Slow Cooker Chicken Enchilada Soup

overhead view of enchilada soup in a white bowl garnished with chip strips, lime wedges, cilantro, and shredded cheese

5 from 8 votes

Slow Cooker Chicken Enchilada Soup

This Slow Cooker Chicken Enchilada Soup is an easy, hearty dinner with tender chicken, black beans, corn, and enchilada sauce. Masa harina thickens the broth and gives it delicious corn tortilla flavor.

Prep Time10

Cook Time6

Total Time6 10

Servings: servings

Calories: 341kcal

Author: Lisa Longley

Ingredients

4 cups chicken broth
1 cup masa harina see note 1
2 cups enchilada sauce see note 2
15 ounces crushed tomatoes
1 garlic clove minced
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
4 ounces green chiles see note 3
11 ounces roasted corn drained (you can also use regular corn or a cup of frozen corn)
15 ounces black beans drained and rinsed
1 pound boneless skinless chicken breasts

Instructions

Whisk the chicken broth and masa harina together in the base of the slow cooker.
4 cups chicken broth, 1 cup masa harina
Pour in the enchilada sauce, crushed tomatoes, garlic, and spices. Give it a stir.
2 cups enchilada sauce, 15 ounces crushed tomatoes, 1 garlic clove, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon cumin
Stir in the green chiles, roasted corn, black beans, and chicken.
4 ounces green chiles, 11 ounces roasted corn, 15 ounces black beans, 1 pound boneless skinless chicken breasts
Cook on high for 3 to 4 hours or on low for 6 to 8. Remove the chicken from the slow cooker, shred, and return to the soup.
We enjoy this soup most with sour cream, shredded cheese, and pickled jalapenos on top.

Video

Notes

Masa harina is what gives this recipe the flavor that corn tortillas give an actual enchilada. It can be found in the international aisle of the grocery store. It is not the same thing as corn flour, it is dehydrated corn dough. If you can't find it, you can make this soup without it, and it will still be delicious, just not as thick.
I love using my homemade enchilada sauce in this recipe. It can be made ahead of time and is delicious. That being said, you can use a store-bought can instead.
The green chiles don't make this soup spicy. If you are looking to make it spicy, use green chiles marked spicy or add 1/4 teaspoon cayenne pepper to your homemade enchilada sauce.

Nutrition