Slow Cooker Chicken Enchilada Soup


All I’m going to say here is I LOVE this soup and I created this recipe because of my love for enchiladas and Mexican food.  It’s easy to prepare and incredibly delicious!  Enjoy =)!


Slow Cooker Chicken Enchilada Soup

Yield: 8 servings



  • 3 large chicken breast halves
  • 2 (14 oz) cans chicken broth
  • 2 (8 oz) cans tomato sauce
  • 2/3 cup chunky salsa (I use Pace Chunky Hot Salsa)
  • 1/2 cup Zesty Italian Dressing
  • 2 Tbsp chili powder
  • 1 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Masa Harina
  • 2 cups milk
  • 2 cups frozen corn
  • 1 (14 oz) can black beans, drained and rinsed
  • 1 (14 oz) can pinto beans, drained and rinsed
  • 2/3 cup shredded Cheddar Cheese
  • 2/3 cup shredded Monterrey Jack Cheese
  • Salt and Pepper , to taste

For Serving (all optional, but I'd say sour cream is a must):

  • Additional shredded Cheddar and Monterrey Jack Cheese
  • Diced avocados
  • Sour Cream
  • Chopped cilantro
  • Chopped green onions
  • Tortilla Chips or strips


  1. Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours.
  2. Once cooked, remove chicken from slow cooker and set aside. Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina (mixture will be thick), slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil (it should be like the consistency of a porridge). Pour mixture into slow cooker and whisk until smooth. Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese. Shred chicken and stir into soup. Season soup with salt and pepper to taste (I didn't add any salt at all I didn't think it needed it just pepper). Allow to cook about 10 minutes until all ingredients are heated through. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions and tortilla chips.


  • Jen: This recipe is incredible! Best new recipe I’ve tried in a long time. Even the kids liked it!! November 13, 2012 at 10:33am Reply

    • Jaclyn: Jen – that’s great to hear =)! I’m glad you and your family enjoyed, thanks for the comment! November 14, 2012 at 9:40am Reply

  • chloe marty: I featured this delicious sounding soup in my recipe round up on my blog today … can’t wait to make it! November 2, 2012 at 11:43am Reply

  • Jaclyn: Chelsea, I’m so glad you enjoyed! Thanks for your comment! Sounds delish with adobe chili sauce, I love love spicy. February 22, 2012 at 10:14pm Reply

  • Chelsea: I made this tonight and it was so good! I added some adobe chili sauce to the soup to make it a little spicier. So good with all the toppings! February 22, 2012 at 10:10pm Reply

  • Jamie: This looks so good on a cold February night! February 12, 2012 at 7:48pm Reply

  • Jaclyn: Masa Harina is a finely ground corn flour that has been treated with lime, it’s often used in Mexican cooking. It can be found in the Latin foods section of the grocer or you can purchase it online at It’s great stuff, you can use it to make tamales, fresh corn tortillas or sopes as well. February 10, 2012 at 10:26am Reply

  • Anonymous: What is Mada Harina and where do you find it? February 10, 2012 at 9:45am Reply

  • Missy ~Cooking For Two: Oh, I love this recipe! Thank you! This looks delicious! February 8, 2012 at 2:33pm Reply

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