Enchilada Soup

Enchilada Soup

This Tex-Mex main meal soup is so easy to make – just throw everything into the slow cooker and leave for a few hours!
  • Spice Level Mild
  • Chicken
  • Ingredients 9


  • 500ml fresh chicken stock
  • 1 jar (344g) Old El Paso™ Cooking Sauce for Enchiladas
  • 2 tablespoons Old El Paso ™ Sliced Green Jalapeños, drained and chopped
  • 2 chicken leg portions, skinned
  • 1 tin (400g) Old El Paso™ Black Beans, drained and rinsed
  • 1 tin (198g) sweetcorn, drained
  • To Serve
  • Old El Paso™ Original Nachips™, roughly crushed
  • Cheddar and Red Leicester cheeses, finely grated
  • Fresh chopped coriander


  • Mix the chicken stock, enchilada sauce and chillis in a slow cooker pot. Add the chicken portions and spoon some of the liquid over the chicken.
  • Cover with a lid and cook on low setting for 4-5 hours until the chicken meat is falling off the bone.
  • Remove the chicken portions from the cooker with a slotted spoon. Shred the chicken meat from the bones (discard the bones). Return the chicken to the pot with the beans and sweetcorn. Cover and cook for a further 30 minutes until the beans and sweetcorn are piping hot.
  • Serve the soup in warmed shallow bowls topped with broken Nachips™, grated cheese and fresh chopped coriander.


  • Replace the chicken leg portions with 4 skinless chicken thigh portions for a cheaper dish.
  • Fresh chicken stock has the best flavour but you can replace with 1 chicken stock cube dissolved in 500ml boiling water.