Super Easy Chicken Enchilada Soup will soon be a family favorite recipe! It is perfect to dump into a slow cooker and let it cook. You’ll come home to a fully cooked meal that is complete and delicious!
Ingredients
Most of the ingredients come from a can and there are very few ingredients that need to be measured. It’s a recipe that requires very little preparation.
I used canned chicken, but you can certainly use shredded chicken.
The base of the soup is a large can of green enchilada sauce and chicken broth. They cook together and create a wonderfully flavorful base that had a mild spiciness to it.
The recipe calls for canned chicken, but you can certainly use shredded chicken. The black beans and the pinto beans get drained and rinsed with water then are added to the pot. I added the fire roasted corn and tomatoes which adds a little bit of smokiness. Then you add a packet of taco seasoning for the flavor and some dried minced onion and it’s ready to cook.
Cooking
This is the easy part. You set the slow cooker for 4 hours on high or 8+ hours on low and let it cook. Since everything his precook, it heats up quickly, and since it’s a soup it can slow cook for a long time to work the flavors together.
Serving
We like to top it with sour cream, some guacamole, and shredded cheddar cheese, but that is optional. My husband like to add tortilla chips on top. He like that extra crunch.
In case you’re wondering what to serve it with, how about some nachos? Or a Strawberry Fluff Salad? Maybe ending this wonderful meal with a slice of Fresh Strawberry Pie? Everyone one love a soup and pie meal.
Give this Super Easy Chicken Enchilada Soup a try on one of your busy weeknights. It’ll soon become a favorite for your busy nights.
Happy Cooking!
Chicken Enchilada Soup
Equipment
- 1 Can opener
Ingredients
- 2 7 oz cans Chicken drained
- 1 15 oz can Black Beans drained & rinsed
- 1 15 oz can Pinto Beans drained & rinsed
- 1 15 oz can Fire Roasted Corn drained
- 1 28 oz can Green Enchilada Sauce
- 1 14.5 oz can Fire Roasted Diced Tomatoes
- 2 tsp Dried Minced Onion
- 1 packet Taco Seasoning
- 3 cups Chicken Broth
- 1 Sour Cream optional
- 1 Guacamole optional
- 1 Cheddar Cheese, shredded cheese, optional
- 1 Tortilla Chips optional
Instructions
- Open the cans of chicken, drain, and add to the slow cooker.
- Drain and rinse the cans of black beans and pinto beads. Add them to the slow cooker.
- Drain the fire roasted corn and add to the slow cooker.
- Add the green enchilada sauce, fire roasted diced tomatoes, dried minced onion, taco seasoning, and chicken broth. Mix everything together well.
- Cook in the slow cooker on high for 4 hours or on low for 8-10 hours.
- Serve immediately. You can top each bowl of soup with sour cream, guacamole, shredded cheese, and tortilla chips.
