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With over 600,000 page views and counting, since 2016, this chicken enchilada soup is packed full of flavor with hardly any work! It’s only 10 ingredients, and all made in the slow cooker!
Reader Kelly commented: “Three words…..make this soup!! It is easy and so very delicious. Made it last night and it is better than most restaurant soups!” ★★★★★
If the weather is cooling down where you are, you’re ready to bundle up with a sweater and a big bowl of soup! This slow cooker chicken enchilada soup is the perfect bowl of soup for a cool day!
Why You’ll Love this Crockpot Chicken Enchilada Soup!
- Pantry Ingredients: This soup is made with ingredients you most likely have in your pantry or fridge/freezer at all times!
- Dump and Go Recipe: Dump everything in the pot and cook until your chicken reaches 165 F.
- Cook in the Slow Cooker or Stove Top: This is a flexible recipe and can be made in 30 minutes, or several hours depending what you need.
Crock Pot Chicken Enchilada Soup Ingredients
This is a quick overview of the ingredients you’ll need for this Chicken Enchilada Soup Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- raw chicken breasts – boneless, skinless chicken breasts will cook up and shred easily in this soup
- enchilada sauce – I like to use red enchilada sauce, but use your favorite, green enchilada sauce works great too, or make your favorite homemade recipe.
- black beans – rinsed and drained
- sweet corn – rinsed and drained
- diced green chiles – these add a nice flavor to the soup, leave them out if you’re worried about the spice level.
- diced tomatoes – I like to use fire roasted diced tomatoes, or a can of Rotel with Green Chiles for extra flavor
- chicken stock – this thins out the soup, and gives it nice flavor
- minced garlic – adds a nice flavor
- salt – adds flavor to the soup, add more to taste at the end of cooking
- cumin and chili powder – these add a nice smoky flavor to the soup
How to make Chicken Enchilada Soup (Crock Pot)
- Add all the ingredients to your crock pot and stir them together to combine. Let the mixture cook until the chicken reaches an internal temperature of 165F for about 3 to 4 hours on high, or 5 to 6 hours on low.
- Shred the chicken with two forks straight in the slow cooker, or remove the chicken to a plate or cutting board and shred it, then return it to the soup. Stir it all together again.
- Top individual bowls of the soup with your favorite toppings.
Crockpot Enchilada Soup Tips & Tricks
- Add an 8 oz block of cream cheese, cut into small blocks, to the soup for the last 30 minutes or so of cooking, and stir it into the soup to make the soup creamy. Similar to our creamy chicken enchilada soup recipe.
- Use rotisserie chicken instead of raw chicken breast to speed up the cooking time for this soup, and use up some leftover chicken. The soup will only need about 1 hour in the slow cooker with already cooked shredded chicken, but can be stored in the crock pot to keep it warm.
- You can also use boneless chicken thighs instead of chicken breasts. The thighs will need to cook for about 3 hours on high, or 5 to 6 on low, or until they reach an internal temperature of 165 F.
- Use your favorite red enchilada sauce from the store, or try a green enchilada sauce instead. You can also use a homemade enchilada sauce.
- Skip the diced green chilies if you can’t handle any spice, or make sure to get mild diced green chiles.
- Add a couple Tablespoons of chili powder or Taco Seasoning to add a little more flavor to the soup if desired.
- Add a dash of hot sauce to the soup, or individual servings for a nice kick.
Toppings for Enchilada Soup (Crock Pot)
This soup is delicious, but it is taken to the next level with a few simple ingredients added on top. Here you’ll find some of my favorites:
- tortilla strips or tortilla chips
- shredded cheese
- sliced avocado or guacamole
- fresh cilantro
- diced green onions
- sour cream
- squeeze of lime
How to Store Crockpot Chicken Enchilada Soup
Store any leftover soup in an airtight container in the fridge for up to 5 days. You can reheat the leftovers in a pot on the stove top, or in a bowl in the microwave until hot and steaming.
Chicken Enchilada Soup Crockpot Recipe FAQs
This crockpot chicken enchilada soup is the best kind of recipe, because it’s so flexible and customizable. This soup can be made in the slow cooker or on the stove top.
To make the soup on the stove pot, add all the ingredients to a large soup pot and heat it over medium high heat. Bring the soup to a gentle boil, then lower the temperature to medium low. Let it keep simmering and let it cook for 15 to 20 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks. Return the chicken to the soup and stir it all together. Taste the soup and add any additional seasonings as needed, then serve with your favorite toppings!
These two soups are fairly similar, with a few subtle differences. Chicken tortilla soup usually has a thinner base that is more brothy, and often has hominy mixed in to the soup to give it a slight tortilla flavor in the soup. Where chicken enchilada soup has a thicker base with enchilada sauce in it.
This crockpot chicken enchilada soup recipe is the perfect easy weeknight meal! You can throw everything into your crockpot in the morning, and in the evening you have a delicious and hearty soup for your family to enjoy!
