Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup cooked low and slow for 8 hours! Loaded with tons of flavor. Tastes just like an enchilada but in soup form!

Slow Cooker Chicken Enchilada Soup | chefsavvy.com

This Slow Cooker Chicken Enchilada Soup has been in my dinner rotation for a while now. This is one of my favorite soups to serve in the winter and freezes very well! This Slow Cooker Chicken Enchilada soup is loaded with tons of Mexican flavor and a hint of spice. It’s the perfect meal to warm up to on a cold day!

This soup is a cross between my Turkey Tortilla Soup and my Cheesy Chicken Enchilada Soup. Same bold flavors except customized for a slow cooker and made even easier.

How to make Chicken Enchilada Soup

Start by adding all of the ingredients to the slow cooker and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours.

Cooking the chicken in the soup keeps it super tender and loaded with flavor. Simply shred the chicken before serving!

Serve this soup warm topped with tortilla chips, cilantro avocado, sour cream and shredded cheese if desired!

Chicken Enchilada Soup | chefsavvy.com

What is in Crockpot Chicken Enchilada Soup

This soup is loaded with all of my favorite Mexican flavors. Cilantro, lime juice, enchilada sauce and black beans. Slightly spicy and full of flavor.

The base of this soup is a blend of enchilada sauce, crushed tomatoes and chicken broth. Black beans, corn, onions and garlic are also added.

For extra flavor I added some chilis in adobo, ground cumin, chili powder and graham masala.

Love Slow Cooker Soup? Here are more soup recipes to try!

Crockpot Chicken Enchilada Soup | chefsavvy.com

This is also a perfect freezer friendly meal. I like to make tons of this soup in the winter and freeze extra for easy lunches and dinner. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Enchilada Soup | chefsavvy.com

Slow Cooker Chicken Enchilada Soup

3.5 from 2 votes
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4 people
Slow Cooker Chicken Enchilada Soup cooked low and slow for 8 hours! Loaded with tons of flavor. Tastes just like a enchilada but in soup form!

Ingredients

  • 2-3 boneless skinless chicken breasts equal to 1 pound
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 1/2 cups enchilada sauce
  • 1 15 ounce can chicken stock
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can corn, drained
  • 1 14 ounce can fire-roasted diced tomatoes, with juice
  • 1 4 ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 tablespoon chili in adobo sauce only (can add more if you like extra heat)
  • 1/4 teaspoon graham masala
  • optional garnishes: tortilla chips cilantro avocado, sour cream, shredded cheese

Instructions

  1. Add all of the ingredients to a slow cooker.
  2. Cook for 6-8 hours on low or 3-4 hours on high or until the chicken is cooked through.
  3. Take the chicken out of the slow cooker and shred with two forks.
  4. Add back to the soup and stir.
  5. Serve hot with optional garnishes if desired.

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Nutrition Facts
Slow Cooker Chicken Enchilada Soup
Amount Per Serving
Calories 121 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 36mg 12%
Sodium 883mg 37%
Potassium 279mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 14g 28%
Vitamin A 17.2%
Vitamin C 6.6%
Calcium 1.9%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: Slow Cooker Chicken Enchilada Soup

 

 

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Comments

  • SK Rainsford

    Well what a strange thing: Garam masala! This is an Indian spice, not Mexican and does nothing for this south-of-the-border dish except distract. Maybe a little chipotle or chili powder is all it needs – since the enchilada sauce adds the true kick.
    Also, since it’s mostly CANNED food (say: done) except for the chicken – 8 hours in a slow cooker is excessive.
    So, cut the time in half and skip the mis-spelled Garam masala and you have a nice enough soup.

    • Kristin

      You could have been a little nicer with your comment instead of insulting the author. Grab a coke and a smile, lady. There’s too much to be thankful for… you’re breathing, right? I hope you have a wonderful day.

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