This chicken enchilada soup is creamy, warm, and absolutely delicious! One of my favorite ‘set it and forget it’ crockpot meals that are perfect for busy weeknights!
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Crock Pot Chicken Enchilada Soup
This chicken enchilada soup recipe is one of my favorites to make on a cold, winter day. It’s so easy and just simmers in the slow cooker all day long. A few of my other favorites are turkey chili, chicken tortilla soup, and chicken taco soup.
It’s no secret that my favorite Mexican dish is chicken enchiladas. So why not expand my love even more and make a crockpot chicken enchilada soup? Sounds like a dream to me!
Crockpot chicken enchilada soup is a dump-in-go slow cooker dinner perfect for busy weeknights! Just combine all pantry ingredients into the crockpot for a delicious meal your family will love!
Find the full printable recipe with specific measurements below.
- Chicken: Boneless skinless chicken breasts shred so easily and help make the chicken enchilada soup super hearty.
- Broth: Chicken broth just adds to the flavor and helps make this more of a soup than a stew.
- Enchilada sauce: You can use homemade or canned red enchilada sauce to give this soup its familiar flavor.
- Cream of chicken soup: I prefer to use this soup to add creaminess but you can also opt for cream cheese to amp up the creamy texture.
- Veggies: The soup is packed with black beans, tomatoes, corn, onion, and bell peppers.
- Rotel tomatoes with green onions: I love using Rotel to add extra flavor to the tomatoes. The cans already have diced tomatoes mixed together for the perfect flavor and texture.
- Seasoning: Cumin and garlic powder add smokiness and depth to this dish.
- Cheese: A little bit melted into the soup helps thicken and add to the creaminess.
This chicken enchilada soup is perfect for a cold winter day. Top it with fresh tortillas or tortilla strips, sour cream, and cheese. Mix it all together and enjoy!
- Tortilla strips or tortilla chips: These are the perfect addition to the enchilada soup! Let the strips soak a bit to have a slightly crunchy texture.
- Homemade flour tortillas: Make homemade or use store-bought flour tortillas to dip into your homemade slow cooker enchilada soup.
- Sour cream: Add a dollop of sour cream on top! It has a creamy texture that melts into the soup as it is stirred.
- Cheese: Try shredded cheese with cheddar, Monterey jack cheese, or cotija. All are great flavors and give you that cheesy pull you love!
- Cilantro: Fresh cilantro chopped up and sprinkled over the top of the warm soup adds color and flavor.
- Avocados: Make homemade guacamole or slice avocados to enjoy in the enchilada chicken soup.
- Jalapeno: If you love spicy flavors then add some jalapenos to spice up the enchilada chicken soup. This will give you the heat you are wanting when enjoying your soup.
- Onions: Chopped onions add a spicy crunch that tastes amazing in every bite!
- Lime juice: Slice lime wedges and squeeze fresh limes over top for a delicious zest.
How to Make Chicken Enchilada Soup
This enchilada soup is one of those easy recipes that the slow cooker does all the work!
- Add chicken to crockpot. Place chicken in the bottom of a 5-quart crockpot, then pour chicken broth and enchilada sauce on top.
- Combine. Stir in the remaining ingredients. Next add cream of chicken soup, black beans, tomatoes, corn, onion, and bell peppers to crockpot. Then add seasonings on top.
- Cook in the crockpot. Cover and cook on high for 3 to 4 hours, or on low for 5 to 7 hours.
- Shred chicken. Remove chicken and shred (or cut into bite-sized pieces). Then place the chicken back in the soup.
- Stir in cheese. Add shredded cheese to the soup and stir.
- Top and serve. Ladle into bowls and serve with tortilla strips or crushed tortilla chips, cheese, sour cream, and cilantro if desired.
To Make Soup Thicker
I personally think the consistency of this crockpot enchilada soup is perfect. It’s creamy and has just the right amount of thickness.
But if you prefer an even thicker soup, try using less broth and adding in some additional cream cheese about 30 minutes prior to serving. The melted cream cheese acts as a great thickening agent and gives it a super creamy and delicious texture.
What Readers are Saying About this Recipe
“Loved it. Easy to do and everyone agreed it was delicious. The addition of cream cheese was fantastic! Thanks!” – Sharon
“This recipe was so quick and easy to follow yet full of flavor, Thank you!” – Jade
“Easily my favorite enchilada soup recipe! So easy and sooooo delicious!!” – Steph
“Didn’t change a thing. This recipe is fantastic and awesome as is! Will be making it again!” – Chrissie
The base ingredients in this enchilada soup are chicken, broth, tomatoes, beans, corn, and seasonings. The cheese and cream cheese are added at the end to make it creamy.
Absolutely! To save time, I would swap the chicken breasts for shredded chicken. Heat all other ingredients in a large stockpot, except the chicken and the cheese. Simmer until onion and bell pepper are tender, and then add the chicken and cheese until melted and warmed through.
Of course. Omit the chicken, use vegetable broth in place of the chicken broth. You can also add more veggies like mushrooms and zucchini if you want it a bit heartier.
More Crockpot Soup Recipes
Chicken Enchilada Soup
- 1 5-quart crockpot
- 3-4 boneless, skinless chicken breasts
- 1 cup chicken broth , add an extra cup if you prefer a thinner soup
- 1 (10-ounce) can red enchilada sauce , or El Pato sauce
- 2 (15-ounce) cans black beans , rinsed and drained
- 1 (10-ounce) can Rotel tomatoes and green chiles
- 1 cup corn
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 teaspoon cumin , more to taste
- ½ teaspoon garlic powder , more to taste
- ½ teaspoon Kosher salt , more to taste
- Ground black pepper , to taste
- 4-8 ounces cream cheese , at room temp (or can of cream of chicken soup)
- ½ cup shredded cheddar cheese , plus more if desired
For serving: Tortilla strips, Tortilla chips, Shredded cheese, Sour cream, Cilantro
- In the bottom of a 5-quart crockpot, add chicken. Pour the broth and enchilada sauce over the top. Add the black beans, tomatoes, corn, onion, and bell peppers. Stir in the cumin, garlic powder, salt, and pepper. Cover and cook on high 3 to 4 hours or low 5 to 7 hours.
- Remove chicken and shred or cut into bite-sized pieces. Add in cream cheese or cream of chicken soup. Return the chicken to the crockpot. Add the shredded cheese. Cook on low 30 minutes.
- Ladle into bowls. Top with tortilla strips or crushed tortilla chips, extra cheese, sour cream, and cilantro, if desired. Serve while hot.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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