This 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 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 chicken enchilada soup? Sounds like a dream to me!
This chicken enchilada soup has become one of my new favorite soup recipes! Yes, it even contends with my famous taco soup recipe. Seriously, it is that good! It’s creamy like my buffalo chicken soup recipe, comforting and full of delicious flavor.
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!
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
- Homemade flour tortillas
- 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 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 is added at the end to make it creamy.
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. You can also add more veggies like mushroom and zucchini if you want it a bit heartier.
Love easy crockpot recipes? Try this crockpot crack chicken next!
More Crockpot Soups
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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.
Did you make this recipe? Don’t forget to give it a star rating below!
Love this recipe. I used Philly Light and skipped the shredded cheese for a slightly healthier take and it’s still totally delicious. I love how meaty this is but if you wanted something soupier, just use 2x breasts. This would actually be delicious as a topping for a baked sweet potato.
I love all of these wonderful ideas, Jenni. Thanks for sharing some excellent variation I can’t wait to try.
I made this today and Omg this was DELICIOUS!!! My 22 yr old son loved it also & this will be a go to favorite recipe to make!! It is perfectly blended with ingredients & spices. It has kick but not overwhelming. I absolutely love this soup. Topped off with tortilla strips & shredded cheddar cheese. Yum!
This is one of my favorites as the weather gets colder. Total comfort food. So glad you and your son liked it! Thanks for sharing.
I’ve made this soup many times and I made it today. Awesome as always. This has become my friend’s favorite soup and I get requests from friends to make it. Love love love this recipe!! This was the first time I cut my chicken breasts down to 2 rather than 4. Using 4 makes it a little more meatier than I prefer. I prefer more of a “soupy” soup rather than thick. This is a keeper for a long time. Thank you.
So glad to hear you love it, Angela! Thanks for your nice comment and review :)
After reading the recipe, I got so excited that I didn’t check my pantry well. So I substituted Enchilada sauce with 1 jar of roasted Medium heat green salsa. Didn’t have Rotel (how did THAT happen!!??) so I used 2 little cans of NewMexico green peppers, medium and mild. Used 1 tablespoon of Cumin, 1/2 tbsp Paprika and 1/2 tbsp celery salt, praying it would be okay. Had all the other ingredients, and it’s AMAZING!! But I’ve updated my shopping list so this doesn’t happen again!! Thank you for this awesome recipe! Just plain WOW!!!
So happy to hear you loved it and that all your substitutions turned out great! Thanks for your comment and review, Marty :)
If I were to make this recipe as is, but split it into two freezer bags (I’m only cooking for 2 people), would I still cook it on low for 5-7 hours, or only half that long?
I am new to crockpot cooking, thank you!
I would check it around 4 hours :)
My family and I absolutely LOVE this recipe. I don’t have red peppers most of the time, so I omit them. Also, if you want it to be creamier, I add the cream of chicken AND a block of cream cheese. It’s so delicious topped with cilantro and tortilla strips!🤤
So happy to hear you love the recipe so much, Renee! Thanks for your comment and review :)
love it. My son would like it thicker so I’ll use less broth next time. But great flavor.
Happy to hear it was a hit!
Could I use lean ground beef in place of chicken?
Sure! Just brown it in a pan on the stove first before adding into the soup :)
Once I shred the chicken and put back in, if I’m not adding cream cheese (only adding shredded) do I still cook on low additional 30 minutes?
Yes because you want the shredded cheese to melt :)