Sick of Soup? Slow Cooker Chicken Enchilada Soup Will Have You Double Batching After One Bite

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While enchiladas are often baked in a high-sodium sauce, this Slow Cooker Chicken Enchilada Soup achieves the same flavors with an assist from the spice rack. Chili powder, cumin, oregano and fresh garlic are the perfect blend of seasonings in this easy slow cooker soup recipe.

Top with cilantro and—for a heart-healthy dose of omega-3 fatty acids—avocado.

Related: Our Best Soup Recipes 

Slow Cooker Chicken Enchilada Soup Recipe

Ingredients

  • 1 (28-oz) can no-salt-added diced tomatoes, with juice

  • 3 cloves garlic, minced

  • 1½ Tbsp chili powder

  • 2 tsp cumin

  • 1 tsp oregano

  • 1 tsp salt

  • ½ tsp pepper

  • 4 cups low-sodium chicken broth, divided

  • 2 lbs boneless, skinless chicken breasts

  • 2 (15-oz) cans black beans, drained and rinsed

  • 2 (15-oz) cans kidney beans, drained and rinsed

  1. In a 6-quart slow cooker, mix together tomatoes, garlic, chili powder, cumin, oregano, salt and pepper and 1½ cups chicken broth. Add chicken breasts to the cooker, turning to coat with tomato-herb mixture. Cook on HIGH 3 hours.

  2. Remove chicken and shred it, then add back to the cooker. Add black and kidney beans and remaining 2½ cups chicken broth. Cook on MEDIUM for another 2 hours.

Kitchen Counter

Per serving: 346 cal, 4g fat, 68mg chol, 38g prot, 41g carbs, 4g sugar, 14g fiber, 1066mg sodium

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