Warm up with this incredibly easy Slow Cooker Chicken Enchilada Soup, a delightful one-pot meal packed with tender chicken, hearty beans, sweet corn, and rich tomatoes, all swimming in a savory, spiced broth. It’s the ultimate comfort food, perfect for busy weeknights and chilly evenings alike.
For more slow cooker favorites that simplify your meal times without compromising on flavor, be sure to explore recipes like this comforting Crockpot Corn Chowder or the family-friendly Crock Pot Cheeseburger Soup.
There’s nothing quite like the convenience and comforting warmth that a slow cooker brings to home cooking, especially when it comes to soups. While I cherish my classic Chicken Enchilada Soup, which is a regular staple in my kitchen, having a dedicated slow cooker version is an absolute game-changer. This recipe is designed for maximum ease, allowing you to achieve rich, complex flavors with minimal effort.
Imagine coming home to the enticing aroma of a savory, Tex-Mex-inspired meal already prepared. This slow cooker chicken enchilada soup turns that dream into reality. It’s essentially a “dump and stir” recipe, meaning you simply combine most of the ingredients, let your slow cooker work its magic, and return to a flavorful, hearty soup. The beauty of this method lies in how the ingredients meld together over hours, creating a depth of flavor that’s hard to beat. Plus, I always make a generous batch, ensuring delicious leftovers for lunch the next day, which often taste even better as the flavors deepen overnight!
Why You’ll Love This Slow Cooker Chicken Enchilada Soup
This Slow Cooker Chicken Enchilada Soup isn’t just another recipe; it’s a culinary experience designed for convenience, flavor, and pure comfort. Here’s why it’s destined to become a new favorite in your household:
- Effortless Preparation: The true genius of this recipe lies in its simplicity. With minimal chopping and almost zero hands-on cooking, it’s the definition of a “set it and forget it” meal. Perfect for those busy days when you want a homemade dinner without the fuss.
- Rich, Authentic Flavor: Every spoonful is bursting with the vibrant, zesty flavors of classic chicken enchiladas, transformed into a comforting soup. The slow cooking process allows the spices, enchilada sauce, and fresh vegetables to meld together beautifully, creating a deep, satisfying taste.
- Hearty and Filling: Packed with tender chicken, protein-rich beans, and a medley of vegetables, this soup is incredibly satisfying. It’s a complete meal in a bowl, guaranteed to warm you from the inside out and keep you full.
- Customizable to Your Liking: Whether you prefer a milder taste or a fiery kick, this soup is easy to adapt. Adjust the type of enchilada sauce, add extra chili powder, or pile on your favorite toppings to personalize each serving.
- Fantastic for Meal Prep: This soup holds up wonderfully in the refrigerator, making it an excellent choice for meal prepping. Enjoy delicious, ready-to-heat lunches or dinners throughout the week, knowing the flavors only get better with time.
- Family-Friendly: Its crowd-pleasing flavors appeal to a wide range of palates. Even picky eaters will likely find something to love, especially with a selection of fun toppings.
Essential Ingredients for Your Slow Cooker Chicken Enchilada Soup
Crafting the perfect Slow Cooker Chicken Enchilada Soup starts with understanding each ingredient’s role. Here’s a detailed look at what you’ll need to create this comforting masterpiece:
- Chicken Broth: You’ll begin with 3 cups of chicken broth, which forms the flavorful base of our soup. For a slightly thinner consistency or if you prefer more liquid, feel free to increase this to 4 cups. You can use low-sodium broth to better control the overall saltiness of your dish. Vegetable broth is also a viable substitute if you want to keep the base vegetarian-friendly, though the overall flavor profile will change slightly.
- Beans: Black beans are my go-to choice, offering a robust, earthy flavor and a hearty texture. They’re a fantastic source of plant-based protein and fiber. However, this recipe is incredibly flexible – pinto beans or even a mixed bean blend would also work wonderfully. Remember to drain and rinse canned beans thoroughly to remove excess sodium and improve their taste.
