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Home » Recipes » Chicken

Slow Cooker Chicken Enchilada Soup

Published: Aug 14, 2021 by Eileen xo

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Enchilada soup in a white soup bowl topped with sour cream and sliced jalapeno.
chicken enchilada soup in a white soup bowl

Slow cooker chicken enchilada soup, super flavorful and has the perfect amount of heat. The chicken slowly cooks and develops great flavor that's juicy and mouthwatering. All the ingredients go right into your slow-cooker. Turn it on and come home to an amazing dinner.

A white soup bowl fillled with enchilada soup topped with melted cheese and a dollop of sour cream.
Jump to:
  • ❤️ Why you'll love this recipe
  • Ingredients
  • Equipment
  • Instructions
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • Serving Suggestions
  • Similar recipes
  • Slow Cooker Chicken Enchilada Soup
  • 💬 Comments

❤️ Why you'll love this recipe

  • This is a super easy soup with everything going right into the crockpot.
  • An easy busy weeknight meal the whole family will love.
  • Slow cooking the soup gives

Ingredients

The ingredients to make chicken enchilada soup in the vessel of the s
  • Boneless chicken breasts or chicken thighs is the base of the soup.
  • Homemade enchilada sauce or store-bought sauce. No time, buy a can of enchilada sauce....no judging here!
  • Diced tomatoes adds flavor to the soup.
  • Yellow onions gives a sweet flavor to balance the tomatoes and spice.
  • Garlic, always a flavor enhancer.
  • Green chiles add a mild pepper flavor that adds texture to the soup.
  • Chicken stock gives the liquid needed for the soup. Homemade chicken stock can be used.
  • black beans - a fantastic addition of protein.  Can use any type of your favorite bean.
  • Corn gives a nice crunch to the soup.
  • Cumin, a great spice for Mexican food.
  • Salt and black pepper add another level of flavor.
  • Favorite toppings: jalapeños, sour cream, shredded cheese, sliced avocado

Equipment

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  • Slow Cooker
  • Instant Read Meat Thermometer
  • Knife

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card

Step 1: Place chicken, enchilada sauce, onion, garlic, green chiles, black beans, corn, diced tomatoes, chicken stock, into the slow cooker.

Step 2: Cook on low for 6 hours or high for 3 hours.

Step 3: Shred chicken and add back into the soup.

Step 4: Serve with shredded cheese, sliced jalapeños, sour cream, chopped cilantro and enjoy.

Storage

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave, following the manufacturers instructions. Or, reheat in a saucepan over medium

Expert Tips

Expert Tip: Use low-sodium or sodium free chicken broth to reduce the salt intake.

  • Set the crockpot on low 6 hours or high for 3 hours.
  • Rinse the beans before you add them to the slow cooker to remove the liquid from the can.

Frequently Asked Questions

Can the soup be made in advance? 

Feel free to make the soup up two days ahead of time.  The soup can keep about 3 days in an airtight container in in the refrigerator. For specific information on food safety, refer to USDA food safety guidelines.

Can I freeze the soup for later? 

This soup is a great make-ahead soup and freezes really well. Store the soup in a freezer safe container or freezer bag for up to 4 months. Defrost in the refrigerator overnight and reheat in a soup pot over medium heat until hot.

I don't have a slow cooker, can I make this soup on the stove top?

Place all ingredients in a Dutch oven. Place the lid on the pot. Simmer for about 50 minutes. Once the chicken is cooked through to 165°F, shred the chicken and add back into the soup.

Can I use bone-in chicken instead or boneless chicken?

Yes. I would discard the skin since it releases fat into the broth. Once the soup is finished, remove the bones and discard them.

Variations

  • For added creaminess, add some cream cheese at the end of cooking.
  • Add some extra veggies like bell peppers for additional nutrition.
  • Use your favorite beer or lager in lieu of chicken broth for a flavor twist.

Serving Suggestions

Top with your favorite toppings such as a dollop of sour cream, avocado slices, jalapeños, and chopped cilantro.

A tasty Weight Watchers Poblano Caesar Salad would be delish.

