This slow cooker chicken enchilada soup is creamy, warm and absolutely delicious! One of my favorite ‘set it and forget it’ crockpot meals that’s perfect for busy weeknights!
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Crock Pot Chicken Enchilada Soup
This 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 chicken enchilada soup? Sounds like a dream to me!
The best part about this recipe is that it is super easy to make! Put all of the ingredients in the crock pot and let it simmer all day long. You may be tempted to sneak some bites, because your house will smell amazing! The UPS man stopped by when it was cooking and said “that smells SO good!” I told him it wasn’t quite done, or I’d send him with a bowl! ;)
Find the full printable recipe with specific measurements below.
- Chicken: Boneless, skinless chicken breasts shred so easily and help make the 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.
- 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
- Sour cream
- Shredded cheese (cheddar, Monterey jack cheese, or cotija)
- Guacamole or sliced avocado
- Chopped onions
- Lime juice
How to Make Chicken Enchilada Soup
This enchilada soup is one of those easy ‘set it and forget it’ recipes. Seriously so simple and absolutely delicious.
- Add chicken to crockpot. Place chicken in bottom of 5-quart crockpot, then pour chicken broth and enchilada sauce on top.
- Stir in 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 crockpot. Cover and cook on high for 3-4 hours, or on low for 5-7 hours.
- Shred chicken. Remove chicken and shred (or cut into bite-sized pieces). Then place chicken back in soup.
- Stir in cheese. Add shredded cheese to 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 enchilada soup is perfect. It’s creamy and has just the right amount of thickness.
But if you prefer an even thicker soup, try 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
Absolutely! To save time, I would swap the chicken breasts for shredded, rotisserie 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, and go with the cream cheese over the cream of chicken soup. You can also add more veggies if you want it a bit heartier.
More Crockpot Soups
Chicken Enchilada Soup
- 4 large boneless, skinless chicken breasts
- 1 (15-ounce) can chicken broth
- 1 (10-ounce) can red enchilada sauce , or el pato sauce
- 1 (8-ounce) can condensed cream of chicken soup , or 1 (8-ounce) package cream cheese
- 2 (15-ounce) cans black beans , rinsed and drained
- 1 (10-ounce) can Rotel tomatoes and green chiles
- 1 (15-ounce) can corn , drained
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Kosher salt , to taste
- Ground black pepper , to taste
- ½ cup shredded cheddar cheese , more if desired
For serving: Tortilla strips, tortilla chips, shredded cheese, sour cream, cilantro
- In a 5-quart crockpot, place chicken. Pour the broth and enchilada sauce over the top. Add the cream of chicken soup (if using cream cheese, wait to add until step 2), 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. Return the chicken to the crockpot. Add the shredded cheese. If using cream cheese, add now and cook on low 30 minutes.
- Ladle soup into bowls. Top with tortilla strips or crushed tortilla chips, extra cheese, sour cream, and cilantro, if desired. Serve while warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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