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!

Love easy Tex Mex recipes? Try our Instant Pot Chicken Fajitas in the pressure cooker for a fast, hearty meal. Or give this Beef Taco Skillet a try tonight!

Why this Recipe Works

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

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

STEP 2. Add in cumin, kosher 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!

Instant Pot Directions

Can you make Chicken 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.

Stove Top Directions

Let’s make this enchilada soup on the stove top!

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 and Tricks

• 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.

MORE Easy Dinner Recipes

• Slow Cooker Cilantro Lime Chicken
• Slow Cooker Barbacoa
• Chicken Alfredo
• Buffalo Chicken Pasta
• French Onion Soup
• Instant Pot Broccoli Cheddar Soup

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Slow Cooker Chicken Enchilada Soup

4.72 from 28 votes

By: Aimee

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!

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6 servings

Equipment

• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven with Self Basting Lid . (Island Spice Red)
• Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
• Ninja 3-in-1 Cooking System

Ingredients 

1x2x3x

• ▢ 1 ½ pounds chicken breasts boneless, skinless (or use thighs)
• ▢ 3 cups chicken broth
• ▢ 10 ounce can red enchilada sauce
• ▢ 15 ounce can black beans drained and rinsed
• ▢ 15 ounce can sweet kernel corn drained
• ▢ 1 can chopped green chilies 3.5 ounce
• ▢ 1 Tablespoon ground cumin
• ▢ ½ teaspoon garlic salt
• ▢ 1 Tablespoon minced onion
• ▢ 1 lime juiced
• ▢ garnish tortilla strips cheddar cheese, sour cream, etc

Instructions 

For the Slow Cooker

• 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.
• Serve with tortilla strips, plain greek yogurt, fresh cilantro, and shredded cheddar cheese. ENJOY!

For the Instant Pot

• 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.

For the Stove Top

• 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.

Notes

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.

Nutrition

Calories: 409kcal, Carbohydrates: 39g, Protein: 47g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Cholesterol: 105mg, Sodium: 1362mg, Fiber: 9g, Sugar: 8g

Course: Soups and Stews

Cuisine: Mexican

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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!