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two bowls with chicken soup topped with avocados
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Slow Cooker Chicken and Cheese Enchilada Soup

Filled with the flavors of chicken enchiladas, this Slow Cooker Chicken and Cheese Enchilada Soup is super easy to make and slow cooks all day for maximum flavor.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 493kcal
Author Deborah Harroun

Ingredients

  • 1 (15 oz) can black beans drained and rinsed
  • 1 (14.5 oz) can diced tomatoes drained
  • 1 (10 oz) package frozen whole kernel corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped red, yellow or green bell pepper
  • 1 (10 oz) can enchilada sauce
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 2 cups milk
  • 1 cup shredded Pepper Jack cheese
  • 1 cup shredded Cheddar cheese
  • 6 cups cooked, shredded or cubed chicken

Instructions

  • In a 5-6 quart slow cooker, combine the beans, tomatoes, corn, onion and bell pepper.
  • In a bowl, whisk together the enchilada sauce and the condensed soup. Gradually whisk in the milk until smooth. Pour the liquid over the ingredients in the slow cooker and stir to combine.
  • Cover; cook on low heat for 6-8 hours or high for 3 to 4 hours.
  • Add the cooked chicken, Pepper Jack cheese and Cheddar cheese. Cook until the cheeses are melted and the chicken is cooked through, another 10-15 minutes.
  • Serve topped with avocado, sour cream, crushed tortilla chips, or any other desired toppings.

Notes

Adapted from Family Circle Quick and Easy Cooking
Nutrition information provided as an estimate only. Various brands and products can change the counts. Nutrition information does not include any toppings.

Nutrition

Calories: 493kcal | Carbohydrates: 35g | Protein: 40g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 104mg | Sodium: 1119mg | Fiber: 7g | Sugar: 11g