Slow Cooker Chicken Enchilada Soup

Warm up with this easy Slow Cooker Chicken Enchilada Soup, filled with tender chicken, beans, tomatoes, and corn. It’s super easy and perfect for cozy nights!

For more slow cooker favorites, try this Crockpot Corn Chowder or this Crock Pot Cheeseburger Soup.

One of my favorite ways to use my slow cooker is for a good soup. And while I’ve got a favorite chicken enchilada soup that I make all the time, it’s also important to have a good slow cooker version on hand, too!

This version is almost a dump and stir recipe. It’s so super simple, and the flavor is great. Plus, I love to make enough so that I have leftovers for the next day!

Ingredients

• Broth: You will start with 3 cups of chicken broth. If you want to add more liquid, feel free to up this to 4 cups.
• Beans: I like to use black beans, but you could really use any beans that you like.
• Tomatoes: This is just a can of diced tomatoes. No need to drain the, you’ll want the extra liquid.
• Enchilada Sauce: I have made this with both mild and medium enchilada sauce. Both are great, just depending on how spicy you want it. Just make sure you use a brand that you know you like.
• Vegetables: I like to add in a good amount of veggies. Here, we are using an onion, bell pepper, cilantro, garlic, and corn. For the corn, I use frozen corn. If you want to use canned corn, you can add it in with the tomatoes, but with frozen corn, wait until the end.
• Spices: The spices are actually pretty minimal – just cumin, chili powder, and salt. Feel free to add more spices, if desired.
• Chicken: You need 1 pound of chicken breasts. I try to use 2 8-oz breasts. That way they cook evenly.
• Cheese: At the end you’ll add in some pepper jack cheese and cheddar cheese. You can do all of one or the other, but I like the mix.
• Milk: I like to add in some milk just for a little bit of a creaminess.
• Toppings: You can get as creative as you want here, or you can serve the soup just as is. I like to add crushed tortilla chips, sour cream, a little more cheese, cilantro, and avocados.

How to Make Slow Cooker Chicken Enchilada Soup

STEP 1: To a slow cooker, add the chicken broth, beans, tomatoes, enchilada sauce, onion, bell pepper, cilantro, and garlic.

STEP 2: Take the chicken breasts and nestle them into the mixture. I like to try to get them under as much of the liquid as possible to avoid having them dry out. Set the slow cooker to low and cook until the chicken is done, about 3 hours.

STEP 3: Remove the chicken from the slow cooker. Add in both cheeses and stir until the cheese is melted.

STEP 4: Stir in the milk and the corn. No need to thaw the corn – you can just add it in frozen. It heats through pretty fast!

STEP 5: Shred the chicken into bite sized pieces. You can do this with 2 forks, or wait until it is cool enough to pull apart by hand.

STEP 6: Add the chicken back into the slow cooker. Put the lid back on and cook for another 30 minutes or so, or until everything is heated through. Serve topped with your favorite toppings!

Tips and Tricks

All slow cookers cook differently, so cooking time may be different. I don’t like overcooked chicken, so I start checking the doneness at around 2 1/2 hours.

You need to make sure and add in the cheese when the soup is hot, before you add the milk. You want to make sure and stir until the cheese is melted.

You can also skip the cheese, and just add extra cheese to the top of the soup. I like the extra flavor and texture the melted cheese gives, though.

This is a great meal prep soup, as well. You can store the soup in the refrigerator, and reheat individual portions.

More Slow Cooker Soups

Slow Cooker Beef Noodle Soup
Crockpot Potato Soup
Tomato Basil Soup
Butternut Squash Soup

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Slow Cooker Chicken Enchilada Soup

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: Mexican

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Warm up with this easy Slow Cooker Chicken Enchilada Soup, filled with tender chicken, beans, tomatoes, and corn. It’s super easy and perfect for cozy nights!

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Ingredients

• ▢ 3 cups

  chicken broth


• ▢ 1 (15 oz) can black beans drained and rinsed
• ▢ 1 (14.5 oz) can diced tomatoes undrained
• ▢ 1 (10 oz) can red enchilada sauce
• ▢ 1 medium onion chopped
• ▢ 1 red bell pepper chopped
• ▢ 1/4 cup fresh cilantro chopped
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon salt
• ▢ 1 pound boneless, skinless chicken breasts
• ▢ 1 cup shredded pepper jack cheese
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 cup milk
• ▢ 1 1/2 cups frozen corn
• ▢ Optional toppings: crushed tortilla chips, cilantro, cheese, avocado, jalapeños, sour cream, etc.

Instructions

• In a slow cooker, combine the chicken broth, black beans, diced tomatoes, enchilada sauce, onion, bell pepper, cilantro, and garlic.
  3 cups

  chicken broth


  , 1 (15 oz) can black beans, 1 (14.5 oz) can diced tomatoes, 1 (10 oz) can red enchilada sauce, 1 medium onion, 1 red bell pepper, 1/4 cup fresh cilantro, 3 cloves garlic
• Season with the cumin, chili powder, and salt. Mix to combine.
  1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt
• Nestle the chicken breasts into the mixture in the slow cooker. Put the lid on and cook on low until the chicken is cooked through, about 3 hours.
  1 pound boneless, skinless chicken breasts
• Once the chicken is done, remove it to a cutting board to cool enough to handle.
• While the chicken is cooling, add both the pepper jack cheese and the cheddar cheese and stir until they are melted.
  1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese
• Stir in the milk and the frozen corn.
  1 cup milk, 1 1/2 cups frozen corn
• Shred the chicken into bite sized pieces. Add it back into the soup. Cook on low an additional 30 minutes, or until heated through.
• Serve topped with any desired toppings.
  Optional toppings: crushed tortilla chips, cilantro, cheese, avocado, jalapeños, sour cream, etc.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.

Nutrition Information

Serving: 1serving, Calories: 365kcal (18%), Carbohydrates: 29g (10%), Protein: 31g (62%), Fat: 13g (20%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 84mg (28%), Sodium: 880mg (38%), Potassium: 851mg (24%), Fiber: 6g (25%), Sugar: 10g (11%)

Keywords: crockpot soup, slow cooker soup