- Tomatoes: A single can of diced tomatoes is all you need. There’s no need to drain them; the liquid from the can contributes to the soup’s overall richness and moisture. If you prefer a smoother soup, fire-roasted diced tomatoes can add a delicious smoky depth, or you could opt for crushed tomatoes.
- Enchilada Sauce: This is where the signature enchilada flavor comes from! I’ve had great success with both mild and medium red enchilada sauce, so choose based on your desired spice level. Both options deliver a fantastic taste, but always use a brand you trust and enjoy. For an extra kick, consider a hot enchilada sauce, or even a green enchilada sauce for a different flavor profile.
- Fresh Vegetables: A generous blend of fresh vegetables is crucial for both flavor and nutrition. We’re using a diced onion and bell pepper (red bell pepper adds a lovely sweetness and color), fresh cilantro for its bright, herbaceous notes, and minced garlic for an aromatic foundation. For the corn, I typically use frozen corn, adding it towards the end of the cooking process to maintain its texture and vibrant color. If you’re using canned corn, drain it well and add it along with the tomatoes. Other great additions could include zucchini, carrots, or even diced sweet potatoes for added sweetness and heartiness.
- Spices: The spice blend for this soup is intentionally minimal but impactful: ground cumin, chili powder, and salt. These create a warm, earthy, and mildly smoky flavor that perfectly complements the enchilada sauce. Don’t hesitate to adjust the amounts to your taste. For a deeper flavor, you could add a pinch of smoked paprika, dried oregano, or a touch of cayenne pepper if you desire more heat.
- Chicken: You’ll need 1 pound of boneless, skinless chicken breasts. I typically use two 8-ounce breasts to ensure even cooking and prevent them from drying out. Chicken thighs can also be used for a more succulent and flavorful result, and they are generally more forgiving in a slow cooker. The chicken will cook directly in the broth, becoming incredibly tender and easy to shred.
- Cheese: To achieve that irresistible cheesy goodness, we’ll incorporate a mix of shredded pepper jack cheese and cheddar cheese at the end. The pepper jack adds a subtle, creamy heat, while the cheddar provides a classic, rich flavor. You can certainly use all of one or the other, or experiment with Monterey Jack, Colby, or a Mexican blend.
- Milk: A cup of milk is added for a touch of creaminess, rounding out the flavors and giving the soup a luxurious mouthfeel without being overly heavy. Whole milk works best, but 2% milk can also be used. For an even richer soup, half-and-half or heavy cream can be substituted.
- Toppings: This is where you can truly make the soup your own! While delicious on its own, toppings elevate the experience. My favorites include crunchy crushed tortilla chips, a dollop of cool sour cream, a sprinkle of fresh cilantro, creamy diced avocados, and a little extra shredded cheese. Other fantastic options include sliced jalapeños (fresh or pickled), a squeeze of fresh lime juice, or a dash of hot sauce for an extra kick.
How to Make Slow Cooker Chicken Enchilada Soup: A Simple Step-by-Step Guide
Making this Slow Cooker Chicken Enchilada Soup is incredibly straightforward, perfect for even novice cooks. Follow these simple steps for a delicious and comforting meal:
STEP 1: Combine the Base Ingredients. Start by adding all your liquid and vegetable base ingredients into your slow cooker. This includes the chicken broth, drained and rinsed black beans, undrained diced tomatoes, red enchilada sauce, chopped onion, chopped bell pepper, fresh cilantro, and minced garlic. Stir everything together until well combined. This initial mix sets the foundation for our soup’s rich flavor.
STEP 2: Season and Add Chicken. Sprinkle in the ground cumin, chili powder, and salt. Give it another good stir to ensure the spices are evenly distributed throughout the mixture. Now, gently nestle the boneless, skinless chicken breasts into the soup. Try to position them so they are as submerged in the liquid as possible. This helps to keep the chicken moist and tender as it cooks, preventing it from drying out. Secure the lid on your slow cooker, set it to the ‘low’ setting, and allow it to cook for approximately 3 hours, or until the chicken is thoroughly cooked through and easily shreddable.
