This easy slow cooker chicken enchilada soup is the perfect Mexican comfort food. Made with simple ingredients, this flavorful soup is the perfect dump and cook recipe.
Add onion, garlic, cumin, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth to a slow cooker. Stir to combine. Then, place the chicken breasts in the slow cooker.
½ onion, 2 cloves garlic, 1 teaspoon cumin, 14.5 ounces black beans, 2 cups frozen corn, 10 ounces diced tomatoes with green chiles, 10 ounces red enchilada sauce, 2 cups chicken broth, 2 boneless skinless chicken breasts
Cover and cook on high for 4 hours, or on low for 6-8 hours, until the chicken is cooked through and tender.
Remove the chicken breasts and shred. Add the shredded chicken back to the slow cooker and stir in the cornmeal (if using). Season to taste with salt.
½ cup cornmeal
Before serving, let the soup rest in the slow cooker for a few minutes so it can thicken and the shredded chicken can soak up all the flavors.
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Notes
* If you’d like to thicken the soup, stir in 1/2 cup of cornmeal. It will give the soup a hearty texture and a slight corn tortilla flavor.Storage: Store chicken enchilada soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.