Ultimate Slow Cooker Chicken Enchilada Soup: Easy & Flavorful Crockpot Comfort Food
Prepare to fall in love with this incredible Slow Cooker Chicken Enchilada Soup! It masterfully transforms the vibrant, beloved flavors of classic chicken enchiladas into a wonderfully hearty and comforting bowl of soup. Imagine tender, succulent shredded chicken bathing in a rich, tomato-based broth, perfectly seasoned with aromatic chili powder, earthy cumin, and a delightful hint of green chiles. This hands-off crockpot meal requires minimal effort in terms of prep time, yet it promises an explosion of authentic Mexican-inspired flavor that will delight your taste buds and warm you from the inside out. It’s the perfect solution for busy weeknights, casual gatherings, or any time you crave a deeply satisfying, no-fuss meal.
“Hello, my name is Michaela, and I am a self-proclaimed soup addict.” That pretty much sums up my culinary philosophy! Seriously, it doesn’t take a drop in temperature to get my stomach rumbling for a delicious bowl of soup. I’m one of those people who enjoys a steaming bowl of homemade goodness all year long. My husband, however, is a bit more conventional; for him, cooler temperatures make soup a more “acceptable” meal. While I’m perfectly content to enjoy a hearty three-bean chili even when it’s sweltering outside, he definitely prefers to save his soup cravings for autumn and winter. But this Slow Cooker Chicken Enchilada Soup? It’s a game-changer that we both adore, no matter the season, and it has quickly become a household favorite.
When I originally shared this recipe back in 2016, it was featured as a review of a new cookbook from Taste of Home. Back then, I cherished the dream of one day publishing my very own cookbook – and I’m beyond thrilled to say that dream has now become a beautiful reality! I published my very own cookbook, “Savor It,” this past February, and I couldn’t be happier with how it turned out. It’s truly a labor of love, filled with many of my favorite recipes, much like this one, designed to bring joy and deliciousness to your kitchen. Sharing recipes that bring comfort and smiles to the table is what I love to do, and this enchilada soup is a perfect example of that passion.
Why You’ll Love This Easy Slow Cooker Chicken Enchilada Soup
There’s truly nothing quite like walking through your front door to be greeted by the warm, mouthwatering aroma of Mexican-inspired comfort food gently simmering away in your crockpot. This easy Slow Cooker Chicken Enchilada Soup doesn’t just deliver; it encapsulates all the incredible flavors of your favorite chicken enchiladas, but in a convenient, soul-satisfying soup form. This makes it an absolutely perfect choice for your next Taco Tuesday, a lively dinner party, or simply those chilly evenings when you’re yearning for something deeply warming, flavorful, and wonderfully satisfying. It’s a culinary hug in a bowl, designed to make your life easier and your meals more delicious. The beauty of the slow cooker means you can set it and forget it, returning hours later to a fully developed, rich meal.
If you find yourself utterly captivated by the rich, savory notes of this Slow Cooker Chicken Enchilada Soup, then I have no doubt you’ll also adore my other Mexican-inspired creations. Be sure to explore my Slow Cooker Chicken Tortilla Soup for another crockpot favorite that brings similar ease and flavor, and don’t miss out on my Homemade Enchilada Sauce recipe if you’re keen to elevate your dishes with a truly authentic touch from scratch!
The Magic of One-Pot Chicken Enchilada Soup: Convenience Meets Flavor
This hearty chicken enchilada soup is a testament to how simple, wholesome ingredients can transform into a bold, incredibly flavorful dish with surprisingly minimal effort. Unlike traditional chicken enchiladas, which often demand a more involved process of rolling, filling, and baking, this soup effortlessly delivers those very same delicious, complex flavors all in a single pot. It’s the ultimate comfort food hack – all the taste you crave with significantly less fuss and cleanup. The slow cooking process allows the spices and ingredients to meld beautifully, creating a depth of flavor that’s hard to achieve with quicker methods.
