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

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: 409 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 105mg Sodium: 1362mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 9g Sugar: 8g Sugar Alcohols: 0g Protein: 47g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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!

**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**

37 comments on “Slow Cooker Chicken Enchilada Soup”

  1. Those bowls look AWESOME and satisfying! I’ve never tried making an enchilada soup and I know it would instantly be a household favorite! 😉

  2. Since I just got home from work this gave me the perfect idea for dinner… Enchilada Soup from Chili’s… will have to do until I can make this.

  3. I just ate dinner but my tummy just rumbled. This sounds SO good. I can’t wait for it to cool off here – because this is going into my repertoire for sure!

  4. Oh yes, I definitely want a bite – no, a giant bowlful. Sooooo yummy looking. I love my slow cooker too – pinning this one. Thanks for sharing.

  5. I LOVE that this soup can be made in the slow cooker! I can’t wait to give it a try….looks super delicious! 🙂

  6. I’m starting to not trust the slow cooker. The last few dishes I’ve made have been bland.

    http://www.shilohstaste.com

  7. If you can’t get enchilada sauce, what do you recommend we use?

  8. My favorite flavors all in a soup! I love using the slower cooker and always need great ideas, like this!

  9. Ohh yummy! I love how simple and not many ingredients are in your recipe. Looks delicious!!!

  10. I do want to take a big bite of that soup!! I can’t wait for chilly Fall days and warm yummy soup!!! This one looks super delicious!!!

  11. Now, normally I’m anti-slurping, but there’s nothing I’d want more than to slurp this soup down! It looks so amazing and I love that picture of the bite with all those yummy black beans and chicken and corn. Delish!

  12. I love all of these flavors! This is great that you make this in the crockpot!

  13. Aimee, this looks awesome! I love making soup in my slow-cooker, and this enchilada version sounds amazing. I’m a sucker for anything Mexican-food related–we’ll definitely be making this recipe this fall!

  14. I’ve been dying to make tortilla soup lately- especially after my honeymoon in Mexico where we ate it almost every day! This one looks delicious! And also, I need a slow cooker!

    Sues

  15. This looks delicious! Pinning now!

  16. I love this soup, and your photos are gorgeous. Thanks for linking to the Weekend Potluck. Have a terrific week!
    ~Kim

  17. Yummy! It reminds me of a soup I ate by the gallon when I worked at Cracker Barrel. And I am addicted to my crockpot.

    Thanks

    Erin – ekcantcook.blogspot.com

  18. yum this is one of my favorite soups and now I’m so happy to see it in the slow cooker!!

  19. Eileen

    Is the minced onion “dried” or “fresh?” Thank you! Looks like a great recipe.

  20. Vanessia

    I made this a few weeks ago and served it over some rice and it was so good. Going to make it again tomorrow the whole family loved it!!

  21. Karen

    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!

  22. Stephanie

    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.

  23. Pingback: Foodies Network » Slow Cooker Chicken Enchilada Soup

  24. Pingback: Racheldevlin | Pearltrees

  25. Pingback: Slow Cooker Beef Enchiladas- Shugary Sweets

  26. Pingback: Thanksgiving Cookie Cake and a Turkey Day Roundup! - Shugary Sweets

  27. Pingback: Slow Cooker Chicken Enchilada Chili Recipe

  28. Pingback: Enchilada Beef Roll Ups Recipe

  29. Jennifer

    Okay, this was SO tasty! My husband and I loved it and I can’t wait to make it again!

  30. April

    Love this soup! Simple to make and full of flavor!

  31. Katerina @ diethood .com

    mmm..this looks so warm, hearty and delicious!! Perfect for the cold weather we are having!

  32. Laura Reese

    This soup is so delicious and easy to whip up! Perfect fall soup recipe. I love adding sliced avocado. 

Leave a Reply

Your email address will not be published.