slow cooker chicken enchilada soup recipe

Written ByJenny Smyth Posted on
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The Best slow cooker chicken enchilada soup recipe

I’ve been making this slow cooker chicken enchilada soup recipe for years, and it’s always a hit with my family. The moment I start browning the chicken and onions in the skillet, the aroma fills the entire house, and everyone knows dinner is going to be delicious.

This recipe is a staple in our household, especially during the cold winter months when a warm, comforting bowl of soup is just what we need. I love how easy it is to prepare, simply throwing all the ingredients into the slow cooker and letting it do its magic while we’re out running errands or attending to other activities.

My kids adore helping me with the prep work, from chopping the veggies to sprinkling shredded cheese on top of their bowls. This recipe is perfect for a quick weeknight meal or a special occasion like game day or a holiday gathering.

Not only is it incredibly flavorful, but it’s also packed with nutrients from the chicken, veggies, and beans. Plus, it’s an excellent way to use up any leftover ingredients you might have on hand.

Slow Cooker Chicken Enchilada Soup

4.8 from 1222 votes

This hearty and comforting soup combines tender chicken, beans, and enchilada sauce in a slow cooker for a flavorful and easy meal. Top with shredded cheese, sour cream, and green onions for added flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb boneless skinless chicken breasts
1 onion diced
1 bell pepper diced
2 cloves garlic minced
1 can (15 oz) black beans drained and rinsed
1 can (15 oz) corn drained and rinsed
1 can (15 oz) enchilada sauce
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 cup shredded Mexican cheese blend
1/4 cup chopped fresh cilantro
1/4 cup sour cream
2 green onions chopped

👨‍🍳Directions

1Place chicken breasts in the slow cooker.
2Add diced onion, bell pepper, and minced garlic to the slow cooker.
3Sprinkle with chili powder, ground cumin, smoked paprika, salt, and black pepper.
4Cook on high for 3-4 hours, or until the chicken is cooked through and easily shredded with a fork.
5The chicken will be tender and easily shredded with a fork.
6Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
7Return the shredded chicken to the slow cooker.
8Add drained and rinsed black beans, drained and rinsed corn, enchilada sauce, diced tomatoes, and chicken broth.
9Stir well to combine.
10Cover and cook on high for an additional 30 minutes, or until the soup is heated through and the flavors are well combined.
11The soup will be bubbling and fragrant with a rich, tomato-based aroma.
12Ladle the soup into bowls.
13Top with shredded Mexican cheese blend, chopped fresh cilantro, sour cream, and chopped green onions.
14Serve immediately and enjoy the hearty and comforting flavors of this slow cooker chicken enchilada soup.
15The soup will be topped with a creamy layer of sour cream, and sprinkled with chopped green onions for added flavor.

🔧Equipment

Slow cooker
Cutting board
Knife
Measuring cups and spoons
Ladle
Bowls

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add diced avocado, or serve with tortilla chips for added texture and flavor.

This slow cooker chicken enchilada soup is a great meal for any occasion. It can be made ahead of time and reheated for a quick and easy dinner. It’s also perfect for family gatherings, as it can easily be doubled or tripled.

I love that this recipe is versatile and can be customized to your liking. It’s a great way to introduce your family to new flavors, and it’s a dish that everyone will enjoy. It’s always a good idea to have this recipe on hand for those busy weeknights or when you want a comforting meal.

It’s a great way to get a delicious and healthy meal on the table with minimal effort. It’s also a great way to use up leftover ingredients and reduce food waste. I highly recommend this recipe and hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Slow Cooker Chicken Enchilada Soup

Q: What type of chicken should I use in this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe. Chicken breasts will result in a leaner soup, while thighs will add more richness and flavor.

Q: Can I make this recipe in a regular pot on the stovetop?

A: Yes, you can make this recipe on the stovetop by browning the chicken and cooking the vegetables in a large pot before adding all the remaining ingredients and simmering until the soup is hot and bubbly. However, keep in mind that using a slow cooker allows for hands-off cooking and tenderizes even tougher cuts of meat.

Q: How do I store leftovers of this soup?

A: Store leftover soup in an airtight container in the refrigerator for up to three days or freeze for up to two months. Reheat gently over low heat until warmed through.

Q: Can I customize this recipe with my favorite toppings?

A: Absolutely! Feel free to get creative with your favorite toppings such as diced avocado, sour cream, shredded cheese, or crushed tortilla chips. Each addition will enhance the flavors of this delicious soup.

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