chicken Breasts
  • 1 cup Pepper Jack Cheese, Shredded


In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.

In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

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