Absolutely delicious and super simple to make Crockpot Chicken Enchilada Soup! This easy to put together slow cooker soup is loaded with bold, hearty flavors, and lots of comfort. Throw it together in the morning, and come home to a bowl of warm and flavorful soup.
EASY CROCKPOT SOUP WITH ALL THE FLAVOR OF CHICKEN ENCHILADAS
Crock Pot Chicken Enchilada Soup is everything that you love about chicken enchiladas, but in the form of soup! Packed with chunks of chicken, tomatoes, beans, and corn, this is a perfect, easy and filling weeknight meal.
What I love most is that you can throw everything in your slow cooker earlier in the day, and in the evening you have a delicious soup ready to just eat! It’s slightly creamy, a bit of spicy, and a whole lot of delish!
Topped with cheese, cilantro, and a dollop of sour cream, this is a very tasty and filling soup with the right amount of chunky and creamy.
P.S. Avocado on top would be an awesome addition!
HOW TO MAKE CHICKEN ENCHILADA SOUP IN THE CROCK POT
This soup requires very little prep work! I like to sauté the onions with the garlic in a skillet, first, and then add them to the crock pot. However, you don’t have to do that. You can add the onions in there without cooking them.
- Toss the enchilada sauce into your crock pot (slow cooker) together with the onions, tomatoes, corn, beans, and chicken breasts.
- Season and stir it all together to combine.
- Cover and set it on LOW for 6 hours, or until chicken is cooked through.
- You can also set it on HIGH for 3 hours, or until chicken is done.
- Once the chicken is cooked, take it from the slow cooker, shred it, and add it back to the soup.
- The last ingredients added are some cheese and a little bit of heavy cream to add thickness and creaminess. You can definitely leave those out, but I wouldn’t. 🙂 Sometimes, I even blend the soup just a little bit with a hand blender to make it even thicker.
By dinner time, you will have this luscious soup to share with everyone. I suggest to taste for seasonings and adjust accordingly. Most of the time, I can’t get the salt/pepper thing right when this much soup is in question. Am I alone in that?!
Nonetheless, this soup delivers a big bowl of fresh comfort and happy tummies each and every time.
HOW TO STORE CHICKEN ENCHILADA SOUP
- Store in airtight containers and keep in the fridge for up to 4 days.
HOW TO FREEZE CHICKEN ENCHILADA SOUP
- Transfer the COMPLETELY cooled soup to freezer bags, and keep in the freezer for 2 to 3 months.
- To thaw, take out from the freezer the night before and set it in the refrigerator overnight.
- Reheat in a soup pot over medium heat.
MORE SOUP RECIPES
- Crock Pot Lemon Rice Soup
- Slow Cooker French Onion Soup
- Instant Pot Chicken Zoodle Soup
- Ham and Sweet Potato Soup
ENJOY!
Crock Pot Chicken Enchilada Soup
Ingredients
- 1/2 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon chili powder
- 1 teaspoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 can (19 ounces) red enchilada sauce
- 1 can (15 ounces) corn, rinsed and drained
- 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
- 2 cans (14 ounces each) diced tomatoes
- 4 cups low sodium chicken broth
- 4 boneless, skinless chicken breasts
- 1 bay leaf
- 1/3 cup low fat white or yellow shredded cheddar cheese, plus more for serving
- 1/4 cup heavy cream
- sour cream, for serving
- fresh chopped cilantro or parsley, for serving
- sliced lime, for serving
- Other toppings may include sliced avocados and crushed tortilla chips
Instructions
- Heat olive oil in a skillet; add onions and cook for 3 minutes.
- Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
- Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
- Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
- Arrange the chicken breasts on top.
- Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.
- Remove chicken from the crock pot and shred it.
- Stir it back into the slow cooker.
- Stir in cheese and heavy cream.
- Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.
- Serve.
Notes
- Store in airtight containers and keep in the fridge for up to 4 days.
- Transfer the COMPLETELY cooled soup to freezer bags, and keep in the freezer for 2 to 3 months.
- To thaw, take out from the freezer the night before and set it in the refrigerator overnight.
