Quick Fall Soup: Chicken Enchilada easy/slowcooker

This can be made on the stove quickly or slow-cooked while you relax.


  • 2 – 3 chicken breasts
  • 2 carrots, cubed
  • 2 spines celery, cut 1/3 inch pieces
  • 1 onion, diced medium
  • 1 jar tomatillo salsa
  • 6 cups stock
  • 24 oz can black beans
  • 14 oz can diced tomatoes and green chilies
  • Cumin
  • Garlic powder
  • Chili powder
  • 1 jar or can enchilada sauce
  • 1/2 cup Masa

Optional: hominy, squash, dry food yeast, corn starch to thicken.


  1. Prep ahead: Marinate chicken overnight in tomatillo salsa.
  2. Combine all other ingredients besides onion in a saucepot or slow cooker on a low setting.
  3. Place onion and chicken marinade mixture in a casserole pan in a 350-degree oven for about one hour, turning every 15 minutes.
  4. Add chicken and onion mix to the main pot.

Stovetop up to medium, stirring occasionally for 25 minutes or Slowcooker on low 4-6 hours or high 2-4 hours.

Serve with cheese, sour cream, green onions, corn chips, salsa, hot sauce.

Vegetarian/vegan – replace the chicken stock with vegetable stock. Replace chicken with more vegetables.

Freezes well.

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