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. Great for meal prepping and freezer-friendly meals.
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Why you'll love this recipe
- Chicken enchilada soup made in the slow cooker is a super easy soup with everything going right into the crockpot.
- Crockpot Chicken Enchilada soup is 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
- 8 quart Crock Pot
- Instant Read Thermometer
- Soup Ladle
- can opener
- Measuring Spoons and Cups
- meat claw
- Instant Read Thermometer
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 it 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 the soup, if needed adjust the 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
- guacamole optional
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Instructions
- Into the vessel of a large slow cooker, add 1 ½ pounds boneless skinless chicken breast, 32 ounces low-sodium chicken stock , 14 ounces enchilada sauce, 1 (15) ounce can, black beans (drained and rinsed), 1 (14) ounce can, fire-roasted diced tomatoes include the juices, 1 ½ cups frozen corn , 1 (4) ounce can, chopped green chiles, 1 medium yellow onion,3 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon Kosher 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 Mexican cheese , sliced jalapeno, fresh cilantro
NOTES
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Chyvonda
I was looking for a link for your homemade enchilada sauce but i can not find it. Can you tell me how you make it?
Eileen Murphy Kelly
The link to the enchilada sauce is hyperlinked in the ingredients. Here it is for you https://www.everydayeileen.com/homemade-easy-enchilada-sauce/
Sarah
This soup is almost done in my instant pot (using the slow cooker function). I just tasted it and it reminds me of the Mexican chipotle soup from Tom Hortons like 8 years ago. So so yummy
I made the enchilada sauce that you had linked. Used store bought taco seasoning (couldn’t find my chilli powder and didn’t have the patience at the time to look for it), used sourdough starter instead of the flour and butter instead of the oil and added in some tomato paste. Omg, so so good!
Added in a block of cream cheese to the soup and I also added in some zucchini and bell peppers I had to the soup. Really good soup. Will be making it again. I’ll be serving it with sourdough discard focaccia 🤤
Eileen Murphy Kelly
Love your variations and thank you for such a nice review of this soup. It is one of our favorite recipes too.
Tim Sheppard
Loved your enchilada soup. Made it for Sunday football. It was a hit. Even better the next day for lunch. I’m not great in the kitchen but your step by step helps me a lot. I’ve made you Mexican beef too. Really good
Eileen xo
Aw, Tim, you must be awesome in the kitchen. You followed my recipe and had a great soup. I hope you keep cooking. ny questions, send to me, I'm happy to help you continue to cook!
Angie
I have a can of enchilada sauce in the pantry! I might just have to make this over the weekend!
Eileen xo
Excellent Angie,enjoy!
Erin Vasicek
I love enchilada soup! The temperatures are starting to cool down which means I will be taking my slow cooker out to make this soon.
Eileen xo
Enjoy Erin! We love this soup!
Liz @ Books n' Cooks
Slow Cooker Enchilada Soup is one of our favorite fall/winter dinners - and our recipe is very similar to yours. So flavorful and yet, still both EASY and HEALTHY.
Eileen xo
Enchilada Soup is awesome!
Karen
This soup sounds sooooo tasty! Perfect for fall weather that is (maybe) coming!
Eileen xo
I hope you enjoy! We eat this soup year round!
Sue Lau
I can't wait for the first cool days of autumn to make this!
Eileen xo
I hope you enjoy the soup!
Wendy Klik
My teen loves anything enchilada. Perfect weeknight meal.
Eileen xo
I hope they enjoy the soup!
Cori
Hi, can you tell me when the corn goes in?
Eileen xo
Whoops, sorry about that Cori. I have corrected the recipe instructions. The corn goes in with all the other ingredients at the beginning. In essence, this is a 'dump" everything into the slow cooker and let it do its thing! 🙂 Enjoy the recipe.
Gina
This looks super comforting! Ain't nothing like coming home after a long day and having a healthy dinner already waiting for you! I must give this a try! Oh and yes I too am already making pumpkin recipes lol
Eileen xo
Thank you so much Gina! So glad you enjoy the soup recipe! I confess, today i am testing out some pumpkin recipes! Come back to enjoy them too 🙂
Jocelyn (Grandbaby Cakes)
This is absolutely pure comfort food!!
Eileen xo
Thank you Jocelyn! This is my comfort food too!
Eileen xo
Thank you Jocelyn. I hope you enjoy the soup!
Kimberly
We made your soup yesterday. Wow was it good. I made your enchilada sauce too. It was also great. I made extra and I’m freezing some. The kids went back to school so we already have a few freezer meals ready. Thanks for the recipe Eileen. It’s a good one. Perfect amount of spice
Eileen xo
You made my weekend even better Kimberly. So glad you enjoyed the soup.