5 from 1 vote
Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Slow Cooker Chicken Enchilada Soup is a combination of savory spices, diced tomatoes, shredded chicken, and cheddar cheese. It’s all of the flavor of enchiladas and as easy to make as a slow cooker dinner!
Author: DishingDelish
  • 5 chicken breasts boneless skinless (frozen is ok)
  • 5 cups vegetable or chicken stock
  • 1 large yellow onion chopped
  • 3/4 cup shredded cheddar cheese
  • 2-3 medium poblano peppers chopped
  • 1 28oz can diced tomatoes
  • 1 28oz can tomato puree
  • 1/2 cup cornmeal
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 3/4 tsp cayenne pepper or to taste
  • Fresh cilantro for garnish
  1. Place all ingredients except for cheese in slow cooker.
  2. Cook on HIGH 4 hours or LOW 8 hours.
  3. Remove chicken and shred with two forks. Return chicken pieces to soup.
  4. Stir in cheddar cheese and allow to cook another 5 minutes, or until cheese is melted.
  5. Top with fresh cilantro before serving.
Recipe Notes

You may want some extra shredded cheddar cheese for topping.