My Movie 8

Slow Cooker Creamy Enchilada Soup

Make ahead this delicious, flavorful soup that is perfect for a chilly weekend.
Course Main Course
Servings 8


  • Slow Cooker


  • 3 Tablespoon cooking oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon sugar
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 2 cups chicken stock
  • 1 15 oz can yellow corn
  • 1 15 oz can black beans
  • 2 to 3 pounds uncooked chicken breasts skin removed
  • heavy cream, cayenne pepper, salt and pepper to taste
  • Optional grated Mexican cheese blend, sour cream cilantro,


  • Heat the oil in a large skillet. Saute the chopped onion for 5 minutes. Add the garlic, chili powder, cumin and sugar. Stir and cook about 1 minute. Add the diced tomatoes, tomato sauce and chicken stock. Season with salt, pepper and cayenne pepper to taste. Simmer about 1 minute.
  • Transfer to the bowl of your slow cooker. Stir in the corn and beans. Add the uncooked chicken breasts. Cover and cook on LOW for 6 to 7 hours. Remove the cooked chicken and discard the bones. Shred the chicken and stir back into the soup. Stir in heavy cream to taste. (I add about 1/2 cup).
  • Season to taste. Serve with grated cheese sour cream and cilantro.