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Chicken Enchilada Soup

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Servings: 6 servings


For the Soup:

  • 1/2 cup chicken broth
  • 2 cups milk
  • 1 can (15 ounce) dark kidney beans, rinsed and drained
  • 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
  • 1 can (14.5 ounce) sweet corn, drained
  • 1/2 cup onion , chopped
  • 1/2 cup bell pepper , diced
  • 1 (16 ounce) can green enchilada sauce
  • 3 boneless , skinless chicken breasts
  • 3 tablespoons cornstarch , mixed with 3 tablespoons cold water (optional thickener)

For the Garnish:

  • shredded cheddar cheese
  • sour cream
  • diced avocado
  • crushed tortilla chips


  • Combine all soup ingredients, except the chicken and cornstarch, in a slow cooker insert and stir. Gently add the chicken. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
  • Transfer the chicken to a cutting board or plate and shred into bite-sized pieces. Add the chicken back into the soup.
  • Optional: In a small bowl, combine the cornstarch and water to make a slurry; stir into the soup to thicken slightly.
  • To serve, top with your choice of garnishes.
  • Source: Adapted from What's Cookin, Chicago?


Serving: 2g