Crockpot Chicken Enchilada Soup Recipe

Picture this: it’s a chilly evening, you’ve had a long day, and you walk into your kitchen greeted by the rich, savory aroma of a soup that’s been simmering away all day, just waiting for you. That, my friend, is the magic of Crockpot Chicken Enchilada Soup.

This isn’t just any soup—it’s like a warm hug in a bowl. Tender shredded chicken, bold enchilada sauce, black beans, corn, chilies, and spices all come together in a flavor-packed broth that practically begs to be topped with melty cheese, avocado slices, or a dollop of sour cream. And the best part? Your slow cooker does all the work.

It’s hearty, it’s cozy, and it’s ridiculously easy. Trust me, this one’s about to become a regular on your weeknight dinner menu.

Why You’ll Love This Recipe

This recipe isn’t just about soup—it’s about comfort, convenience, and flavor that makes every bite better than the last. Here’s why it’ll win you (and your family) over:

Set It and Forget It: The crockpot does all the heavy lifting. Just toss everything in and let time work its magic.

Bold Flavors: Enchilada sauce brings smoky, savory notes that make the broth taste like it’s been simmering for hours.

Wholesome and Hearty: Protein-rich chicken and beans, fiber-filled corn and tomatoes—this soup keeps you full and satisfied.

Perfect for Meal Prep: Make a big batch and enjoy leftovers all week. It reheats beautifully.

Customizable: You can spice it up with jalapeños, keep it mild for kids, or pile on fun toppings for a Tex-Mex fiesta in a bowl.

Recipe Origin

Chicken enchilada soup takes all the flavors you love from classic enchiladas—chicken, beans, sauce, chilies—and transforms them into a one-pot, slurpable dish. It’s a Tex-Mex–inspired comfort food that’s become a favorite across kitchens for its ease and flavor-packed punch. Think of it as enchiladas’ cozy, laid-back cousin.

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Kitchen Tools You’ll Need

• Crockpot (slow cooker)
• Cutting board & sharp knife
• Can opener
• Wooden spoon or spatula
• Ladle for serving

Ingredients in Crockpot Chicken Enchilada Soup

Here’s the beautiful lineup that makes this soup so crave-worthy:

Chicken Breasts: The star protein of the dish. Slow cooking makes them fall-apart tender and perfect for shredding.

Chicken Stock: Provides a rich, savory base for the soup.

Red Enchilada Sauce: Infuses the broth with smoky, spicy, tomato-chili flavor.

Black Beans: Hearty and filling, they add texture and depth.

Diced Tomatoes: Juicy and tangy, they brighten the broth.

Corn: Adds natural sweetness and a bit of crunch to every spoonful.

Green Chilies: Mildly spicy, adding layers of Southwest flair without overwhelming heat.

Minced Garlic: Deepens the flavor with that signature savory aroma.

Onion: Caramelizes as it cooks, adding subtle sweetness.

Cumin: Warm, earthy spice that ties all the flavors together.

Salt: Simple seasoning that makes everything pop.

(Note: the full ingredient list with measurements is included in the recipe card below.)

Instructions

Making this soup couldn’t be easier. Here’s how to do it:

Prep the Base: Place chicken breasts in the bottom of your crockpot.

Add the Good Stuff: Pour in chicken stock, enchilada sauce, black beans, diced tomatoes, corn, green chilies, garlic, onion, cumin, and salt. Stir gently to combine.

Cook Low and Slow: Cover and cook on low for 6–8 hours or high for 3–4 hours. The chicken should be tender and easily shred with a fork.

Shred the Chicken: Remove the chicken breasts, shred them with two forks, then stir the shredded meat back into the soup.

Serve and Enjoy: Ladle into bowls and top with your favorites—cheese, sour cream, tortilla strips, avocado, cilantro…the sky’s the limit.

Nutrition Facts

Servings: 6–8
Calories per serving: ~280 (without toppings)

Preparation Time

Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: ~6 hours, 10 minutes (if cooking low and slow)

How to Serve Crockpot Chicken Enchilada Soup

This soup shines all on its own, but toppings and sides make it next-level:

• Toppings: Shredded cheese, sour cream, avocado, tortilla strips, sliced jalapeños, fresh cilantro, or lime wedges.
• With Bread: A slice of cornbread or crusty baguette for dipping.
• Over Rice: For an extra-filling meal, serve the soup ladled over fluffy rice.
• Tex-Mex Feast: Pair with chips, salsa, and guacamole for a restaurant-style spread.

Make-Ahead and Storage Tips

• Meal Prep Friendly: Store leftovers in airtight containers for up to 4 days in the fridge.
• Freezer Option: Freeze cooled soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Reheating: Warm on the stovetop over medium heat, or microwave in 1-minute intervals until hot.

Variations to Try

• Spicy Kick: Add jalapeños or a dash of hot sauce for more heat.
• Cheesy Twist: Stir in cream cheese or shredded cheddar before serving for a creamier soup.
• Different Beans: Try pinto or kidney beans instead of black beans.
• Veggie Boost: Add zucchini, bell peppers, or spinach for extra nutrition.
• Turkey Swap: Use turkey breasts instead of chicken for a leaner version.

Additional Tips

• Don’t over-shred the chicken—chunky pieces give the best texture.
• If the broth is too thick, add a little extra chicken stock before serving.
• For a richer flavor, sauté the onions and garlic before adding them to the crockpot.

FAQ Section

Q1: Can I use chicken thighs instead of breasts?
A1: Yes! Thighs work beautifully and stay extra tender.

Q2: Can I make this recipe on the stovetop?
A2: Definitely. Just simmer all ingredients for 45 minutes to 1 hour, then shred the chicken.

Q3: Can I make this soup vegetarian?
A3: Sure! Skip the chicken and swap in extra beans, corn, or even tofu. Use veggie broth instead of chicken stock.

Q4: Can I double this recipe?
A4: Yes—if your crockpot is large enough. It freezes well, too.

Q5: How do I thicken the soup?
A5: Stir in a slurry of cornstarch and water, or add a little cream cheese.

Q6: Can I make it less spicy?
A6: Use mild enchilada sauce and skip the green chilies.

Q7: What’s the best topping combo?
A7: My favorite? A handful of shredded cheese, sour cream, avocado slices, and crunchy tortilla strips.

Q8: Can I cook this overnight?
A8: Yes! Set on low for 6–8 hours and wake up to ready-to-reheat soup.

Q9: Can I use frozen chicken breasts?
A9: For food safety, it’s best to thaw them first.

Q10: Can I serve this at a potluck?
A10: Absolutely—it stays warm in the crockpot, making it perfect for serving a crowd.

Conclusion

This Crockpot Chicken Enchilada Soup is everything you want in a cozy, comforting dinner: bold flavors, hearty ingredients, and the pure joy of knowing your crockpot did most of the work. Whether you’re feeding your family, meal-prepping for the week, or bringing a dish to share with friends, this soup is always a hit.

So go ahead—grab your slow cooker, toss in the ingredients, and let the magic happen. Trust me, once you taste that first spoonful, you’ll know why this recipe is a keeper.

Here’s how to make creamy crockpot chicken enchilada soup: