Craving something warm, cheesy, and packed with flavor—but don’t have hours to spend in the kitchen? Chicken enchilada slow cooker soup is the answer. It takes everything you love about enchiladas—tender chicken, bold spices, hearty beans, and rich enchilada sauce—and transforms it into a comforting soup that cooks itself.
The best part? You just toss everything into the slow cooker, walk away, and let it do the work. There’s no need for complicated steps or hard-to-find ingredients. Whether you’re new to slow cooking or already obsessed with your crockpot, this recipe is guaranteed to earn a spot in your weekly rotation.
This soup is thick, creamy, and bursting with Tex-Mex flavor. It’s great for feeding a crowd, freezing for later, or prepping ahead for busy weeknights. And let’s not forget the toppings—pile on avocado, shredded cheese, crispy tortilla strips, or a dollop of sour cream to make it your own.
In this article, we’ll walk through every step of the process: from choosing the right ingredients to cooking tips, topping ideas, and storage hacks. You’ll also get expert advice, tasty variations, and answers to the most common questions.
Table of Contents
Table of Contents
🧾 Ingredients for Chicken Enchilada Slow Cooker Soup
To make the best chicken enchilada slow cooker soup, you’ll need a handful of pantry staples and a few fresh items. The beauty of this recipe is that it’s super flexible—easy to adjust based on what you have.
Chicken: Use 2–3 boneless, skinless chicken breasts or thighs. They cook tender and shred easily after slow cooking.
Enchilada Sauce: 1 can (about 10 oz) of red enchilada sauce brings that signature flavor. Homemade sauce works too!
Chicken Broth: 3 cups of low-sodium chicken broth create the flavorful soup base.
Corn and Beans: 1 cup of frozen corn and 1 can of black or pinto beans (drained) add texture and heartiness.
Diced Tomatoes: 1 can of fire-roasted diced tomatoes adds richness and depth.
Onion and Garlic: Use 1 small chopped onion and 2–3 minced garlic cloves for bold flavor.
Spices: Add 1 tsp cumin, 1 tsp chili powder, and a pinch of smoked paprika to build heat and warmth.
Cream Cheese and Cheddar: ½ block (4 oz) cream cheese and 1 cup shredded cheddar stirred in at the end make it creamy and satisfying.
Tip: Want it extra spicy? Add diced jalapeños or a dash of hot sauce during cooking.
These simple ingredients come together in the slow cooker to create a warm, cheesy, Tex-Mex soup that’s downright irresistible.
👩🍳 Step-by-Step: How to Make Chicken Enchilada Slow Cooker Soup
This recipe is what slow cookers were made for—simple, hands-off, and full of bold, satisfying flavor. Here’s how to make chicken enchilada slow cooker soup from scratch:
1. Add ingredients to the slow cooker.
Place the chicken breasts or thighs at the bottom. Then, add the enchilada sauce, chicken broth, drained beans, corn, diced tomatoes, onion, garlic, and all your spices—cumin, chili powder, and smoked paprika. Give it a gentle stir to combine.
2. Cook on low or high.
Set your slow cooker to low for 6–7 hours or high for 3–4 hours, depending on your schedule. Both methods work great—the longer time just gives the flavors more depth.
3. Shred the chicken.
Once the chicken is fully cooked and tender, use two forks to shred it right in the pot. It should fall apart easily.
4. Stir in the creamy finish.
Add cream cheese and shredded cheddar. Stir until melted and smooth. This step gives the soup its rich, creamy texture—almost like a cheesy enchilada in liquid form!
5. Serve with toppings.
Ladle into bowls and top with your favorites—sour cream, avocado slices, tortilla strips, or a squeeze of lime.
That’s it! No fuss, no fancy techniques—just a warm, comforting Tex-Mex chicken soup that tastes like it simmered all day (because it did).
🧂 Tools You’ll Need
- Slow cooker (6-quart)
- Cutting board & knife
- Measuring cups & spoons
- Can opener
- Mixing spoon
- Ladle
- Storage containers
Recipe Variations for Chicken Enchilada Slow Cooker Soup
Want to switch things up? This chicken enchilada soup is super flexible! Try one of these easy variations:
🌱 Vegetarian Version
Swap the chicken for canned chickpeas or extra beans like kidney or black beans. Use veggie broth instead of chicken broth.
🧀 Extra Creamy
Stir in heavy cream, more shredded cheese, or a spoonful of sour cream at the end for a richer, creamier texture.
🌶️ Spicy Kick
Add chopped jalapeños, chipotle peppers in adobo, or a dash of cayenne to bring the heat.
🥑 Low-Carb Option
Skip the corn and beans. Add chopped zucchini or riced cauliflower for texture without the carbs.
🍗 Leftover Rotisserie Chicken
Short on time? Use shredded rotisserie chicken and reduce cook time by 1–2 hours.
Frequently Asked Questions About Chicken Enchilada Slow Cooker Soup
Can I use frozen chicken in the slow cooker?
Yes, you can! Just make sure the chicken is separated (not frozen in one solid block). Add an extra hour of cooking time on low to ensure it’s cooked through safely.
What’s the best enchilada sauce for this soup?
A good-quality red enchilada sauce makes a big difference. You can use canned or homemade. If you’re unsure where to start, here’s a helpful guide to enchilada sauce types.
Is this soup spicy?
It has a mild to medium heat, depending on the enchilada sauce you use. To make it spicier, add diced jalapeños, chipotle peppers, or a pinch of cayenne. Want it milder? Choose a mild sauce and skip extra heat.
Can I make this soup ahead of time?
Absolutely! This is a great meal-prep recipe. Cook the soup, let it cool, and store it in the fridge for up to 4 days. The flavors actually deepen over time.
Can I freeze this soup?
Yes! Let the soup cool completely, then freeze in airtight containers for up to 3 months. For best results, add cheese and cream after reheating instead of before freezing.
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