One of the best aspects of this soup, making it perfect for efficient meal planning and busy lifestyles, is its remarkable freezer-friendliness. Many readers frequently ask if they can freeze this soup – and the answer is a resounding yes! The soup maintains its fantastic flavor and texture beautifully when stored in an airtight container in the freezer for up to three months. To enjoy a quick, convenient meal on those extra busy days, simply let the soup thaw overnight in the refrigerator before gently reheating it on the stovetop or in the microwave. This makes it an ideal choice for meal prepping and ensuring you always have a comforting, homemade meal on hand, ready to warm you up at a moment’s notice.
Essential Ingredients for Your Crockpot Enchilada Soup
Crafting this flavorful enchilada soup starts with a selection of readily available ingredients, each playing a crucial role in building its rich, authentic taste. For a comprehensive list of quantities and detailed instructions, please remember to scroll to the very bottom of this post for the full printable recipe card. Here’s a closer look at what you’ll need and why each component is so important for achieving that perfect balance of flavor:
- Olive oil: A fundamental starting point for sautéing our aromatic vegetables. It helps to soften them and enhance their inherent sweetness, forming the delicious base of our soup before everything goes into the slow cooker.
- Poblano peppers: These provide a wonderful mild heat and a slightly smoky flavor that is characteristic of Mexican cuisine. They’re less spicy than jalapeños, offering a pleasant warmth. If you prefer a less spicy profile or simply don’t have poblanos on hand, green bell peppers make an excellent and accessible substitution, though you’ll miss a bit of that authentic smoky note.
- Onion: While yellow onion is typically my preference for its balanced flavor, any variety you have will work well. Chopped onion adds a foundational sweetness and aromatic depth to the soup, essential for a rich broth.
- Garlic cloves: Freshly minced garlic is absolutely essential here! It imparts a pungent, aromatic quality that is irreplaceable and truly boosts the overall flavor profile of the soup. Always opt for fresh garlic over powder for the best results.
- Boneless skinless chicken breasts: The star protein of our dish. They cook beautifully in the slow cooker, becoming incredibly tender and easy to shred after hours of simmering in the flavorful broth. If you’re a fan of darker meat for extra richness, boneless skinless chicken thighs can be used as a delicious alternative; they tend to be even more forgiving and moist.
- Chicken broth: This forms the nourishing liquid base of our soup, infusing it with savory chicken flavor and ensuring a perfectly balanced consistency. Opt for low-sodium broth to better control the overall saltiness and adjust to your taste.
- Rotel Tomatoes (Diced Tomatoes with Green Chiles): A key ingredient that brings both texture and a gentle kick of spice. Rotel adds a vibrant tomato flavor along with the signature mild heat of green chiles, contributing significantly to the “enchilada” taste and giving the soup a lovely chunkiness.
- Red Enchilada Sauce: This is where the core enchilada flavor truly comes from! It provides that distinctive savory, slightly tangy, and subtly spiced foundation. You can certainly use a good quality canned red enchilada sauce for convenience, or for an unparalleled taste experience, I highly recommend making your own homemade version for an extra layer of freshness and control over ingredients.
- Tomato paste: A concentrated burst of tomato flavor that also helps to naturally thicken the soup, adding body and richness without needing additional thickeners. It intensifies the tomato base and adds complexity.
- Spices (Chili powder, cumin, and pepper): This trio is crucial for creating that authentic, warm, and deeply aromatic Mexican flavor profile. Chili powder brings a blend of traditional spices, cumin offers its distinctive earthy notes, and a dash of black pepper ties all the savory elements together.
- Fresh cilantro: Stirred in at the end, fresh minced cilantro adds a burst of vibrant freshness and a bright, herbaceous counterpoint to the rich, savory broth, truly brightening the finished soup and providing a beautiful garnish.
Delicious Topping Suggestions for Your Enchilada Soup
No bowl of enchilada soup is truly complete without an exciting array of toppings to add texture, freshness, and an extra layer of flavor. Get creative and customize your bowl to perfection – the possibilities are endless!
- Shredded cheese: A generous sprinkle of Mexican cheese blend, sharp cheddar, or creamy Monterey Jack that melts beautifully into the hot soup, creating a gooey, irresistible layer.
