Crockpot Chicken Enchilada Soup
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The ultimate set-it-and-forget-it meal for chilly weather. Crockpot chicken enchilada soup is packed with shredded meat, beans, and veggies! Add all your favorite toppings to customize this meal.
Get ready for football parties and tailgates with this easy enchilada soup! I love tossing everything in the slow cooker, but it can be prepared in an Instant Pot or even on the stovetop with a deli rotisserie chicken if you’re in a hurry.
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!
Key ingredients & substitutions for Crockpot Chicken Enchilada Soup
- Chicken — I tend to use boneless breasts for this recipe, but boneless thighs would be just as delicious (especially if you prefer dark meat).
- Enchilada sauce — Here’s where you can really adjust the heat. Use mild or spicy sauce or a mix of both. You could even use your favorite homemade recipe — you’ll need about 3.5 to 4 cups total.
- Diced tomatoes — To get that “simmered on the stove all day” flavor, use a fire-roasted variety.
- Black beans — If you’re not a fan, pinto beans are a great substitute.
- Corn — Instead of canned, try frozen kernels. You don’t even need to thaw them first!
- Onion and garlic — Staple ingredients for soups and stews that add tons of flavor.
- Cheese — Monterey Jack has a mild flavor and melts seamlessly into this easy enchilada soup. Try Colby Jack for sharper flavor or Pepper Jack for an extra kick. Whichever you choose, shred a fresh block by hand!
How to make easy enchilada soup?
STEP 1 | Sauté 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.
Trust me — this extra step makes a big difference when it comes to flavor!
STEP 2 | Add to crockpot with chicken
Spread the onions along the bottom of the crock, then lay the boneless breasts on top. Sprinkle the salt, chili powder, and cumin evenly over the meat.
STEP 3 | Cover with sauce, beans, and veggies
Pour all of the canned goods into the slow cooker and cover with the lid. Do not stir!
STEP 4 | 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 allows the flavors to develop a bit better.
STEP 5 | Shred the meat
Once everything is cooked, remove the breast meat to a plate and shred. Return to the pot, then stir the shredded cheese into your crockpot chicken enchilada soup until it is completely melted.
tips
- Use a 7-quart slow cooker — this recipe feeds a crowd! Alternatively, you can easily halve this easy enchilada soup for feeding smaller groups.
- Want to freeze leftovers? 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.
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. Or, 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.
Frequently Asked Questions
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.
How do I make easy enchilada soup in the Instant Pot?
The process is very similar to the slow cooker version, but it’s ready in about 30 minutes!
- 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.
Serving suggestions
Fresh cilantro is a wonderful garnish for this crockpot chicken enchilada soup! It adds another layer of flavor and mellows out the heat just a bit. You could also top your bowl with tortilla strips, pickled jalapeños, or a dollop of sour cream.
Enjoy this dish alone or add a basket of Mexican Cornbread Muffins for an easy and delicious side!
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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
- Use a 7-quart slow cooker — this recipe feeds a crowd! Alternatively, you can easily halve this easy enchilada soup for feeding smaller groups.
- Want to freeze leftovers? 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.
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
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
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