Slow Cooker Chicken Enchilada Soup
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This Slow Cooker Chicken Enchilada Soup transforms the beloved flavors of chicken enchiladas into a hearty, comforting bowl of soup. With tender shredded chicken, green chiles, and a rich tomato-based broth seasoned with chili powder and cumin, this crockpot meal requires minimal prep time but delivers maximum flavor.
“Hello, my name is Michaela, and I am a self-proclaimed soup addict.”
Seriously, it doesn’t take cooler temps to get my stomach hungry for soup. I am one of those people that eats it year ’round. However, my husband isn’t really one of those people, so the cooler temps make it more acceptable to him. I mean, it doesn’t bother me a bit to eat a steaming bowl of chili when it’s 105 outside, but him, not so much.
When I first posted this recipe back in 2016, I wrote it as a review of a new cookbook that Taste of Home did. Back then, I dreamed of publishing my own cookbook – and now that dream is a reality! I published my very own cookbook this past February, and I am thrilled with how it turned out!
Slow Cooker Chicken Enchilada Soup
Nothing beats coming home to the mouthwatering aroma of Mexican-inspired comfort food simmering in your crockpot. This easy slow cooker enchilada soup delivers all the flavors of your favorite chicken enchiladas in soup form, making it perfect for Taco Tuesday, dinner parties, or chilly evenings when you crave something warming and satisfying.
If you love this Slow Cooker Chicken Enchilada Soup, you are sure to love my Slow Cooker Chicken Tortilla Soup and Homemade Enchilada Sauce recipes too!
Chicken Enchilada Soup
This hearty enchilada soup transforms simple ingredients into a bold, flavorful dish with minimal effort. Unlike traditional chicken enchiladas that require assembly and baking time, this soup delivers those same delicious flavors in one pot.
Many readers ask if they can freeze this soup – absolutely! The soup will keep in an airtight container in the freezer for up to 3 months. Let the soup thaw in the refrigerator overnight before reheating for a quick meal on busy days.
Easy Enchilada Soup Ingredients
For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe.
- Olive oil – For sautéing vegetables to enhance flavor
- Poblano peppers – Adds mild heat; green bell peppers work too
- Onion – Yellow onion is preferred, but any variety works
- Garlic cloves – Fresh minced provides the best flavor
- Boneless skinless chicken breasts – Chicken thighs will work too if you prefer them
- Chicken broth – Forms the soup base
- Rotel Tomatoes – Adds texture and spice
- Red Enchilada Sauce – canned or make homemade
- Tomato paste – Thickens the soup
- Spices – Chili powder, cumin, and pepper create authentic flavor
- Fresh cilantro – Brightens the finished soup
- Toppings – Shredded cheese, avocado, sour cream, and tortilla strips
Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this crockpot chicken enchilada soup.
How to Make Slow Cooker Chicken Enchilada Soup
This easy soup recipe comes together with just minutes of prep time!
Sauté poblano peppers and onion until tender, then add garlic briefly.
Transfer vegetables and chicken to your crock pot. Add chicken stock, tomatoes, enchilada sauce, tomato paste, and seasonings. Cook on low heat 6-8 hours until chicken reaches 165°F.
Remove chicken, shred it, and return it to the slow cooker.
Stir in cilantro.
Serve with your favorite toppings.
Store leftover soup in the refrigerator for up to 4 days or freeze for up to 3 months in an airtight container.
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Substitutions
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
- For a creamy chicken enchilada soup, add cream cheese in the last 30 minutes, or top your bowl with a dollop of sour cream
- Incorporate black beans or pinto beans for extra protein
- Try green enchilada sauce instead of red for variation
FAQs about Slow Cooker Chicken Enchilada Soup
- Can you overcook soup in a slow cooker? While the liquid won’t overcook, chicken can become dry if left too long. Stick to 6-8 hours on low heat.
- How long does enchilada soup last in the fridge? 3-4 days when stored properly.
- How do you keep chicken from getting tough in soup? Use low heat and don’t exceed the recommended cooking time.
- Does soup thicken in a slow cooker? For thicker soup, remove the lid during the last 30 minutes of cooking.
Tips & Tricks
- Don’t skip sautéing the vegetables for maximum flavor
- This soup tastes even better the next day as flavors continue to develop
- For a shortcut, use leftover chicken or rotisserie chicken
- The stovetop version takes about 45 minutes in a Dutch oven
More Soup Recipes to Love
Looking for more family-friendly meals with bold flavors? Try our Cheesy Corn Chowder (pictured above), Homemade Chicken Noodle Soup (my favorite!), this easy Tortellini Soup with Spinach and Sausage, this classic Oyster Stew recipe, or this Mexican Style Leftover Turkey Soup. You can find all of my soup recipes here.
If it’s Mexican Food you crave, find my Mexican Food Category here, be sure to take a peek at my Copy Cat Taco Bell Mexi Melts, this hack on making a can of Refried Beans taste like a restaurants, and my favorite Crock Pot Shredded Beef Burritos!
This slow cooker chicken enchilada soup recipe delivers all the essential nutrients and flavors of classic chicken enchiladas in a convenient one-pot meal. Perfect for busy weeknights when you want a hearty, delicious bowl of soup without the fuss!
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Slow Cooked Chicken Enchilada Soup
Ingredients
For the Soup:
- 1 Tablespoon Olive oil
- 2 Poblano peppers finely chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breasts
- 1 48 ounce carton chicken stock
- 2 cans Rotel Tomatoes
- 1 10 ounce can Red Enchilada Sauce
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon pepper
- 1/3 cup fresh cilantro minced
Toppings:
- shredded Mexican cheese, cubed avocado, sour cream and crispy tortilla strips
Instructions
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
- Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
- Remove chicken from slow cooker. Shred. Return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Notes
Nutrition
This post was originally posted on September 14, 2016, and was sponsored by Taste of Home and their Simple & Delicious by Taste of Home cookbook. You can grab a copy on Amazon.
Yummy yummy in my tummy!
Girlfriend,I have been exactly where you are;so can relate!!My ,”baby”is almost 19,and I still strive to have dinner for her every week night!3 other daughters are adults now.So…B4 the internet,when dinosaurs roamed;I subscribed to EVERY magazine that the publishers of that cookbook had!Have Taste of Home,Country Cooking,Best of…dating back to WT? 1985!!WHAT?!GASP! For real.Are THE best!So,now I get most off there email service,my bad!Thanks for the recipe!!