Slow Cooker Chicken Enchilada Soup
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups approx.
The perfect summer soup full of cheesy goodness!
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 large tomato, finely chopped
  • 1 16 oz bag of frozen corn
  • 4 cups of water
  • 4 Tablespoons of all natural chicken bouillon powder
  • (OR replace water and bouillon powder with chicken broth)
  • 2 large (uncooked) chicken breasts
  • 1 Tablespoon of Chili powder
  • 2 teaspoon of Cumin
  • ½ teaspoon of Mexican Oregano
  • 1 cup of cheddar cheese, shredded (more for garnish)
  • 1 cup of plain Greek yogurt (more for garnish)
  • Tortilla chips and cilantro for garnish
  1. Place onions, bell peppers and garlic in a skillet and heat until onions are translucent.
  2. Toss them into the slow cooker.
  3. Add the tomato, corn, chicken, spices (including bouillon), and chicken to the slow cooker and cover with 4 cups of water.
  4. Cook on low for 6 hours or until the chicken is thoroughly cooked.
  5. Remove chicken and shred. Place back in the slow cooker.
  6. Add Greek yogurt and cheese. Heat for 30 mins.
  7. Serve with tortilla chips, cilantro, extra Greek yogurt and cheese.
Recipe by My Mundane and Miraculous Life at