Chicken Enchilada Soup
3 votes, 4.67 avg. rating
Serves: 6-8


Image credit: Shutterstock


  • 2 lbs boneless chicken breast
  • 2 cups chicken stock, low-sodium
  • 1 15-ounce can of medium enchilada sauce
  • 1 15-ounce can of black beans, rinsed & drained (or 1.5 cups dry beans, prepared)
  • 1 15-ounce can of red kidney beans, rinsed & drained (or 1.5 cups dry beans, prepared)
  • 2 15-ounce cans tomatoes with juice
  • 2 cloves minced garlic
  • 1 white onion, diced
  • 1 tsp ground cumin
  • ¼ tsp cayenne
  • ¼ tsp turmeric
  • Optional: ¼ tsp chili powder


  1. Add all ingredients to the slow cooker.
  2. Stir ingredients together.
  3. Cook on high 3-4 hours or low 6-8 hours.
  4. When finished, shred chicken with a fork.
  5. Top with fresh cilantro, vegan cheese, or avocado.

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