★★★★★

Slow Cooker Chicken Enchilada Soup

Fix it and forget it, this Slow Cooker Chicken Enchilada Soup Recipe is an easy weeknight dinner idea! Recipe includes instant pot and stove top directions too!

Chicken Enchilada Soup in a bowl, garnished with cheese, yogurt, tortilla strips and cilantro. Made in the slow cooker.

Making enchiladas can be a tedious task. While the end result is an amazing dinner, today’s soup recipe takes the work out of the dish.

You’re left with a flavorful chicken enchilada soup that’s packed with zesty flavor, yet the crock pot does all the cooking for you!

Literally, this is one of those dump and go recipes. Fix it an forget it. You know what I’m talking about.

I know some people think that slow cooker meals all taste bland, but with today’s chicken enchilada soup I’ve given it a punch of flavor with a can of green chilies and extra cumin. Everything is better with cumin.

Scroll down to find the stove top and Instant Pot versions of this delicious soup recipe!

How to Make Chicken Enchilada Soup (in the Slow Cooker)

STEP 1. Add chicken breasts and chicken broth to the bottom of a large slow cooker.

STEP 2. Add in cumin, salt, minced onion, and lime juice.

STEP 3. To the crockpot, add one can of red enchilada sauce, one can of black beans (drain and rinse them first), one can of corn, and one can of chopped green chilies. Cover and cook on low for 6 hours.

STEP 4. Remove chicken and shred with two forks.

STEP 5. Return shredded chicken to the crockpot, stir and serve.

STEP 6. Top with all your favorite garnishes.

How to serve Chicken Enchilada Soup

How you garnish your enchilada soup is completely optional. Our family loves plain Greek yogurt (you could also use sour cream), tortilla strips, shredded cheese, and fresh cilantro.

You could also add homemade guacamole, pico de gallo, and black olives!

Can you make Enchilada Soup in the Instant Pot

YES!

First, select “SAUTE” on the instant pot and add 1 Tbsp olive oil with chicken breasts. Sear the breasts 3 minutes each side.

Remove chicken and add in chicken broth. Using a wooden spoon, scrape up the bits at the bottom of the pot (to prevent the burn notice). Add in seasonings, enchilada sauce, beans, corn, chilies, and return the chicken to the pot.

Secure the lid and select “HIGH PRESSURE” for a cook time of 18 minutes. Do a quick release of pressure when cook time ends. Remove chicken and shred it with two forks.

Return chicken to soup and serve with all the toppings.

Can you make Chicken Enchilada Soup on the stove top

Absolutely.

Add all the ingredients to a dutch oven and simmer on medium-low, covered for one hour. 

Remove chicken and shred with two forks and return to soup pot.

Add the chicken back in and serve with your favorite toppings.

Tips for delicious Chicken Enchilada Soup

  • Choose either boneless skinless chicken breasts or thighs. Either work well with today’s recipe
  • You can also choose frozen corn instead of canned corn. I use whatever I have on hand.
  • Make the soup creamy by adding 1/2 cup heavy cream at the end of the cooking time, or just swirl in some plain greek yogurt before serving.

Can you freeze Chicken Enchilada Soup

Yes. Place your cooled soup in a ziploc freezer bag (or freezer safe container) and store in freezer for up to 3 months.

Thaw in refrigerator overnight and heat on stove top or microwave until warm. ENJOY.

If you love turning your favorite comfort food dinners into soup…here are some ideas:

MORE Easy Dinner Recipes

Yield: serves 6

Slow Cooker Chicken Enchilada Soup

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Fix it and forget it, this Slow Cooker Chicken Enchilada Soup Recipe is an easy weeknight dinner idea! Recipe includes instant pot and stove top directions too!

Ingredients

  • 1 1/2 lb chicken breasts, boneless, skinless (or use thighs)
  • 3 cups chicken broth
  • 10oz can red enchilada sauce
  • 15oz can black beans, drained and rinsed
  • 15oz can sweet kernel corn, drained
  • 1 can (3.5 oz) chopped green chilies
  • 1 Tbsp ground cumin
  • 1/2 tsp garlic salt
  • 1 Tbsp minced onion
  • 1 lime, juiced
  • garnish tortilla strips, cheddar cheese, sour cream, etc

Instructions

FOR THE SLOW COOKER

  1. In large slow cooker, add all ingredients. Turn on low and cook for 6-8 hours. Remove chicken and shred with two forks. Return to slow cooker.
  2. Serve with tortilla strips, plain greek yogurt, fresh cilantro, and shredded cheddar cheese. ENJOY!

For the Instant Pot

  1. First, select "SAUTE" on the instant pot and add 1 Tbsp olive oil with chicken breasts. Sear the breasts 3 minutes each side.
  2. Remove chicken and add in chicken broth. Using a wooden spoon, scrape up the bits at the bottom of the pot (to prevent the burn notice). Add in seasonings, enchilada sauce, beans, corn, chilies, and return the chicken to the pot.
  3. Secure the lid and select "HIGH PRESSURE" for a cook time of 18 minutes. Do a quick release of pressure when cook time ends. Remove chicken and shred it with two forks.
  4. Return chicken to soup and serve with all the toppings.

For the Stove Top

  1. Add all the ingredients to a dutch oven and simmer on medium-low, covered, for one hour. 
  2. Remove chicken and shred with two forks and return to soup pot.
  3. Add the chicken back in and serve with your favorite toppings.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 409Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 105mgSodium: 1362mgCarbohydrates: 39gFiber: 9gSugar: 8gProtein: 47g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published August 21, 2012. Photos updated 2019.

Fix it and forget it, this Slow Cooker Chicken Enchilada Soup Recipe is an easy weeknight dinner idea! Recipe includes instant pot and stove top directions too!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on November 6, 2019

Comments & Reviews

  1. Sorry, but I found this soup to be tremendously bland. I used Old El Paso enchilada sauce, which I know is a good brand. This wound up just tasting like chicken, black beans and corn in lightly salted water. Definitely would not make again.

    1. I’m sorry to hear that. It’d definitely one of our favorites, I guess everyone has their own taste preferences.

  2. This is the 3rd recipe that I have made from your blog in the past 5 days. It is another amazing recipe! Loving it! Thank you for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *