Description

Indulge in the comforting flavors of Slow Cooker Chicken Enchilada Soup, a hearty dish that combines tender chicken, vibrant vegetables, and zesty spices. Perfect for busy weeknights or cozy gatherings, this easy recipe requires minimal prep—just toss the ingredients into your slow cooker and let it do the work! With customizable toppings like avocado, cheese, and fresh cilantro, every bowl is a unique experience. Enjoy the rich aromas filling your kitchen as you prepare a meal that warms both body and soul.

Ingredients

Scale

1 pound boneless, skinless chicken breasts

1 medium onion, diced

2 bell peppers (1 red, 1 green), sliced

3 cloves garlic, minced

14 oz can diced tomatoes

4 cups low-sodium chicken broth

1 cup red enchilada sauce

1 cup frozen corn (optional)

Spices: 2 teaspoons cumin and chili powder

Instructions

Prepare your ingredients by dicing the onion, mincing garlic, and slicing bell peppers.

In a skillet over medium heat, sauté onions and garlic in olive oil until translucent.

Transfer sautéed mixture to the slow cooker. Layer in bell peppers, diced tomatoes, chicken broth, enchilada sauce, corn (if using), spices, and chicken.

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Shred chicken with forks before serving; stir to combine flavors.

Notes

Customize your soup by adding more vegetables like zucchini or spinach.

For extra spice, include jalapeños or chipotle peppers.

Prep Time: 15 minutes
Cook Time: 8 hours

Nutrition

Calories: 320
Fat: 10g
Carbohydrates: 28g
Fiber: 5g
Protein: 25g