Crock Pot Chicken Enchilada Soup
Crock Pot Enchilada Soup is a hearty chicken soup packed with bold flavors. Grab the ingredients, dump it all in and let the slow cooker work its magic!
A FILLING SOUP RECIPE
I absolutely love soups! I have a stovetop version of this Chicken Enchilada Soup and I often get asked about making it in the crock pot so I played with the recipe a bit and changed it up just slightly to make it a little more hands off and to make it a true “dump and go” recipe. I think my favorite part is that it uses so many common ingredients and everyone can still customize their own bowl with their favorite toppings. It’s easy to adjust the spice levels so if you like it a little more spicy, that is a simple adjustment. Plus, leftovers are super delicious for your work lunch the next day!
FREQUENTLY ASKED QUESTIONS:
Sure, if you don’t want to use the Slow Cooker tonight, you can make my Stovetop Chicken Enchilada Soup.
You will want to add some corn flour (masa harina). Whisk together about 1/2 cup of corn flour with the chicken broth then whisk that into the soup mixture before cooking. It will give you a slightly thicker soup base. If, for some reason, it comes out too thick for your liking, just add a bit more chicken broth. This also adds great flavor.
If you don’t like black beans, you can use other options like pinto beans, northern beans, etc. Or, just leave the beans out if you don’t care for beans in your soups.
A few of our favorite toppings to try are sliced avocado, sour cream, tortilla strips, sliced limes, and sliced green onion.
Sure. This can be cooked on high for 4 hours instead of low.
You bet. If you want to bring some spice to the soup, add some red pepper flakes or some jalapenos.
Leftover Enchilada Soup can be stored in an airtight container and should be kept in the fridge for up to 3 days. You can freeze leftovers in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless,skinless chicken breasts– in place of chicken breasts, you could use chicken thighs. If you don’t want to use that, you could try ground turkey, or some cooked and crumbled ground beef.
- whole kernel corn– You could use a bag of the frozen corn that you thaw. If you don’t like corn, just leave it out.
- black beans – see my Frequently Asked Questions above for different bean ideas or you can leave the beans out entirely.
- fire roasted diced tomatoes– I love using fire roasted tomatoes in recipes like this one, it really elevates the flavor. But, if you can’t find them or don’t want to use them, you can go with regular canned petite diced tomatoes.
- chicken broth – if you need to control the sodium, you can use low or no sodium. Homemade Chicken Broth is an option as well.
- red enchilada sauce– you can use whatever enchilada sauce you prefer. I go with a mild version but you can grab the medium or hot version for more kick. You can even go through the trouble of making it homemade if you like. I have a homemade recipe that I use for my Chicken Enchiladas that you can use.
- small onion – Don’t like onions? Leave it out.
- can diced green chiles – I do not think this adds spiciness 9i use the mild version) but if you are concerned about that at all, just leave them out. No need for a replacement.
- garlic– You can use jarred garlic or fresh garlic.
- ground cumin – don’t like cumin, just leave it out.
- chili powder – again, I use a mild chili powder. I like to keep the flavors pretty tame for this. But you can use a spicy chili powder to give it more of a kick.
- salt and pepper
HOW T:O MAKE CROCK POT CHICKEN ENCHILADA SOUP
To a 5-6 quart slow cooker add the chicken, corn, black beans, tomatoes, chicken broth, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt and pepper. Stir everything together. Then cover and cook on low for 6 hours or high for 4 hours (until chicken is thoroughly cooked and easily shreddable). Remove the chicken and shred with two forks or cut into small pieces. Add the chicken back to the slow cooker and stir.
Then serve with your favorite toppings!
CRAVING MORE RECIPES?
Crock Pot Chicken Enchilada Soup
Ingredients
- 1 pound boneless, skinless chicken breasts (can use thighs)
- 15 ounce can whole kernel corn, drained
- 15 ounce can black beans, drained and rinsed
- 14.5 ounce can fire roasted diced tomatoes, undrained
- 14.5 ounce can chicken broth (can use low or no sodium)
- 10 ounce can red enchilada sauce
- 1 small onion, finely diced
- 4 ounce can diced green chiles, undrained
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon salt (optional, to taste)
- ½ teaspoon black pepper
Topping ideas:
- sliced avocado, sour cream, tortilla strips, sliced limes, sliced green onion
Instructions
- To a 5-6 quart slow cooker add 1 pound boneless, skinless chicken breasts, 15 ounce can whole kernel corn, drained, 15 ounce can black beans, drained and rinsed, 14.5 ounce can fire roasted diced tomatoes, undrained, 14.5 ounce can chicken broth, 10 ounce can red enchilada sauce, 1 small onion, finely diced, 4 ounce can diced green chiles, undrained, 3 cloves garlic, minced, 1 ½ teaspoons ground cumin, 1 ½ teaspoons chili powder, 1 teaspoon salt and 1/2 teaspoon black pepper.
- Stir everything together.
- Then cover and cook on low for 6 hours or high for 4 hours (until chicken is thoroughly cooked and easily shreddable).
- Remove the chicken and shred with two forks or cut into small pieces.
- Add the chicken back to the slow cooker and stir.
- Then serve with your favorite toppings like sliced avocado, sour cream, tortilla strips, sliced limes, sliced green onion.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi there. I haven’t made this yet but it’s going on the menu next week. It sounds delicious. I have a question though…it’s difficult to tell but the recipe calls for 1 lb of chicken breasts. In looking at the picture of the ingredients , that looks Like a good deal more than a pound Does it heed to be a pound or should it be more?
Thanks a bunch
Elizabeth
Nope just a pound (about 2 breasts generally) is fine, but if you have slightly more, that still works 🙂 Sorry about that. I was working on two different recipes with chicken breasts when I photographed this and I emptied out a larger pack onto the plate but the recipe is correct. Hope you love it!
Thanks so much! I’m sure we will