- Reheat in a soup pot over medium heat.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was amazing. My whole family loved it. It’s been added to my cook book to make in the future. (Also, you can easily omit the cream if your looking for a gluten free, dairy free meal)
That’s great to hear! I’m very happy you and your family loved it! Thank you so much! 🙂
Making this tomorrow during Richmond vas ice storm. Got regular chicken broth not low sodium. Hope that works out ok!
Yes, that will work just fine! I just use low sodium chicken broth because I like to have more control over the amount of sodium I use in my food. 😊
Hope you’ll enjoy the soup!
I hope you enjoy it! Thank YOU! 🙂
Can you use frozen chicken breasts?
Yes, that will work.
Fabulous and easy! My family put it on the Top 5 Best ever meals. I did cook chicken breast in Air Fryer for 10 minutes while mixing other ingredients and cooked for 3 hours.
That’s great to hear! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Well… this was annoyingly delicious. ;’D Every week when it’s my turn to cook, I do meticulous research, spend hours going through recipes and videos, put together a list, spend hours in the kitchen, and without fail half the family complains. It’s a sore subject.
THIS week the person who shopped said they couldn’t find my ingredients. And it was the day-of. So I searched for ingredients I knew we had on-hand, and this is the first recipe that popped up. I made it in one hour, with little-to-no thought.
And my family all said, “This is the best thing you’ve EVER made!!!” And I was like, “No, but, I didn’t research or read all the comments or make things from scratch!” and they all said over and over it was the best thing I’d ever made.
Which… is great. And annoying. ;’D And thank you. And… GAAA!!!#$#@&
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
I wish more than anything, that when a soup is posted or any meal, that the AMOUNT of the serving was listed. It sure would help, dieting, or not. This is the first time making this soup. I hope mine turns out to be as delicious as everyone states it is. Very simple to make, in the crock pot know. Will update my comment when it’s finished. Thanks.
What size crock pot should you use?
HI!
6-quart or larger.
Thank you!! Do you think it can stay in 9 or 10 hours if it automatically switches to warm? I am out of the house all day for work but I really want to try this!
Hi!
Yep, that will definitely be OK. Keep it at warm and it will be perfect.
This recipe is amazing! So good! It makes 8 servings, but can you please tell me what the serving size is.
Tried this tonight in the instant pot (thanks for the tips on that, btw). Soup came out great! All four family members, including the two picky kiddos, loved it. Going on the “will definitely make again” list.
Just stumbled on this blog last week. This is my first recipe. Have honey garlic steak bites and balsamic pork roast on the marquee for this week. Thank you!
This was the perfect dinner this week while it’s been sooo cold. It was so easy and the taste was perfection!
Oh this looks incredible! I know what I am making for dinner!
The soup was a little bit too spicy for my kids. Could you substitute green enchilada sauce instead? What else can you do to tone down the spiciness?
This is one of our favorite all time soups. Going to whip it up this weekend!
LOVE this super easy recipe!
This is such a flavorful soup and I love that this can be made in the IP too!!!
Can you do this in the instant pot
Hi! Yes, you can, but you have to reduce that liquid down to 2 cups. It’s very important that you do not overfill your Instant Pot.
So, once all your ingredients are in the Instant Pot, secure the IP lid and press the manual or pressure cook button and set the timer to 10 minutes. Set valve to “sealing.” Cook for 10 minutes, and then let pressure release naturally for 10 minutes. Move the valve to “venting.” Remove the lid; shred chicken and stir it back into the pot. Put the IP on sauté and stir in the cheese and heavy cream; cook for a minute to melt the cheese, and that should be it. 😀
I have got to get an Instant Pot if that’s as long as it takes to make this recipe. Cuts the time in more than half.
Just made in crock. The 4 cups stock has made this very soupy. Think I’ll need to thicken it up. Didn’t have enchilada sauce so I made one from scratch which came out super yummy!!! Was hoping that would aid in thickening since I had to make a rather large roux.
Regardless, a yummy meal with plenty of leftovers to freeze for a later date
Delicious looking soup.
I rarely leave a review, but this soup deserves one! So delicious! Perfect Fall meal. Thank you!
I’m very happy you enjoyed it! Thank you so much for chiming in! 🙂