Chicken Enchilada Soup

A delicious slow cooked Mexican soup!

Submitted by Colleen Marslen

Chicken Enchilada Soup

A delicious slow cooked Mexican soup!
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Serving: 4
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups low sodium fat-free chicken broth
  • 1 can diced tomato
  • 1 can black beans, rinsed and drained
  • 1 can corn kernals, drained
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 2 skinless chicken breasts

For topping i just used;

  • Sping onion
  • Mozzarella cheese
  • Light sour cream
  • Fresh parsley


  • Place all ingredients in slow cooker on high for 3 1/2hrs,
  • Remove and shred the chicken,
  • Add it back in with a little fresh parsley and cook for another 30mins
  • Serve topped with shredded mozzarella cheese, sour cream, and spring onion

5 thoughts on “Chicken Enchilada Soup”

  1. This soup was delicious! For some extra flavour I added some taco seasoning. I also changed kidney beans instead of black beans and added some chopped tomato and capsicum. Highly recommend!

  2. Vicki Swinnerton

    This was amazing! I used 3 chicken breasts, added taco seasoning and added kidney beans as well. So good!

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