More like this crock pot Chicken Enchilada Soup:
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Chicken Enchilada Soup
Ingredients
- 2 large chicken breasts raw and thawed
- 1 10 oz can red enchilada sauce
- 1 14 oz can black beans rinsed and drained
- 1 14 oz can corn drained
- 1 4-7 oz can diced green chiles
- 1 14 oz can diced tomatoes with juice*
- 1 14 oz can chicken broth
- 1 TBS minced garlic
- 1 tsp salt
Optional Toppings:
- chopped cilantro
- tortilla strips
- sour cream
- shredded cheese
- avocado
Instructions
- Add all the ingredients to the slow cooker and stir to combine.
- Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
- Use two forks to shred chicken.
- Serve hot with toppings, if desired.
Video
Notes
Nutrition
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- minced garlic
- salt
- canned black beans
- corn
- diced tomatoes
- diced green chiles
- chicken broth
- enchilada sauce
- pot
- slow cooker
- shredded cheese
- guacamole
- squeeze of lime
I have this programmable slow cooker that I love because I can have it turn to warm when the desired cook time or temperature is reached. Its the best!
I think you’ll also like these other slow cooker soup recipes!
You might also like these soup recipes:
Kelly says
This is so easy and delicious! My eleven year old requested to have it again so I have a double batch in the slow cooker right now. Thanks so much!
Aimee Berrett says
So so glad you guys liked it 🙂
Jaime Walker says
The recipe calls for chicken stock but the photo shows chicken broth. Does one work better than the other?
Aimee Berrett says
Sorry, I usually use them interchangeably, whichever I have access to easier. I updated the recipe to say chicken broth though, to match the photo.
Kim says
This was so easy and with the toppings it was so good!!! Thanks for posting this one, I will definitely make it again!!
Aimee Berrett says
So glad you liked it Kim!! Its the best with all the toppings on top, huh? 🙂
Courtney says
Have you ever made this with green enchilada sauce?
Aimee Berrett says
I haven’t, but I bet it’ll be delicious still!
Dez says
This sounds really good and I’ll be making it tonight. I have one question, do you season the chicken breast?
Aimee Berrett says
I don’t, because it cooks in all the sauces and juices and gets lots of flavor from that.
Diane says
The soup was delicious. Chicken just fell apart. I didn’t even put the tortillas on top and no cheese because of the cholesterol and it was delicious without.
Aimee Berrett says
So glad you liked it so much Diane! I think its delicious with and without the toppings 🙂
Laura says
I did! Was amazing!
Cheryl spencer says
Thank you for sharing this wonderful recipe for chicken enchilada soup! I made it today and will make it again and again. I’m so glad I ran across it on Pinterest!
Aimee Berrett says
So glad you liked it Cheryl!! 🙂
Jackie says
Hi there! Would it be alright to add cheese? If so what kind, cream cheese or shredded cheese? Any recommendations??
Aimee Berrett says
Hi Jackie, I haven’t ever tried adding those to the soup itself. I always top my own bowl of soup with shredded cheese and just mix it in a little. That being said I’ve added cheese to other recipes, and I’ve seen cream cheese added, I’d add it in little cubes when the soup is almost done, cook on high until they melt and then stir it all together. Let me know which you try!
Jackie says
I added 8oz. of cream cheese at the end of cooking and it was AWESOME!! I also added a half jar of salsa and a couple dashes of chulula. All this together was an amazing balance of creamy and a little heat 😉 GREAT recipe, it will be used in our household from here on out 🙂
Aimee Berrett says
Ooh I’m definitely going to have to try it with cream cheese next time! So glad you all liked it! 🙂
Michelle says
Could you use shredded rotisserie chicken?
Aimee Berrett says
Yes! It won’t need to cook as long if you want to go that route since the chicken is already cooked. It can be added at the end of beginning.
jodi trayler says
Freakin’ yum. My family loves it! We use many Kroger brands, including many of the same ones on your picture, because we have had great results. In fact, we shop at Kroger (King Soopers) regardless of the other several stores in our area because their products have been consistently great for us! Not only did we make terrific soup, but we saved a lot of money compared to the national brands. Just sayin’, Nan Lynn. Yes, recipes are only as good as the ingredients- so, Ms. Aimee Berrett, well done and thank you for such a super-delicious and crazy-easy way to get my whole family to sit down around the dinner table! Absolutely a new favorite of mine- I will be on your site often! I love the whole idea behind this awesome site, and now I can share it with my little daughters to help me teach them how to cook! As a matter of fact, we start today with this recipe! (Round #3 for me!)
Aimee Berrett says
Oh my goodness Jodi, you just made my day!! I’m so glad you loved the recipe and that you could make it with your daughters!
Monica says
Not really low carb/dukan though is it?! Beans and sweetcorn are both high in carbs
Aimee Berrett says
Sorry no, its not really a low carb recipe, and I never claimed it to be. If that is your diet than maybe this isn’t the best recipe for you. But you might be able to find others on our site that fit your lifestyle better.
