A warm, slightly spicy enchilada soup made in the slow cooker, perfect for Halloween night when you need a hands-off dinner that handles itself. This hearty soup is packed with chicken, black beans, corn, and classic enchilada flavors, and it’s designed to sit on warm for hours without drying out.
For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in 30 minutes before serving. To make it vegetarian, use vegetable broth and add an extra can of beans or cubed sweet potato. The soup freezes well for up to 3 months.
Keywords: slow cooker enchilada soup, Halloween dinner, chicken enchilada soup, easy soup recipe, crockpot soup