STEP 3: Incorporate the Cheese. Once the chicken is cooked, carefully remove it from the slow cooker and set it aside on a cutting board to cool slightly. While the soup is still piping hot, add both the shredded pepper jack cheese and shredded cheddar cheese directly into the slow cooker. Stir continuously until all the cheese has completely melted into the soup, creating a creamy, luscious consistency. The residual heat from the soup is key to achieving a smooth, well-incorporated cheesy base.
STEP 4: Stir in Milk and Corn. With the cheese melted, pour in the milk and add the frozen corn. There’s no need to thaw the corn beforehand; it will heat through very quickly in the hot soup. Stir again to combine all these new additions. The milk adds a delightful creaminess, and the corn provides a pop of sweetness and texture, contrasting beautifully with the savory flavors.
STEP 5: Shred the Chicken. Now, it’s time to prepare the chicken. Once it’s cool enough to handle, use two forks to shred the chicken breasts into bite-sized pieces. Alternatively, if you prefer, you can wait a bit longer for it to cool and pull it apart by hand. The goal is tender, easily edible pieces that blend well with the soup. If you have a stand mixer, you can also place the cooked chicken in the bowl with the paddle attachment and turn it on low for about 30 seconds for super quick shredding!
STEP 6: Return Chicken and Final Simmer. Add the shredded chicken back into the slow cooker, stirring it gently into the creamy, cheesy soup. Replace the lid and continue to cook on ‘low’ for an additional 30 minutes, or until the entire soup is thoroughly heated through and all the flavors have had a chance to meld beautifully. This final simmering ensures everything is piping hot and harmonized. Serve generous bowls of this comforting Slow Cooker Chicken Enchilada Soup, topped with your absolute favorite garnishes!
Expert Tips for the Best Slow Cooker Enchilada Soup
Achieving the perfect Slow Cooker Chicken Enchilada Soup is easy with a few insider tips:
- Monitor Your Slow Cooker: Remember that all slow cookers vary in their cooking temperatures and times. While 3 hours on low is a good guideline, it’s always best to start checking the chicken for doneness around the 2 to 2.5-hour mark. Overcooked chicken can become dry and stringy, so pull it out as soon as it’s tender and easily shreddable.
- Optimal Cheese Melting: For the smoothest, creamiest soup, it’s essential to add the cheese when the soup is still very hot, right after you remove the cooked chicken and before you add the milk and corn. Stir vigorously until the cheese is completely melted and incorporated. If the soup isn’t hot enough, the cheese might clump, so ensure it’s simmering when you add it.
- Toppings vs. Inclusions: While I love the extra flavor and texture that melted cheese provides throughout the soup, you can absolutely skip adding it directly into the pot and instead serve individual portions with a generous sprinkle of shredded cheese on top. It’s a matter of preference!
- Meal Prep Powerhouse: This soup is an exceptional candidate for meal prepping. Once cooled, store the soup in airtight containers in the refrigerator for up to 3-4 days. Individual portions can be easily reheated in the microwave or on the stovetop.
- Freezing for Future Meals: This soup freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe bags or containers, leaving some headspace for expansion. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
- Adjusting Spice Levels: If you prefer a milder soup, opt for a mild enchilada sauce and go easy on the chili powder. For those who love heat, use a medium or hot enchilada sauce, and consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce. Sliced fresh or pickled jalapeños as a topping also add a lovely kick.
- Thickening the Soup: If you find your soup is thinner than desired after cooking, you can easily thicken it. In a small bowl, whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir this slurry into the simmering soup, and continue to cook for a few more minutes until it reaches your preferred consistency.
Delicious Variations to Customize Your Enchilada Soup
This Slow Cooker Chicken Enchilada Soup recipe is wonderfully versatile, allowing for numerous delicious adaptations to suit your taste or what you have on hand. Don’t be afraid to get creative and make it your own!
