Slow Cooker Chicken Enchilada Soup

Why You’ll Love This Recipe

Slow Cooker Chicken Enchilada Soup is a comforting, hearty dish that combines all the bold flavors of enchiladas in a warm, spoonable form. With tender shredded chicken, a rich enchilada-based broth, and classic Mexican ingredients like beans, corn, and spices, this soup is perfect for busy days when you want a satisfying meal without much effort. Just set it in the morning and enjoy a delicious dinner by evening.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsenchilada sauce (red)canned black beans (drained and rinsed)canned corn (drained)diced tomatoes with green chilieschicken brothonion (diced)garlic (minced)chili powdercuminpaprikasaltpeppercream cheese (optional for creamier texture)shredded cheddar cheese (for topping)fresh cilantro (for garnish)tortilla strips or crushed tortilla chips (for serving)

directions

Add the chicken breasts to the bottom of your slow cooker.

Top with enchilada sauce, black beans, corn, diced tomatoes with green chilies, onion, garlic, and spices.

Pour the chicken broth over the ingredients and stir gently to combine.

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.

Remove the chicken, shred it with two forks, and return it to the slow cooker.

If using cream cheese, stir it in until melted and the soup is creamy.

Ladle the soup into bowls and top with shredded cheddar cheese, cilantro, and tortilla strips.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 6-8 hours (low) or 3-4 hours (high)Total time: 6 hours 10 minutes to 8 hours 10 minutes

Variations

Add a can of pinto beans for extra heartiness.

Use rotisserie chicken for a quicker version.

Make it spicy by adding jalapeños or hot sauce.

Stir in cooked rice or quinoa for a thicker, more filling soup.

Top with avocado slices or sour cream for a richer finish.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave until hot.Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add a richer flavor.

Is this soup spicy?

It’s mildly spicy, but you can adjust the heat with more or less enchilada sauce or add hot sauce.

Can I make it dairy-free?

Yes, just omit the cream cheese and cheese toppings.

What type of enchilada sauce should I use?

Use your favorite store-bought or homemade red enchilada sauce.

Can I add vegetables?

Absolutely—try bell peppers, zucchini, or spinach.

How do I thicken the soup?

Blend a portion of the soup or add a slurry of cornstarch and water.

Can I cook it on the stovetop?

Yes, simmer all ingredients (except cream cheese and toppings) for about 30-40 minutes, then shred the chicken and finish with cream cheese if desired.

Is it gluten-free?

Check labels on the enchilada sauce and broth—many brands are gluten-free.

Can I make it ahead?

Yes, it’s perfect for meal prep and gets even better the next day.

What toppings go well with this soup?

Tortilla strips, cheese, sour cream, cilantro, avocado, and lime wedges all pair well.

Conclusion

Slow Cooker Chicken Enchilada Soup is the ultimate set-it-and-forget-it meal that delivers bold, comforting flavors with minimal effort. Ideal for chilly nights, meal prep, or feeding a crowd, this soup brings the essence of enchiladas into a delicious, warming bowl. Once you try it, it’s bound to become a go-to favorite for cozy dinners.

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