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Katie's Cucina » Recipes » Soups and Stews

Crockpot Chicken Enchilada Soup

Published: Feb 22, 2022 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Chicken enchilada soup in white bowl with spoon
Chicken enchilada soup in white bowl with spoon, title text above
two images separated by title text; bottom: chicken enchilada soup ladled out of crock pot, top: soup served in white bowl and topped with avocado and cheese
two images with title text above; right: chicken enchilada soup ladled out of crock pot, left: soup served in white bowl and topped with avocado and cheese
Chicken enchilada soup in white bowl with spoon, title text below
two images separated by title text; top: chicken enchilada soup ladled out of crock pot, bottom: soup served in white bowl and topped with avocado and cheese

Crockpot Chicken Enchilada Soup takes minutes to put together in the morning and yields a delicious dinner after a busy day at work and school. Fresh chicken breast paired with diced onions and bell peppers and the help of a few canned ingredients make this soup come to life.

Chicken enchilada soup in white bowl on top of colorful blanket

Whenever I’m in need of a delicious and filling dinner for a busy weeknight I turn to my Crockpot Chicken Enchilada Soup recipe. I can prep most of the soup the night before and then just dump the ingredients into the crockpot the next day and be on my way! When I get home I’m welcomed by the inviting and delicious smells of enchiladas! The fun part comes once you are ready to serve. You can add a wide variety of toppings on top. I let my kids get involved in topping their own soup which I always feel like it helps them actually eat the food that I cook. Something about them doing it for themselves gives them the self satisfaction and they gobble it right up.

Table of contents

  • Why this Recipe Works
  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Enchilada Recipes

Why this Recipe Works

Basic ingredients that are found in your refrigerator and pantry.

Very little hands on prep time.

One pot to clean!

The slow cooker does all the cooking for you allowing you to go about your days.

Ingredients

Recipe ingredients: chicken breast, rice, corn & black beans, cilantro, onion & bell pepper, rotel, enchilada sauce, and chicken broth
  • Chicken – I like to use 2-3 chicken breast for this chicken enchilada soup recipe.
  • Veggies – I like a combination of onions, bell pepper, rotel, and frozen corn.
  • Beans – One can of black beans drained is all you need although you could use pinto beans to switch it up.
  • Broth – One box of broth is all you need. Or you can make your own chicken broth prior to making the slow cooker soup.
  • Sauce – I like to use a large 19 ounce can of enchilada sauce to simplify the soup.
  • Rice – I love to add cooked rice to the soup after it’s done cooking. I will add the rice to each bowl so that it doesn’t swell and take all the broth.
  • Cilantro – Adding fresh cilantro at the end to give it an additional layer of fresh flavor. If you aren’t a fan of cilantro simply leave it out.

Directions

Chicken enchilada soup ingredients placed inside crock pot

COMBINE – Combine the mild enchilada sauce, black beans, diced tomatoes and green chiles, boneless chicken breast, chicken stock, diced onions and bell peppers, and frozen corn into a slow cooker. Mix well.

Water added to chicken enchilada soup ingredients inside crock pot

SLOW COOK – Place the lid on top and cook on high for 5 hours.

Top view of chicken enchilada soup in crock pot

SHRED – Once the soup is done cooking, remove the chicken breast. Place in a bowl and shred. Return back to the soup. Mix well.

Chicken enchilada soup ladled out of crock pot

LADLE – Ladle the chicken enchilada soup into bowls. Add about a quarter cup of rice to each bowl.

Chicken enchilada soup in white bowl on top of colorful blanket

TOP – Top with a little bit of avocado, shredded cheddar and sour cream. Crush a few tortilla chips on top and enjoy! 

FAQs

Spoonful of chicken enchilada soup with white bowl of soup in background

Here are all the frequently asked questions readers have asked when making this recipe.

Can I make this soup with chicken thighs instead of chicken breast?

Yes, absolutely you can make this soup with boneless skinless chicken thighs instead. Cooking time should be about the same.

How do you easily shred chicken breast?

