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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:
linda Mcneely says
what kind of corn are you using cream or regular could you use frozen corn?
Aimee says
I use regular canned corn, cause it seems to hold it’s shape a little better. Frozen corn should work great too. I’d use about 2 cups.
Laura says
How do I adjust this for the instant pot?
Aimee says
I haven’t tried it in the instant pot yet, but you should set it to cook for 20 minutes on high then do quick or natural release. Shred the chicken and enjoy as usual.
Patience says
How many people does this serve??
Aimee says
It should serve 6 to 8 people!
Lindsey says
Love this soup! Every time I make it, we eat the leftovers right away but I’m realizing I want to freeze some for another time- can I freeze this after already making it? Thanks so much 🙂
Aimee says
It should freeze just fine! I’d let it thaw in the fridge then throw it in a pot on the stove to heat it up when you want to serve it!
Shelby says
This was delicious! I served it with a spoonful of sour cream and some shredded cheese. The sour cream made it the perfect creamyness. I’m just starting to get into the wonderful world of slow cooker soups. I know I’ll make this again over the course of these long Buffalo winters. Thank you for such an easy, delicious recipe to follow!
TAmi says
Can you use hamburger instead of chicken?
Aimee says
I would brown the ground beef before adding it to the slow cooker, but it should work!
Lori Green says
I made this today and it is probably the best thing I’ve ever made in my 35 years of life. Such wonderful flavor and so simple!! Will be making this often. Thank you for this recipe!!
Jean says
Loved it! Why do you not put taco seasoning in ten slow cooker version?
Aimee says
I don’t have a regular version that does use taco seasoning?? You’re welcome to add some if you want though! It gets a lot of flavor from other ingredients already 🙂
Lisa Gierke says
Loved it!
Casey says
Had this for a family party, doubled all ingredients and added a can of enchilada sauce, served with chips and cheese. By far the best of the food. Had nothing left to take home and 26 people were happy I made it. Thank you to whomever
Aimee says
So glad it was loved by all!
Wanda says
This is my second time to make this soup and I love it! I did add a block of cream cheese to it and it was wonderful.
Colleen says
Tossed everything in crockpot this morning before leaving for work. No black beans, so used pintos, then added cream cheese cubes during the last hour to make a creamy chicken enchilada soup (stole idea from your other recipe!). Love, love, love. Hubby loved it, too. Thank you!!
Aimee says
Yay! Great idea to combine the two, the creamy cheese just adds a perfect creaminess huh ? Glad you liked it!
Colleen Meyerkorth says
Made this for the second time yesterday, DELICIOUS! Just had leftovers for lunch and have to say a 2nd time how much I LOVE this recipe!
katie says
Hi, we are so excited to try the Chicken Enchilada soup! I am curious about how many people it feeds?!
Aimee says
I think anywhere from 6-8 people. It depends how big the chicken breasts are, and how many toppings you put as that will change how filling it is. Hope you like it!
Gina Kleinworth says
One of our favorite meals! YUM!
Mrs Major Hoff says
Oh, so good! Nothing beats a bowl of this on a chilly night. I love that added flavor that the enchilada sauce brings!
Nicole says
The soup smells amazing. I can’t wait to try it! I want to add rice to it though to make it more filling. Would you recommend cooking the rice first then adding it in or adding the rice at some point during the cooking process?
Aimee Berrett says
I would add it with about 2 hrs left if you’re cooking on high and about 3 on low! You may need a little extra liquid since it may soak it up!
Karen Phillips says
I put this on about an hour ago for a work luncheon. I used chicken tender strips and hoping that will help the chicken cook quicker. Fingers crossed it will be ready in 3 hrs!
Aimee Berrett says
Youll definitely be good to go in 3 hours. Hope you all love it!
Katie Martinez says
I just bought a pack of chicken breasts and it has about 5 breasts in it. Could I make all of this at one time? I have a large family so it would be great if I could but I’m not sure how I would change the other ingredients measurements? Thanks!
Aimee Berrett says
A few people have said they liked adding extra chicken breasts anyways to bulk it up. You’ll have to decide how much extra you want of everything else too. I use really large costco chicken breasts, so I’d probably just 1.5 everything else to get the right amounts, you can’t really go wrong with any amounts of these ingredients though
myblissfulmess says
I just made this soup the other day. Being mom, I can’t exactly take the day off when I’m sick, so this was the perfect recipe. Just dump in the crock pot and let it do the work so I can rest. Then when it was time to eat, it was so comforting, and so delicious. I absolutely love this soup!
Aimee Berrett says
It is so hard being sick as a mom! I hope you are feeling better now!
lafbaker says
This is such a great weeknight dinner!
Emmanuel M. Mallam says
Made the soup on Saturday for my wife and I. She liked it. Flavor was good and I a
dded an extra chicken breast myself.
Aimee Berrett says
So glad you liked it 🙂
Shannon says
I have had the ingredients for this soup for a while. I bought pre-cooked shredded chicken and made this quickly tonight on the stove top. I put everything (minus the beans…not a bean person ;)) in the pot on the stove and brought it to a boil for a few minutes. I covered it and let it simmer for about 20 minutes. Holy cow! I wish I had tried this soup long ago! It was so easy and so good! Thanks for the great recipe!
Aimee Berrett says
Thanks so much Shannon!! So glad you liked it as much as we do! Great idea to use pre shredded chicken to make it quicker!
Heather @ MySweetMission.net says
Hi ladies. Your slow cooker chicken enchilada soup looks super tasty, so I pinned it to one of my favorite boards! Thanks for sharing and hope you have a sweet day! ~Heather
Aimee Berrett says
Thank you so much Heather!
Carole says
Hi, I definitely will try this, but I just wish we could find out the calorie and fat intake would be. I have a cholesterol problem, but I do not think there could be too much fat in this? Thanks this looks good.
Aimee Berrett says
Hi Carole, since Im not a nutritionist I’m hesitant to give out any calorie or other health related information about most of my recipes. I’d recommend inputting the ingredients into a calorie counter like my fitness pal. Hope you’ll try it, its really delicious!
Kelly says
The only cholesterol would come from the chicken (and possibly the broth – but you can substitute vegetarian broth to avoid that). So just figure the amount of cholesterol in 2 chicken breasts, then divide it by the 6 servings to know the amount of cholesterol per serving. It was pretty low fat, and under 250 calories per serving.
Aimee Berrett says
Thanks for figuring that out Kelly!! 🙂
Amber says
Do you think salsa is an ok substitute for the tomatoes? Somehow left those off my list!
Aimee Berrett says
Yeah, salsa should totally work too!
Mary says
Has anybody tried freezing this? Seems to me like it might freeze well.
Aimee Berrett says
I haven’t tried freezing it, but I think it should work great!