Slow Cooker Chicken Enchilada Soup
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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Delicious enchilada flavors in a cozy bowl of soup!

Ingredients for Single Meal

  • 3 - boneless chicken breasts
  • 1 - 15 oz. can(s) pinto beans
  • 1 - 15 oz. can(s) black beans
  • 1 - 15 oz diced tom & green chile
  • 1 - 6 oz. can(s) tomato paste
  • 1 - packet(s) taco seasoning
  • 1 - Tbsp chili powder
  • 2 - cup(s) chicken stock
  • - Salt and pepper
  • Garnish: - shredded Monterrey Jack cheese**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open the pinto beans, black beans, diced tomatoes with green chiles and tomato paste.
  2. Place the chicken breasts, pinto beans, black beans, diced tomatoes with green chiles and tomato paste into the base of the slow cooker. Sprinkle in the taco seasoning and chili powder, then pour in the chicken stock plus 4 cups hot water.
  3. Set the slow cooker on low and cook for 8 hours. Once finished cooking, shred the chicken with 2 forks and mix into the soup. Season with salt and pepper to taste. Add a garnish of shredded Monterrey Jack cheese to each bowl.
  4. Prepare veggies.
  5. Serve Slow Cooker Chicken Enchilada Soup with veggies

Freezeasy Meal Prep Directions

  1. Open 2 cans of pinto beans, 2 cans of black beans, 2 cans of diced tomatoes with green chiles, and 2 cans of tomato paste.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 3 boneless chicken breasts
  • Half of the pinto beans
  • Half of the black beans
  • Half of the diced tomatoes with green chiles
  • Half of the tomato paste
  • 1 packet taco seasoning
  • 1 Tbsp chili powder
  • 2 cups chicken stock
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker with 4 cups hot water and cooking on low for 8 hours.

Special notes

To cook in saucepan, add all contents of baggie plus 4 cups hot water and simmer on medium low for 30 minutes, or until chicken is cooked through. Shred chicken before serving.

Dairy-Free Modifications

Recipe is dairy-free when omit the shredded cheese topping.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Chicken Enchilada Soup

Printable Label Instructions

Thaw, add 4 cups hot water, and slow cook on low for 8 hours. Once cooked, shred the chicken with 2 forks and serve with shredded Monterrey Jack cheese garnish.
Serve with veggies.

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