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Cook-tober – Slow Cooker Chicken Enchilada Soup

Oct. 1, 2020 / Julia Price
Cook-tober – Slow Cooker Chicken Enchilada Soup

Slow cooker recipes are great all the time but even more perfect for fall. Slow cookers are a quick and simple way to meal prep or cook dinner. Plus, nothing better than warm food on a cold day. Here is one of our favorite slow cooker recipes. This recipe is perfect as soup, on top of rice, or with tortilla chips. Bonus – this recipe is gluten-free, grain-free, and can be made vegan without adding chicken.

Slow Cooker Chicken Enchilada Soup


  • 1 1/4 cups vegetable broth
  • 1 tsp minced garlic
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp cilantro
  • 1 green or red pepper chopped
  • 1 can black beans
  • 1 bag of corn (12 ounces)
  • 1 can diced green chiles
  • 1 can green enchilada sauce (15 ounces)
  • 1 can petite diced tomatoes (fire-roasted for extra spice)
  • 3 chicken breasts
  • 1 can pinto beans (pureed)
  • Additional toppings: rice, tortilla chips, avocado, cheese, etc.


  1. Add vegetable broth, minced garlic, spices, chopped pepper, black beans, corn, green chiles, enchilada sauce, diced tomatoes, and chicken to slow cooker. Cook on high for 3-4 hours.
  2. Puree can of pinto beans (you can use a blender or food processor)
  3. Remove chicken from cooker and shred. Add back into the pot.
  4. Add pureed beans and mix into soup.
  5. Serve and enjoy!

Try this out for dinner and let us know how you like it. Tag us @VASAFITNESS.