- Go Vegetarian: Easily transform this into a meatless meal. Simply omit the chicken and use vegetable broth instead of chicken broth. You can increase the amount of beans (e.g., add a can of chickpeas or more black beans) or introduce other hearty vegetables like diced zucchini, sweet potatoes, or mushrooms to keep it filling.
- Beef or Pork Enchilada Soup: For a different protein, shredded cooked beef (like pot roast leftovers) or pork (like slow cooker pulled pork) works fantastically. If using raw beef or pork, cut it into small chunks or a roast and cook it in the slow cooker with the other ingredients until tender enough to shred, similar to the chicken.
- Add a Smoky Kick: For an extra layer of smoky flavor and a bit more heat, add 1-2 chopped chipotle peppers in adobo sauce along with a tablespoon of the adobo sauce itself. This will deepen the flavor profile significantly.
- Creamier Texture: If you desire an even richer, more luxurious soup, substitute the regular milk with half-and-half or heavy cream. Alternatively, you could stir in 2-3 ounces of cream cheese (cut into cubes) during the last 30 minutes of cooking, stirring until fully melted and smooth.
- Extra Veggies: Boost the nutritional content and texture by adding more vegetables. Consider diced carrots, corn kernels (if not already using), diced potatoes, or even a handful of spinach or kale stirred in during the last 15 minutes of cooking.
- Green Enchilada Soup: While this recipe uses red enchilada sauce, you could easily swap it for green enchilada sauce for a brighter, tangier flavor. This would pair wonderfully with shredded Monterey Jack cheese.
- Lime Brightness: A squeeze of fresh lime juice just before serving can truly brighten all the flavors. It adds a zesty finish that complements the Tex-Mex profile beautifully.
More Comforting Slow Cooker Soups to Try
If you’re a fan of the “set it and forget it” ease of slow cooker soups, you’ll love these other delicious recipes:
Slow Cooker Beef Noodle Soup
Crockpot Potato Soup
Tomato Basil Soup
Butternut Squash Soup
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Slow Cooker Chicken Enchilada Soup
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Ingredients
- ▢ 3 cups chicken broth
- ▢ 1 (15 oz) can black beans drained and rinsed
- ▢ 1 (14.5 oz) can diced tomatoes undrained
- ▢ 1 (10 oz) can red enchilada sauce
- ▢ 1 medium onion chopped
- ▢ 1 red bell pepper chopped
- ▢ 1/4 cup fresh cilantro chopped
- ▢ 3 cloves garlic minced
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon chili powder
- ▢ 1 teaspoon salt
- ▢ 1 pound boneless, skinless chicken breasts
- ▢ 1 cup shredded pepper jack cheese
- ▢ 1 cup shredded cheddar cheese
- ▢ 1 cup milk
- ▢ 1 1/2 cups frozen corn
- ▢ Optional toppings: crushed tortilla chips, cilantro, cheese, avocado, jalapeños, sour cream, etc.
Instructions
- In a slow cooker, combine the chicken broth, black beans, diced tomatoes, enchilada sauce, onion, bell pepper, cilantro, and garlic.3 cups chicken broth , 1 (15 oz) can black beans, 1 (14.5 oz) can diced tomatoes, 1 (10 oz) can red enchilada sauce, 1 medium onion, 1 red bell pepper, 1/4 cup fresh cilantro, 3 cloves garlic
- Season with the cumin, chili powder, and salt. Mix to combine.1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt
- Nestle the chicken breasts into the mixture in the slow cooker. Put the lid on and cook on low until the chicken is cooked through, about 3 hours.1 pound boneless, skinless chicken breasts
- Once the chicken is done, remove it to a cutting board to cool enough to handle.
- While the chicken is cooling, add both the pepper jack cheese and the cheddar cheese and stir until they are melted.1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese
- Stir in the milk and the frozen corn.1 cup milk, 1 1/2 cups frozen corn
- Shred the chicken into bite sized pieces. Add it back into the soup. Cook on low an additional 30 minutes, or until heated through.
- Serve topped with any desired toppings.Optional toppings: crushed tortilla chips, cilantro, cheese, avocado, jalapeños, sour cream, etc.