Crock Pot Chicken Enchilada Soup

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This Crock Pot Chicken Enchilada Soup is a hearty slow cooker dinner loaded with tender shredded chicken, black beans, corn, fire roasted tomatoes and zesty enchilada sauce.

The green chiles, garlic, cumin and chili powder give the broth tons of Tex-Mex flavour without making the recipe complicated.

Just dump everything into the crock pot, let it simmer away, then shred the chicken right before serving.

Pile each bowl with cheese, tortilla strips, sour cream, cilantro or lime for an easy family dinner that feels extra fun at the table.

Why This Recipe is a Winner!

• Easy dump-and-go dinner: Everything goes right into the crock pot with minimal prep, making this a great recipe for busy weeknights.
• Loaded with flavour: Enchilada sauce, fire roasted tomatoes, green chiles, garlic, cumin and chili powder give the soup a bold Tex-Mex flavour.
• Hearty and filling: Chicken, black beans and corn make this soup satisfying enough to serve as a full meal.
• Flexible cook time: Make it on high in 3-4 hours or let it cook low and slow for 6-8 hours.
• Great for toppings: Finish each bowl with cheese, tortilla strips, sour cream, cilantro, avocado, lime or any of your favourite enchilada toppings.
• Perfect for leftovers: The soup reheats well, so it’s great for easy lunches or meal prep.

Ingredients You'll Need

• Boneless skinless chicken breasts: The chicken cooks right in the soup until tender, then gets shredded and stirred back into the crock pot.
• Corn: A can of drained corn adds a little sweetness, colour and texture to the soup.
• Black beans: Be sure to drain and rinse the black beans before adding them. They make the soup hearty and filling.
• Fire roasted tomatoes: These add smoky tomato flavour and help build a rich, cozy broth.
• Chicken broth: The broth gives the soup its base and helps everything simmer together in the slow cooker.
• Enchilada sauce: This is where a lot of that classic enchilada flavour comes from. Use your favourite mild, medium or hot version depending on how spicy you like it.
• Green chiles: A small can of green chiles adds extra flavour without making the soup too spicy.
• Yellow onion: Diced onion cooks down into the broth and adds savoury flavour.
• Garlic: Fresh minced garlic gives the soup a deeper, more homemade flavour.
• Cumin: Cumin adds warm, earthy flavour that pairs perfectly with the enchilada sauce and beans.
• Chili powder: This gives the soup a bold Tex-Mex flavour and a little extra warmth.
• Salt and pepper: These simple seasonings help bring all the flavours together.
• Toppings: Finish your bowls with shredded cheese, tortilla strips, sour cream, cilantro, lime, avocado, jalapeños or any of your favourite enchilada toppings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I placed the boneless, skinless chicken breasts in the bottom of my slow cooker.

 STEP 2: 

I added corn, black beans, tomatoes, green chiles, and onion to the pot.

 STEP 3: 

Then I added garlic, cumin, chili powder, salt, pepper, chicken broth and red enchilada sauce to the pot.

I placed the lid on the pot and cooked it on HIGH for 4 hours.

 STEP 4: 

I removed the chicken breasts from the pot, shredded them and then returned the shredded chicken to the pot.

 STEP 5: 

I ladled the soup into bowls and topped it with tortilla stips, shredded cheese and lime wedges.

Every spoonful is loaded with tender shredded chicken, sweet corn, black beans and that cozy enchilada-style broth that tastes even better with all your favourite toppings piled on top.

It’s warm, hearty and just messy enough in the best way, especially with crunchy tortilla strips, melty cheese and a dollop of sour cream stirred in.

If you are looking for a hearty slow cooker soup recipe, then you need to try this Crock Pot Chicken Enchilada Soup!

