Slow cooker chicken enchilada soup is the perfect balance of a hearty and rich soup with zesty flavors. Tender shredded chicken in a flavorful broth with vegetables and a fantastic Mexican inspired soup. Perfect for a cozy night with family. GHreat for meal prepping and freezer friendly. an amazing dinner.
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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.
Ingredient List
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- Boneless chicken breasts
- Homemade enchilada sauce or store-bought sauce.
- Roasted diced tomatoes: Add a roasted flavor to the soup.
- Yellow onion gives a sweet flavor to balance the tomatoes and spice.
- Garlic is 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.
- Black Beans are a fantastic addition of protein.
- Corn gives a nice crunch to the soup.
- Cumin is an aromatic and flavorful spice for Mexican food.
- Salt and black pepper add another level of flavor.
- Toppings: jalapeños, sour cream, shredded cheese, sliced avocado
Equipment
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Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Place all the soup ingredients into the slow cooker.
- Cook on low for 6 hours or high for 3 hours.
- Shred chicken and add back into the soup. Taste the soup for seasoning. If needed, adjust the seasonings. Ready to serve.
- Serve with shredded cheese, sliced jalapeños, sour cream, and chopped cilantro. Enjoy!
Eileen's Tips for Success
- Set the crockpot on low for 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.
- Use low-sodium chicken broth to reduce the salt intake.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Creamy: If you prefer a creamy soup, add 3 ounces of cream cheese at the end of cooking.
- Vegetables: Add extra veggies like bell peppers for additional nutrition.
- Broth: Use your favorite beer or lager in addition to chicken broth for a flavor twist.
- Protein: Leftover pork carnitas or Mexican shredded beef can be used instead of chicken for an easy way to use leftovers.
- Chicken: Bone-in chicken breasts can be used for this recipe. I would discard the skin and add the bone-in breasts to the soup. Discard the bones when the soup is finished cooking.
Make ahead, storage, and freezer tips
Storage - Leftovers can be stored in the refrigerator in an airtight covered container for up to 4 days.
Reheat in the microwave, following the manufacturer's instructions. The enchilada soup can also be reheated on the stovetop over medium heat.
Make Ahead - The soup can be made 2 days ahead and stored in an airtight covered container in the refrigerator.
Freezer Friendly - Store the soup in a freezer-safe container or storage bag in the freezer for up to 3 months. Defrost overnight in the refrigerator. Reheat in stockpot on the stove over medium heat until warmed through.
Frequently Asked Questions
Place all ingredients in a Dutch oven or Stockpot. Place the lid on the pot. Simmer for about 50 minutes over low heat.
Once the chicken is cooked through to 165°F, shred the chicken. Then add chicken back into the soup.
Taste soup, if needed adjust seasoning. Serve with favorite toppings.
This soup is a great make-ahead soup and freezes 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.
If you prefer a thicker soup, mix cornstarch and water together to make a slurry, about half an hour before the soup is finished cooking, add the slurry to the slow cooker.
The cornstarch slurry will thicken the soup.
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 crockpot chicken enchilada soup?
Similar recipes
Check out all our Mexican Recipes here.
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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.
📖 Recipe
Slow Cooker Chicken Enchilada Soup
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Equipment Needed:
Ingredients
- 1 ½ pounds boneless skinless chicken breast Note 1
- 32 ounces low-sodium chicken stock or homemade Note 2
- 14 ounces enchilada sauce homemade or store-bought Note 3
- 1 (15) ounce can, black beans drained and rinsed
- 1 (14) ounce can, fire-roasted diced tomatoes include the juices regular diced tomatoes can be used
- 1 ½ cups frozen corn or fresh Note 4
- 1 (4) ounce can, chopped green chiles
- 1 medium yellow onion peeled and diced
- 3 cloves garlic peeled and minced
- 1 teaspoon ground cumin
- ½ teaspoon Kosher salt iodized salt can also be used
- ½ teaspoon black pepper
Optional Toppings
- sour cream optional
- shredded Mexican cheese optional
- sliced jalapeno optional
- fresh cilantro optional
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Instructions
- Into the vessel of a large slow cooker, add 1½ boneless chicken breast, 32 ounces chicken stock, 14 ounces enchilada sauce, 1 (15-ounce) can black beans, 14-ounce can fire roasted diced tomatoes, 1½ cups corn, 4 ounce chopped green chiles, 1 medium diced onion, 3 cloves minced garlic, 1 teaspoon cumin, ½ teaspoon salt, and ½ teaspoon black pepper.
- Cover and cook on low for 6 hours or high for 3 hours. The chicken will be fork tender and should have an internal temperature of 165°F.
- Remove and shred the chicken.
- Return the 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, shredded cheddar or Mexican cheese, chopped cilantro.
NOTES
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