Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup from
Posted December 6, 2012 by TiAn
Recipe adapted from username Ambernpetty at




  • 1 pound boneless, skinless chicken breasts
  • 15 ounce can of whole kernal corn, drained
  • 14 ounce can of diced tomatoes, with juice
  • 14.5 ounce can of chicken broth
  • 10 ounce can of enchilada sauce
  • 4 ounce can of diced green chiles
  • 1 medium white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 bay leaves
  • 3 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add in the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  3. Cook everything on low for 6 hours.
  4. After it’s done cooking, take the chicken breasts out of the soup and put them on a large plate.  Shred the meat and then return it to the slow cooker.
  5. Continue to cook the soup for about 30-45 minutes more.
  6. Serve with a dollop of sour cream on top and some corn chips!

  • Looks amazing! Can’t wait to try it with some of the Wildtree spices! Thank you :)