• Use large chicken breasts: If your chicken breasts are on the smaller side, you may want to use three instead of two so the soup is nice and hearty.
• Drain and rinse the beans: This keeps the broth from turning murky and helps control the saltiness.
• Choose your enchilada sauce carefully: Mild, medium or hot enchilada sauce will all work, so pick one based on how spicy you want the soup.
• Don’t skip the toppings: Shredded cheese, sour cream, tortilla strips, cilantro, lime, avocado or jalapeños really make each bowl feel loaded.
• Shred the chicken at the end: Once the chicken is fully cooked, remove it, shred it with two forks, then stir it back into the soup.
• Adjust the thickness if needed: If you like a brothier soup, add a splash more chicken broth after shredding the chicken. If you want it thicker, let it sit uncovered for a few minutes before serving.
• Taste before serving: Enchilada sauce and broth can vary in saltiness, so give the soup a taste at the end and adjust the seasoning if needed.
• Make it creamier: Stir in a little cream cheese, sour cream or heavy cream at the end if you want a richer, creamier enchilada soup.

Substitutions and Variations

• Use chicken thighs: Boneless skinless chicken thighs can be used instead of chicken breasts for extra tender, juicy chicken.
• Swap the beans: Pinto beans, kidney beans or white beans can be used in place of black beans.
• Use frozen corn: Frozen corn works well if you don’t have canned corn on hand. Just add it straight to the crock pot.
• Make it creamy: Stir in cream cheese, sour cream, heavy cream or shredded cheddar at the end for a creamier chicken enchilada soup.
• Change the heat level: Use mild, medium or hot enchilada sauce, add jalapeños, or stir in a little cayenne pepper for more spice.
• Add more vegetables: Bell peppers, diced zucchini or extra onions can be added to bulk up the soup.
• Use rotisserie chicken: Add shredded rotisserie chicken during the last 30 minutes of cooking instead of starting with raw chicken breasts.
• Make it thicker: Stir in crushed tortilla chips, masa harina or a cornstarch slurry near the end of cooking to thicken the broth.
• Top it like nachos: Add shredded cheese, sour cream, avocado, green onions, crushed tortilla chips, cilantro, lime wedges or sliced jalapeños before serving.

Frequently Asked Questions

Can I use frozen chicken breasts for this recipe?

• For best results, use thawed chicken breasts so they cook evenly and safely in the crock pot.

Can I use rotisserie chicken instead of raw chicken?

• Yes. Add shredded rotisserie chicken during the last 30 minutes of cooking so it has time to warm through without drying out.

How do I store leftovers?

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Can I freeze Crock Pot Chicken Enchilada Soup?

• Yes. Let the soup cool completely, then freeze it in airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.

Crock Pot Chicken Enchilada Soup

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

This Crock Pot Chicken Enchilada Soup is an easy slow cooker dinner made with tender shredded chicken, black beans, corn, fire roasted tomatoes, green chiles and enchilada sauce.

Serve it with your favourite toppings like shredded cheese, sour cream, tortilla strips, cilantro and lime for a hearty Tex-Mex soup the whole family will love.

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Ingredients

• 2 large boneless skinless chicken breast
• 1 (15 oz.) can of corn, drained
• 1 (15 oz.) can of black beans, drained and rinsed
• 1 (14.5 oz.) can of fire roasted tomatoes
• 1 (14.5 oz.) can of chicken broth
• 10 ounce can of enchilada sauce
• 4 ounce can of green chiles
• ½ a large yellow onion, diced
• 3 cloves of garlic, minced
• 1 tsp. cumin
• 1 ½ tsp. chili powder
• 1 tsp. salt
• ½ tsp. pepper

Optional Toppings

Toggle ingredient group

• shredded cheese
• lime wedges
• tortilla strips
• chopped cilantro
• sour cream

Instructions

1. To your crockpot, add the chicken.
2. Add the corn, black beans, tomatoes, green chiles, and onion.
3. Add the garlic, cumin, chili powder, salt, and pepper.
4. Pour in the chicken broth and the enchilada sauce.
5. Cook on low for 6-8 hours or high for 3-4.
6. Once cooking is completed, shred the chicken and return to the crock pot.
7. Serve with your favorite toppings- cheese, tortilla strips, cilantro, lime, sour cream, etc..
8. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 35mgSodium: 741mgCarbohydrates: 19gFiber: 5gSugar: 6gProtein: 18g

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