With 10-minutes of prep time, you’ll love this quick & easy Crockpot Chicken Enchilada Soup. Packed with spices, veggies, and beans, it’s so flavorful and hearty. Put this recipe on your meal plan this week!
Without question, this is one of those recipes you’ll make over and over again. The zesty flavors come together to create a satisfying soup that’s perfect when you’re craving Mexican food or when you need an easy dinner the family will love.
AND it’s even better the next day.
It tastes like you’re eating an enchilada with a spoon!
Here are more family-friendly slow cooker soups and stews.
Table of Contents
Ingredients
Chicken Breasts – skinless & boneless
Chili Powder
Cumin
Salt & Pepper
Garlic – minced
Corn Kernels – frozen
Black Beans – rinsed and drained
Onion – diced
Red Bell Pepper – diced
Tomatoes – diced
Red Enchilada Sauce
Chicken Broth
You likely have most of these simple ingredients in your pantry. Since it’s a key ingredient, you can always make your own enchilada sauce.
Just like in Crockpot Chicken Noodle Soup, the chicken goes in raw and is shredded before serving.
How to Make – Step By Step Instructions
Step 1 – Prep Chicken
Place chicken in the bottom of your crockpot. Sprinkle it with your spices (chili powder, cumin, salt & pepper) and add your minced garlic.
Step 2 – Add Remaining Ingredients
Next, add your frozen corn, black beans, onion, and bell pepper on top of the chicken. Then, pour in the tomatoes (and liquid from the can), enchilada sauce, and chicken broth.
Step 3 – Cook
Put the lid on the crockpot and cook your enchilada soup on LOW for 6-7 hours or HIGH for 3-4 hours. Whatever fits your schedule.
Step 4 – Shred Chicken
At the end of the cooking time, shred your chicken with two forks either in the crock or take it out, shred it on a plate, and then return it to the crock.
Step 5 – Add Toppings!
Serve up your soup and top it with your favorite toppings!
Can I Make This On The Stove Top?
This crockpot soup recipe is not only easy, but it’s also very forgiving. Yes, you can make it on the stovetop. Simply cut your chicken into chunks, put it and your remaining ingredients in a large pan and let it cook for a few hours.
Top and serve! Dinner is done!
Tips & Tricks
- Boneless, skinless Chicken breast meat or chicken thighs are equally good in the recipe.
- To add spice to your slow cooker enchilada soup, add some diced jalapeno peppers.
- This recipe is made in a 6-quart slow cooker.
Additions & Substitutions
- Try adding spicy Mexican-style diced tomatoes instead of regular.
- Swap pinto beans for the black beans.
- Dice up and add zucchini or summer squash.
Toppings
Just like our Crock Pot Taco Soup, toppings make the meal! Our family thinks this is the best part of dinner. It’s incredible when you spoon a bit of the soup topped with melted cheese and crunchy chips into your mouth.
Try any of these on top of your Enchilada Soup for added flavor and texture.
Shredded Cheese
Sour cream
Tortilla chips, strips, OR Fritos
Sliced jalapeno
Diced avocado
Cilantro
Green Onions
Fresh Squeezed Lime Juice
Do you know what goes well with this soup besides the yummy toppings? Cornbread. Yep, try it!
More Crockpot Soups & Stews
Slow Cooker Chicken Noodle Soup
Crockpot White Chicken Chili
Healthy Crockpot Turkey Chili
Crockpot Taco Soup
Slow Cooker Vegetable Soup
How To Store
REFRIGERATOR – The best way to store any leftover soup is in an airtight container in the fridge for up to 5 days.
FREEZER – You can easily freeze your Crockpot Chicken Enchilada Soup. Place your cooked and cooled soup in an airtight container and place it in the freezer for up to 3 months. Don’t forget to label and date it!
FREEZER MEAL – To make this a dump-and-go freezer meal, place all the ingredients except your toppings in a freezer-safe bag or container. Don’t forget to label, date, and put cooking instructions on the bag.
To cook, thaw your soup in the refrigerator overnight and then follow the cooking instructions.
We love having some freezer meals stashed in the freezer. It’s so easy to get dinner on the table when we’re crazy busy!
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Crockpot Chicken Enchilada Soup Recipe
Equipment
- 6-quart Slow Cooker
- forks
Ingredients
- 2 pounds boneless skinless chicken breast (or chicken thighs)
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper (or to taste)
- 3 cloves garlic (minced)
- 2 cups frozen corn kernels (you can also use canned)
- 1 large yellow onion (peeled and diced)
- 1 large red bell pepper (cored, seeded, and diced)
- 28 ounces cans black beans (two 10 ounce cans rinsed and drained)
- 20 ounces cans of diced tomatoes (two 10 ounce cans with juice)
- 20 ounces cans of enchilada sauce (two cans )
- 2 cups chicken broth
Optional Toppings
- shredded cheese
- diced avocado
- tortilla chips
- sour cream
- chopped fresh cilantro
- fresh lime juice
Instructions
- Place chicken in the bottom of the crockpot. Sprinkle it with chili powder, cumin, salt & pepper, and add your minced garlic.
- Add the frozen corn, black beans, onion, and bell pepper on top of the chicken. Then, pour in the tomatoes (and liquid from the can), enchilada sauce, and chicken broth.
- Put the lid on the crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- At the end of the cooking time, shred the chicken with two forks either in the crock or take it out, shred it on a plate, and then return it to the crockpot.
- Serve up the soup and top it with your favorite toppings!
Notes
- Boneless, skinless Chicken breast meat or chicken thighs are equally good in the recipe.
- To add spice to your slow cooker enchilada soup, add some diced jalapeno peppers.
- This recipe is made in a 6-quart slow cooker.
