2 ratings

Slow Cooker Chicken Enchilada Soup

Delicious Mexican dish turned into a warm soup
Courtesy of Perdue

This soup has a Mexican-inspired ingredient that adds to this already colorful and hearty soup that is perfect for the winter.

Recipe courtesy of Perdue.

Ready in
4 h and 10 m
10 m
(prepare time)
4 h
(cook time)
Calories Per Serving


  • 1 package of PERDUE® Fresh Boneless Skinless Chicken Thighs
  • 1 can of black beans, drained and rinsed
  • 1 Cup pico de gallo or fresh salsa, for serving
  • 4 Cups chicken broth
  • 1 jar of fire roasted salsa
  • 1 Cup fresh or frozen corn
  • 1 box of cooked yellow rice, for serving
  • 1/2 Cup sour cream, for serving
  • 1/2 Cup tortilla strips, for serving


Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn.

Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170°F.

Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.

Return the chicken shreds back to the slow cooker and stir to combine.

To serve, place a scoop of yellow rice into a shallow soup bowl.

Ladle Slow Cooker Enchilada Soup over the rice.

Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.