Brenda says
Made this for dinner tonight and it was delicious!! So easy…threw everything in the crockpot around noon and it was ready at dinner time! Thanks for the great recipe!
Aimee Berrett says
So glad you loved it Brenda! Isn’t that the best type of recipe?
Nancy says
Mine is cooking now! Thanks!
Aimee Berrett says
Hope you love it as much as we did!
April says
Super excited to try this! WHAT are your thoughts on adding a cup of rice to it as it finishes cooking? If so, when and how much.. I’m sorry I’m a total klutz at cooking!
Aimee Berrett says
Hi April, I haven’t tried it but as far as I’ve seen rice takes about 2 hours to cook in the slow cooker, in like a soup – so I’d add it with about 2 hours left in your cook time. Also, remember it will soak up some of your liquid, so maybe you’ll want to add a cup or so extra of chicken broth! Let me know if you try it! (Alternatively you could add precooked rice the last 5 minutes or so just to stir it in and warm it up!)
Cookie says
This may be a silly question, but where do you find the tortilla strips? I looked and couldn’t find them, so I made my own. I just put a pot on this morning for a camping trip this weekend. I can’t wait to taste it!
Aimee Berrett says
If you can’t find them I’d just use your favorite tortilla chips. But I’ve found them near the salad croutons!
Kt says
I make my own – they’re less salty than bagged tortilla chips. Cut 3-4 corn tortillas (usually enough for me & my husband) into strips, toss with olive oil, evenly spread on a sheet pan & sprinkle with a little salt & pepper. Bake at 425 until crispy, usually about 8 minutes. Hope this helps! 🙂
Terri says
I don’t have black beans . will pinto beans work? Have you tried that?
Aimee Berrett says
I haven’t tried it with pinto beans, but they should work fine!
Nan Lynn says
You are a loyal Kroger brand customer. In comparing Kroger brand (especially canned foods) to competitive national brands, I constantly find Kroger to have a definite less quality product! Check it out!! Recipes are only as good as the ingredients!
Aimee Berrett says
Interesting information Nan. I actually bought Kroger brand specifically for this post since the post was sponsored by “Cans get you cooking” I didnt want to advertise for other specific brands, so I thought a store brand would be the best option. I typically buy from a mix of brands.
Chelsea Mitchell says
Can the chicken be frozen when going in?
Aimee Berrett says
Okay, so technically you can cook frozen chicken in a slow cooker and it should cook fine- however because the meat will stay at a low temperature for so long (since its cooking so slow in the crock pot) it will be in the dangerous range for meat for a long time which can make it easier for bacteria. That being said, I have cooked frozen meat in the crock pot before and been fine in the past, but I usually choose not to do so anymore now that I know better… Just soak your chicken in some water in the sink, or microwave it on defrost for a bit. OR you could put it in the fridge the night before you are making the recipe and it should be thawed by the morning.
Kendra says
Throwing a double batch of this in the crock pot right now! Didn’t have enough chicken on hand so I’m subbing with ground beef! So excited to devour this later 😃
Aimee Berrett says
Hope you love it!! Just fyi with ground beef I’d prefer cook the meat. Let me know how it turns out!
Brittani says
I added chili powder, paprika, and pepper. This soup is delicious! Thanks for sharing.
Aimee Berrett says
Sounds like the perfect additions! So glad you liked it!
Anne Callahan says
This looks delicious! To make this on the stovetop, do I follow the same directions, but just on a low flame for 3 to 4 hours?
Aimee Berrett says
Yeah, you can totally cook it on the stove top. You can do it on lower heat for probably 2-3 hours, or you could do a higher heat for maybe an hour or so, you’ll just want to make sure the chicken is cooked through! Everything else can be eaten as is, so the chicken itself shouldn’t take longer than that! Let me know if you try it!
Brandy says
Do you know the calorie count for this? This looks amazing!
Aimee Berrett says
I’m sorry, I don’t have the calorie count on this. You can try adding the ingredients to an online calorie calculator to get a rough estimate.
Kelly says
Have you tried adding zuchini or potatoes in it?
Aimee Berrett says
I haven’t! I’m not sure exactly how you’d cook them before or how long before to add them in, at least the zucchini I’d add close to the end since it cooks so quickly.
Susan says
How many servings does it make? How big of a crock pot did you use?
Jana Church says
I am curious as to how many servings will this make? I’d like to make it for our small group this week
Aimee Berrett says
I think it’ll make 4-6 servings.
Johnna says
Cannot wait to make this! I make enchiladas at least once a week but will mix it up this week with your soup. Yum!
Aimee Berrett says
Hope you like it!
megunprocessed says
This looks great!
persnicketyplates says
This looks delicious & I love your video!
Sarah @Whole and Heavenly Oven says
What a gorgeous soup, Aimee! I’m seriously SO excited for soup season and something tells me I’ve just got to add this winner to the dinner menu ASAP!