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.
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.
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
- 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
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.
SLOW COOK – Place the lid on top and cook on high for 5 hours.
SHRED – Once the soup is done cooking, remove the chicken breast. Place in a bowl and shred. Return back to the soup. Mix well.
LADLE – Ladle the chicken enchilada soup into bowls. Add about a quarter cup of rice to each bowl.
TOP – Top with a little bit of avocado, shredded cheddar and sour cream. Crush a few tortilla chips on top and enjoy!
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
Yes, absolutely you can make this soup with boneless skinless chicken thighs instead. Cooking time should be about the same.
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.
Depending on the ingredients used a one cup servings is 356 calories.
Carbohydrates: 43g | Protein: 19g | Fat: 13g
Tips & Tricks
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
Still craving Mexican? Try these other enchilada inspired recipes.
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!
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Crockpot Chicken Enchilada Soup
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
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