With 10 minutes of prep time, you'll love this quick & easy Crockpot Chicken Enchilada Soup. Packed with spices, veggies, and beans, it's so flavorful and hearty. Put this recipe on your meal plan this week!
It's just as good as my Slow Cooker Mexican Casserole!
This is, without question, one of those recipes you'll make over and over again. When I'm craving Mexican, I whip out this recipe. The zesty flavors combine to create a satisfying soup that's perfect when the urge for Mexican food strikes or you need an easy dinner the family will love.
And it's even better the next day. My kids say it tastes like you're eating an enchilada with a spoon! 🥄 Yum!
Need some inspiration for dinner? Here are my family-friendly slow cooker soups and stews and some family-friendly Crockpot Chicken dinners.
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Ingredients
Chicken Breasts: Skinless & boneless chicken breasts are what I use.
Spices: Chili powder and cumin are the ultimate spices for Mexican flavor.
Salt & Pepper, of course!
Garlic: Minced garlic adds a zesty flavor.
Corn Kernels: For a little crunch, I add frozen corn.
Black Beans: Rinsed and drained black beans are an
Onion and diced Red Bell Pepper: I use these two ingredients because they add so much flavor as they slow cook with the other ingredients.
Tomatoes: Diced tomatoes give this
Red Enchilada Sauce: This gives the dish its authentic enchilada flavor.
Chicken Broth: Broth is used to form the base of the soup.
Recipe Notes: For ultimate flavor, you can also use my super easy homemade taco seasoning in place of the chili powder and cumin. You likely have most of these simple ingredients in your pantry. Oh, and since it's a key ingredient, you can always make your own enchilada sauce.
Just like in Crockpot Chicken Noodle Soup, the chicken goes in raw and is shredded before serving.
Additions & Substitutions
- Tomatoes: Try adding spicy Mexican-style or, my favorite, fire-roasted diced tomatoes instead of regular ones.
- Beans: Swap pinto beans for black beans.
- Add Veg: Dice up and add zucchini or summer squash.
How to Make - Step By Step Instructions
Step 1 - Prep Chicken
Place the chicken in the bottom of your crockpot. Sprinkle it with your spices (chili powder, cumin, salt, and pepper), and add your minced garlic.
Step 2 - Add Remaining Ingredients
Next, add the frozen corn, black beans, onion, and bell pepper on top of the chicken. Then, pour in the tomatoes (and liquid from the can), enchilada sauce, and chicken broth.
Step 3 - Cook
Put the lid on the crockpot and cook your enchilada soup on LOW for 6-7 hours or HIGH for 3-4 hours. Whatever fits your schedule.
Step 4 - Shred Chicken
At the end of the cooking time, shred your chicken with two forks either in the crock or take it out, shred it on a plate, and then return it to the crock.
Step 5 - Add Toppings!
Serve up your soup and top it with your favorite toppings!
Can I Make This On The Stove Top?
This crockpot soup recipe is not only easy but also very forgiving. Yes, you can make it on the stovetop. Simply cut your chicken into chunks, put it and your remaining ingredients in a large pan, and let it cook for a few hours.
Top and serve! Dinner is done!
Ritika's Tips & Tricks
- Chicken: Boneless, skinless Chicken breast meat or chicken thighs are equally good in the recipe.
- Spice it Up!: To add spice to your slow cooker enchilada soup, add diced jalapeno peppers.
- Equipment: This recipe is made in a 6-quart slow cooker.
Toppings
Just like our Crock Pot Taco Soup, toppings make the meal! Our family thinks this is the best part of dinner! It's incredible when you spoon a bit of the soup topped with melted cheese and crunchy chips into your mouth.
Try any of these on top of your Enchilada Soup for added flavor and texture.
Shredded Cheese
Sour cream
Tortilla chips, strips, OR Fritos
Sliced jalapeno
Diced avocado
Cilantro
Green Onions
Fresh Squeezed Lime Juice
Do you know what goes well with this soup besides the yummy toppings? Cornbread. Yep, try it!
More Crockpot Soups & Stews
Slow Cooker Chicken Noodle Soup
Crockpot White Chicken Chili
Healthy Crockpot Turkey Chili
Crockpot Taco Soup
Slow Cooker Vegetable Soup
Crock Pot Ham and Bean Soup
How To Store
REFRIGERATOR - The best way to store any leftover soup is in an airtight container in the fridge for up to 5 days.
FREEZER - You can easily freeze your Crockpot Chicken Enchilada Soup. Place your cooked and cooled soup in an airtight container and place it in the freezer for up to 3 months. Don't forget to label and date it!
FREEZER MEAL - To make this a dump-and-go freezer meal, place all the ingredients except your toppings in a freezer-safe bag or container. Label, date, and put cooking instructions on the bag.
To cook, thaw your soup in the refrigerator overnight and then follow the cooking instructions.
We love having some freezer meals stashed in the freezer. It's so easy to get dinner on the table when we're crazy busy!
★ Did you make this Crock Pot Enchilada Soup recipe? Don't forget to give it a star rating below!
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Printable Recipe
Crockpot Chicken Enchilada Soup Recipe
Equipment
- 6-quart Slow Cooker
- forks
Ingredients
- 2 pounds boneless skinless chicken breast (or chicken thighs)
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper (or to taste)
- 3 cloves garlic (minced)
- 2 cups frozen corn kernels (you can also use canned)
- 1 large yellow onion (peeled and diced)
- 1 large red bell pepper (cored, seeded, and diced)
- 28 ounces cans black beans (two 10 ounce cans rinsed and drained)
- 20 ounces cans of diced tomatoes (two 10 ounce cans with juice)
- 20 ounces cans of enchilada sauce (two cans )
- 2 cups chicken broth
Optional Toppings
- shredded cheese
- diced avocado
- tortilla chips
- sour cream
- chopped fresh cilantro
- fresh lime juice
Instructions
- Place chicken in the bottom of the crockpot. Sprinkle it with chili powder, cumin, salt & pepper, and add your minced garlic.
- Add the frozen corn, black beans, onion, and bell pepper on top of the chicken. Then, pour in the tomatoes (and liquid from the can), enchilada sauce, and chicken broth.
- Put the lid on the crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- At the end of the cooking time, shred the chicken with two forks either in the crock or take it out, shred it on a plate, and then return it to the crockpot.
- Serve up the soup and top it with your favorite toppings!
Video
Notes
- Boneless, skinless Chicken breast meat or chicken thighs are equally good in the recipe.
- To add spice to your slow cooker enchilada soup, add diced jalapeno peppers.
- This recipe is made in a 6-quart slow cooker.
Laurie says
Do you think this would be good with the green enchilada sauce?
Erin Henry says
Although we haven't tried it, Laurie, I think green enchilada sauce would be great. Let us know how it goes.
Lily says
We loved this effortless soup, I added jalapeños as you suggested and it was amazing, so much flavor in this enchilada soup!!
Erin Henry says
If you like spice, the addition of jalapenos is wonderful! So glad you enjoyed the soup!
Beth says
This is going to be such a great dinner! Looks amazing and so delicious! Can’t wait to make this!
Erin Henry says
Enjoy this easy recipe, Beth!
wilhelmina says
This is a great dinner, easy and delicious! I loved that I can toss it all in and let the crock pot do the work.
Erin Henry says
Yes, this is one of those recipes you can't mess up. Just put It all in the crock and let it do the work!