How about a tasty chicken taco, pork carnitas, chicken taquito, chicken enchilada slider, or veggie burrito to pair with this delicious soup.

Similar recipes

Easy Beef Enchiladas are another wonderful Mexican dinner to enjoy.

Mexican Shredded Beef is a fantastic meal with bold flavors for all to enjoy.

Our Frito Pie Recipe is another classic and delicious casserole that is always a hit

I love any comments or questions, please feel free to leave them below.

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Thank you for the continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

A white soup bowl fillled with enchilada soup topped with melted cheese and a dollop of sour cream.

Slow Cooker Chicken Enchilada Soup

Quick and easy prep time goes into making the most delicious Slow Cooker Enchilada Soup. All your ingredients go right into the slow cooker. Set it and come back for a great meal!
5 from 4 votes
Print Pin Rate
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Course: Main Course
Cuisine: Mexican
Keyword: cheesy chicken enchilada soup, chicken enchilada soup, slow cooker chicken enchilada soup
Prep Time: 5 minutes
Cook Time: 6 hours
0 minutes
Total Time: 6 hours 5 minutes
Servings: 6 servings
Calories: 320kcal
Author: Eileen Kelly

Equipment Needed:

  • As an Amazon Associate I earn from qualifying purchases
  • 8 quart Crock Pot
  • Instant Read Thermometer
  • Soup Ladle

Ingredients

  • 1 ½ pounds boneless chicken breast Note 1
  • 32 ounces low sodium chicken stock Note 2
  • 14 ounces homemade enchilada sauce or store made enchilada sauce Note 3
  • 15 ounce can, black beans, drained and rinsed
  • 14 ounce can, fire-roasted diced tomatoes include the juices regular diced tomatoes can be used
  • 1 ½ cups frozen or canned corn Note 4
  • 4 ounce can of chopped green chiles
  • 1 medium onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon Kosher salt iodized salt can also be used
  • sour cream, optional garnish
  • shredded Mexican cheese, optional
  • sliced jalapeno, optional garnish
  • fresh cilantro, optional garnish

Instructions

  • Into the vessel of a large slow cooker, add boneless chicken breast, chicken stock, enchilada sauce, black beans, diced tomatoes, corn, chopped green chiles, diced onion, minced garlic, cumin, black pepper, and salt.
  • Cover and cook on LOW FOR 6 hours or HIGH for 3 hours.
  • When cook time is complete. Chicken will be cooked through with an internal temperature of 165°F. Remove and shred the chicken.
  • Remove the chicken and either shred or dice the chicken.
  • Return chicken to the slow cooker. Taste the soup for seasoning. If needed, adjust any seasoning.
  • Use a ladle to serve the soup into bowls. Garnish with your favorites such as sour cream, Remove and shred the chicken. slices, shredded cheddar or Mexican cheese, chopped cilantro.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
 
Note 1: You can use boneless skinless chicken thighs.
Note 2: Low-sodium is my first choice to keep the salt at a minimum. Regular chicken stock can be used.
Note 3: Our homemade enchilada sauce makes about 14 ounces. If using a store made can of enchilada sauce they usually come in 10 ounce cans. You will need to add a little extra chicken broth or water to equal 14 ounces. You may also need to add a little extra cumin. 
Note 4:  If using canned corn, drain and discard juices. 
Note 5: Cook on low 6 hours or high for 3 hours.
Note 6: Rinse the beans before you add them to the slow cooker to remove the liquid from the can.

Chicken Enchilada Soup Variations: 

  • For added creaminess, add 4 ounces of cream cheese at the end of cooking.
  • Add some extra veggies like peppers, carrots, and zucchini.
  • Use beer in lieu of chicken broth for a flavor twist.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 37g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1188mg | Potassium: 1137mg | Fiber: 9g | Sugar: 8g | Vitamin A: 641IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 4mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

More Chicken

  • Enchilada Chicken Sliders Recipe
  • Easiest Instant Pot Chicken Wings
  • Chicken Taquitos Recipe, Air Fryer or Baked
  • Chicken Bacon Ranch Stromboli

Thank you for sharing!

8804 shares
  • Share149
  • Tweet
  • Yummly

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