Crockpot Chicken Enchilada Soup
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This Crockpot Chicken Enchilada Soup is one of those recipes I make on repeat. It’s a truly dump-and-go slow cooker meal I’ve made more times than I can count, with bold enchilada flavor and almost zero effort required!
Sheila’s Recipe Snapshot for Chicken Enchilada Soup
Dump everything into the slow cooker and let it do the work. Perfect for busy days or game day prep.
A low-stress dish is always at the top of my list for any get-together or game day party. With a big family to feed, recipes like this chicken enchilada soup are a total lifesaver!
It’s hearty, satisfying, and incredibly easy to make. Thanks to the crockpot, it’s completely hands-off and stays warm, so everyone can help themselves to seconds (or thirds).
While I love tossing everything into the slow cooker and letting it do the work, this soup is flexible. You can make it in the Instant Pot or even on the stovetop using a rotisserie chicken if time is tight.
Every bite is full of the same delicious flavor as your favorite enchiladas without all that time cooking the filling and rolling it in tortillas. Plus, you can easily double the recipe for guests or leftovers!
For a delicious authentic experience, try Mexican Menudo, a stew made of beef tripe that’s been simmered for hours to develop a rich and satisfying broth.
Ingredient Notes for Chicken Enchilada Soup
- Olive Oil | Used to sauté the onion and garlic for deeper flavor before slow cooking.
- Yellow Onion & Garlic | Both onion and garlic start building flavor from the get go!
- Chicken Breasts | Boneless, skinless chicken breast stays tender and shreds easily.
- Spices | You just need kosher salt, chili powder, and cumin to lend bold flavor here!
- Red Enchilada Sauce | This is the backbone of the soup. Use mild or spicy depending on your preference.
- Chicken Broth | Chicken broth is best for the liquid base. You can also use vegetable broth!
- Petite Diced Tomatoes | Fire-roasted tomatoes add extra depth but are optional!
- Black Beans | Make the soup hearty and filling!
- Corn | Adds sweetness and texture. I like to use frozen or fresh corn, but canned will work too. Just drain and rinse before adding to the soup!
- Monterey Jack Cheese | Melts smoothly for a creamy finish!
- Fresh Cilantro | Optional garnish that adds freshness right before serving.
Variations and Substitutions
- Use rotisserie chicken: Skip cooking the raw chicken and stir in shredded rotisserie chicken during the last 30 minutes of cooking.
- Swap the beans: Pinto beans or kidney beans work well in place of black beans.
- Adjust the heat: Use spicy enchilada sauce, add diced green chiles, or stir in a pinch of cayenne for extra heat.
- Make it creamier: Stir in a few ounces of cream cheese or a splash of heavy cream at the end.
- Change the cheese: Pepper Jack adds a little kick, while Colby Jack keeps it mild and melty.
- Add veggies: Bell peppers, zucchini, or a handful of spinach can be stirred in near the end for extra veggies.
- Halve the recipe: This soup scales easily if you’re cooking for a smaller group.
How to Make Easy Enchilada Soup
This chicken enchilada soup recipe is ridiculously easy to make! Just toss everything into the slow cooker and let it cook while you go about your day.
SAUTE THE ONIONS. Heat oil in a skillet on the stove and cook the onions until softened. Stir in the garlic and cook for another minute, until fragrant. This extra step makes a big difference in flavor!
ADD ONIONS TO THE CROCKPOT WITH CHICKEN. Spread the onions along the bottom of the crock, then lay the skinless chicken breasts on top. Sprinkle the salt, chili powder, and cumin evenly over the meat.
ADD CANNED GOODS. Pour all the canned goods — enchilada sauce, beans, and veggies — into the slow cooker, then cover with the lid. Do not stir!
COOK. Cook on LOW for 8 hours (or HIGH for 5 hours if you’re short on time). It turns out delicious either way, but cooking low and slow lets the flavors develop a bit more.
SHRED THE MEAT. Once everything is cooked, remove the breast meat to a plate and shred it. Return the meat to the pot, then stir the shredded cheese into the soup until it is completely melted.
More Recipe Success Tips
If you are craving more Mexican flavors, you will love my Cheesy Corn Chowder or creamy Chili Verde! Both are packed with shredded chicken, veggies, and plenty of spices.
Storage and Reheating Tips
- To store: Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, until warmed through.
- To freeze: Allow the soup to cool completely, then transfer it to freezer-safe containers or gallon-size Ziploc bags. Leave enough room for the liquid to expand but not too much or freezer burn can occur. Store for up to one month and defrost in the refrigerator before reheating.
Frequently Asked Questions
Chicken enchilada soup is packed with all the flavors of classic enchiladas in one bowl. It typically has shredded chicken, enchilada sauce, beans, corn, and tomatoes, all seasoned with chili powder and cumin. I like to finish it off with melty cheese and a sprinkle of fresh cilantro!
This recipe turns out creamy and a little bit thick, while tortilla soup has a more broth-like consistency.
Yes! Grab a rotisserie bird from the store and remove all of the meat from the bones. Heat 1-2 tablespoons of olive oil in a large pot or Dutch oven. Sauté the onions until soft, then stir in the garlic and cook until fragrant. Add the meat and sauce and bring to a boil.