You can use the tines of two fork to easily shred chicken breast. Or you can use a KitchenAid Stand Mixer fitted with a paddle attachment. Place the chicken breast in the bowl and start the mixer on “low” speed. This will only take 30 seconds to one minute tops. Turn the machine off once all the chicken is shredded to your desired consistency.

How many calories are in Chicken Enchilada Soup?

Depending on the ingredients used a one cup servings is 356 calories.
Carbohydrates: 43g | Protein: 19g | Fat: 13g

Tips & Tricks

Chicken enchilada soup in white bowl on top of colorful blanket

Here are a few of my favorite tips and tricks I’ve learned when making Crockpot chicken enchilada soup.

  • Chicken Stock – If you prefer you can make your own chicken stock for this recipe.
  • Toppings – We love to add additional fresh cilantro, cheese, sour cream, diced avocado, and even crumbled tortilla chips.
  • Rice – The cooked rice should be added at the end of the soup. I have not tested cooking rice in the soup and do not know if the rice would cook through for the duration of the cooking.
  • Bulk Cook Rice – I always have 1-2 cups of rice on hand at any given time. Whenever I make fresh rice I’ll make an extra cup so that I can either use it later in the week OR freeze to use for a future recipe like this soup recipe.
  • Prep Ahead – You can prep most of the ingredients in a ziploc baggie the night before making this for an easy make ahead meal!
  • Batch Prep – If you’re prepping early in the week for a meal and you know you’ll be using that same fresh produce ingredient a few more times throughout the week, take the extra few minutes and chop all of it and store it in a sealed container in your refrigerator. Then you’ll have it already prepped and ready for you throughout the week.

Enchilada Recipes

Top view of chicken enchilada soup in white bowl on top of colorful blanket

Still craving Mexican? Try these other enchilada inspired recipes.

  • Chicken and Cheese Enchiladas
  • Spicy Enchilada Sauce
  • Slow Cooker Salsa Chicken
  • Beef & Green Chile Enchiladas
  • Green Enchilada Chicken Soup

If you make this Slow cooker chicken enchilada soup recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

square photo of a white bowl filled with chicken soup, sour cream, cheese, and diced avocado with a spoon in the soup.

Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup takes minutes to put together in the morning and yields a delicious dinner after a busy day at work and school. Fresh chicken breast paired with diced onions and bell peppers and the help of a few canned ingredients make this soup come to life.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 8
Calories: 356kcal
Author: Katie

Equipment

  • 1 Slow Cooker

Ingredients

  • 19 ounces Mild Enchilada Sauce
  • 15 ounces Black Beans drained
  • 10 ounces Rot*el
  • 3 Boneless Skinless Chicken Breast
  • 32 ounces Chicken Stock
  • ½ cup Onions diced
  • ½ cup Bell Peppers diced
  • 1 cup Frozen Corn Kernels
  • ½ cup Cilantro minced
  • 2 cups Cooked Rice divided
  • 1 Avocado diced and divided
  • 1 cup Shredded Cheddar Cheese divided
  • ¼ cup Sour Cream divided

Instructions

  • Combine the mild enchilada sauce, black beans, diced tomatoes and green chiles, boneless chicken breast, chicken stock, diced onions and bell peppers, and frozen corn into a slow cooker. Mix well.
  • Place the lid on top and cook on high for 5 hours.
  • Once the soup is done cooking, remove the chicken breast. Place in a bowl and shred. Return back to the soup and add in the minced cilantro. Mix well and ladle into bowls. Add about a quarter cup of rice to each bowl.
  • Top with a little bit of avocado, shredded cheddar and sour cream. Crush a few tortilla chips on top and enjoy! 

Notes

  • Chicken Stock – If you prefer you can make your own chicken stock for this recipe.
  • Toppings – We love to add additional fresh cilantro, cheese, sour cream, diced avocado, and even crumbled tortilla chips.
  • Rice – The cooked rice should be added at the end of the soup. I have not tested cooking rice in the soup and do not know if the rice would cook through for the duration of the cooking.

Nutrition

Serving: 1cup | Calories: 356kcal | Carbohydrates: 43g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 941mg | Potassium: 679mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1026IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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