CrockPot Chicken Enchilada Soup

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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.

Chicken Enchilada Soup Bowl

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! 

Chicken Enchilada Soup in Slow Cooker

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.

Chicken Enchilada Soup in Slow Cooker

  • 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. 

Chicken Enchilada Soup

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.

Crock Pot Chicken Enchilada Soup

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. 

Chicken Enchilada Soup

MORE SOUP RECIPES

ENJOY!

5 from 6 votes
Chicken Enchilada Soup Bowl
Crock Pot Chicken Enchilada Soup
Prep Time
10 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 30 mins
 

Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal. 

Course: Dinner, Soup
Cuisine: American, Mexican/Southwest
Servings: 8 serves
Calories: 267 kcal
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
  1. Heat olive oil in a skillet; add onions and cook for 3 minutes.
  2. Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.

  3. 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.

  4. Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.

  5. Arrange the chicken breasts on top.
  6. 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.

  7. Remove chicken from the crock pot and shred it.
  8. Stir it back into the slow cooker.
  9. Stir in cheese and heavy cream.
  10. Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.
  11. Serve.
Recipe Notes

WW FREESTYLE POINTS: 3 (Extra soup toppings not included)

 

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. 
Nutrition Facts
Crock Pot Chicken Enchilada Soup
Amount Per Serving
Calories 267 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 47mg16%
Sodium 1154mg48%
Potassium 768mg22%
Carbohydrates 29g10%
Fiber 6g24%
Sugar 7g8%
Protein 22g44%
Vitamin A 775IU16%
Vitamin C 15.1mg18%
Calcium 90mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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10 Responses
  1. Jill

    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!

    1. 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. 😀

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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