Reduce the heat and simmer for about 5 minutes. Add the corn and beans, cooking until they are heated through. Then, remove from heat and stir in the cheese until melted.
Looking for More Slow Cooker Recipes?
This easy slow cooker Southwest chili and crockpot vegetable beef stew recipe are both family favorites! For a vegetarian option, I have a yummy crockpot broccoli cheddar soup recipe, too!
What to Serve With Chicken Enchilada Soup
This Crockpot Chicken Enchilada Soup is perfect served straight from the slow cooker with a stack of tortilla chips or corn chips on the side.
For game day or parties, set out favorite toppings like extra shredded cheddar cheese, sour cream, avocado, green onions, jalapeños, and fresh cilantro so everyone can customize their bowl.
It’s hearty enough to be a meal on its own, but it also pairs well with jalapeño cornbread muffins or Cheddar Bay biscuits!
More Fan Favorites
- Easy Potato Soup Recipe
- Slow Cooker Taco Soup
- Ground Beef Chili Recipe
- Zuppa Toscana Soup Recipe
- Chicken and Cheese Enchiladas
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Crockpot Chicken Enchilada Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 lbs. skinless, boneless chicken breast
- 1 teaspoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 (10-oz.) cans red enchilada sauce mild or spicy
- 4 cups chicken broth
- 2 (15-oz.) cans petite diced tomatoes fire roasted, if desired
- 2 (15-oz.) cans black beans rinsed and drained
- 2 (15-oz.) cans whole kernel corn drained
- 1 (8-oz.) block Monterey Jack cheese shredded
- fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add diced onions and cook and stir until tender, about 5 minutes. Add garlic and cook another minute until fragrant.
- Add the onions and garlic into the crock of a slow cooker and place the chicken breasts on top. Evenly sprinkle the chicken with the salt, chili powder, and cumin.
- Next, add the enchilada sauce, chicken broth, tomatoes, black beans, and corn.
- Cover the slow cooker with the lid and set to cook on LOW for 8 hours (or on HIGH for 5 hours). Remove the chicken to a plate and shred using 2 forks, then return to the pot.
- Grate the cheese and stir into the soup until melted.
- Serve immediately with corn chips or tortilla chips and garnish with cilantro, if desired.
Notes
- Sauté the onion and garlic first. Taking a few minutes to soften the onion and bloom the garlic adds a richer, more developed flavor than adding them raw to the slow cooker. It also lets the onion get nice and tender!
- Use a large slow cooker. This recipe feeds a crowd, so a 7-quart slow cooker ensures everything cooks evenly without spilling over!
- Season the chicken directly. Sprinkling the spices directly on the chicken helps flavor it all the way through as it cooks!
- Shred while hot. Chicken shreds easiest when it’s hot, so remove it briefly, shred, and return it to the soup for the best texture.
- Add cheese last. Stirring in the cheese at the end keeps it smooth and creamy instead of grainy.
- To store: Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, until warmed through.
- To freeze: Allow the soup to cool completely, then transfer it to freezer-safe containers or gallon-size Ziploc bags. Leave enough room for the liquid to expand but not too much or freezer burn can occur. Store for up to one month and defrost in the refrigerator before reheating.
- Add the onions, garlic, and canned sauce to the pot, then top with boneless breasts.
- Sprinkle with salt and pepper before dumping in the drained corn and beans.
- Lock the lid, set the vent to seal, and cook on High Pressure for 5 minutes.
- Do a natural pressure release for 10 minutes, then open the vent to release any remaining pressure.
- Remove the chicken and shred. Return it to the pot with the cheese and stir until the cheese has melted.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Welcome to our #NationalSlowCookerMonth Celebration!
January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- Slow Cooker Chicken Bacon and Rice Soup from Cheese Curd In Paradise
- Slow Cooker Mongolian Chicken from Jen Around the World
- Slow Cooker Gingerbread Oatsfrom Magical Ingredients
- Slow Cooker Ham and White Bean Soup from Blogghetti
- Slow Cooker Chicken Nachos from The Spiffy Cookie
- Slow Cooked Asian Chicken from A Day in the Life on the Farm
- Crockpot London Broil from The Fresh Cooky
- Pan de Elote/Slow Cooker Corn Bread from Karen’s Kitchen Stories
- Crockpot Chicken Enchilada Soup from Life Love and Good Food
- Dr Pepper Pulled Pork from Devour Dinner
- Slow Cooker Salmon from Our Good Life
This looks to rich and delicious! I am going to try this for a weeknight meal.
Oh my! That looks very delicious and scrumptious!
Wouldn’t this smell amazing when you came home?
Ohhh goodness, this sounds amazing. Just what this weather is calling for…a spicy bowl of goodness
Oh gosh, this is in the crockpot now and I am not sure I can wait for supper! So yummy!!
This sounds amazing and your photos are stunning. I love the garnish of Fritos!
Perfect for Mexican Monday, Taco Tuesday, Soup Saturday or any other day of the week. YUM