- Cubed avocado: Adds a creamy, cool contrast to the warm soup and a healthy dose of good fats. Its smooth texture is a delightful counterpoint to the other ingredients.
- Sour cream or Greek yogurt: A dollop adds a tangy, creamy richness that cuts through the spice and adds a luxurious texture, making each spoonful even more satisfying.
- Crispy tortilla strips or crushed tortilla chips: Absolutely essential for that satisfying crunch and a delightful nod to the original enchilada form. You can make your own by frying or baking corn tortilla strips until crisp.
- Fresh cilantro: A little extra minced cilantro for garnish never hurts, enhancing the fresh flavor and adding a pop of vibrant green color.
- Sliced jalapeños: For those who crave an extra kick of heat, fresh or pickled jalapeño slices can really awaken the palate.
- Lime wedges: A squeeze of fresh lime juice just before eating brightens all the flavors, adding a zesty, acidic finish that balances the richness.
- Diced red onion: A finely diced red onion can add a sharp, pungent crunch that some people adore.
- Hot sauce: For the heat lovers, a few dashes of your favorite hot sauce can take the spice level up a notch.
Be sure to keep reading below to uncover even more helpful tips and tricks, smart substitutions you can make, and comprehensive answers to all the questions you might have about mastering this fantastic crockpot chicken enchilada soup!
How to Make Slow Cooker Chicken Enchilada Soup: Step-by-Step Guide
You’ll be amazed at how quickly this incredibly easy and flavorful soup recipe comes together, with just mere minutes of active prep time before your slow cooker takes over! Here’s how to create this delicious, hands-off meal:
- Sauté Aromatics: In a large skillet, heat a tablespoon of olive oil over medium heat. Add your finely chopped poblano peppers and onion. Sauté them, stirring occasionally, for about 6-8 minutes, or until they have softened and become tender and slightly translucent. This initial sautéing step is crucial for building a deep, complex flavor base for your soup, as it caramelizes the vegetables. Next, add the minced garlic and cook for just one minute longer until fragrant, being careful not to burn it – burnt garlic can turn bitter quickly.
- Combine in Slow Cooker: Carefully transfer the sautéed pepper and onion mixture into your 5- or 6-quart slow cooker. Add the boneless, skinless chicken breasts, nestling them among the vegetables. Now, pour in the chicken stock, both cans of Rotel tomatoes (undrained, to keep all those delicious juices!), the red enchilada sauce, and the tomato paste. Finally, sprinkle in your chili powder, ground cumin, and black pepper. Give everything a good stir to combine all the ingredients evenly, ensuring the chicken is submerged in the liquid as much as possible.
- Slow Cook to Perfection: Cover your slow cooker with its lid and cook on low heat for 6-8 hours, or on high for 3-4 hours, until the chicken is incredibly tender and easily shreds with a fork. To ensure safety and proper cooking, always check that the internal temperature of the thickest part of the chicken reaches at least 165°F (74°C). The long, slow simmer is what allows the flavors to truly meld and develop into a rich, cohesive soup.
- Shred and Return Chicken: Once the chicken is cooked through and tender, carefully remove it from the slow cooker and place it on a cutting board or shallow dish. Using two forks, shred the chicken into bite-sized pieces. This tender, flavorful shredded chicken will then be returned to the slow cooker, ready to mingle with the rich, aromatic broth and other ingredients.
- Finish with Freshness: Just before serving, stir the minced fresh cilantro into the soup. This adds a burst of vibrant color and a fresh, herbaceous aroma that truly brightens the entire dish, providing a lovely contrast to the deep, savory flavors.
- Serve and Enjoy: Ladle the hot soup into bowls and serve immediately with all your favorite toppings! Think shredded Mexican cheese, creamy diced avocado, a dollop of cooling sour cream or Greek yogurt, and crunchy tortilla strips for the ultimate enchilada soup experience. A squeeze of fresh lime juice is also highly recommended to brighten the flavors even further.
Storage & Meal Prep for Chicken Enchilada Soup
This soup is not only delicious freshly made but also fantastic for meal prepping, making your weeknight dinners a breeze! Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, this soup freezes beautifully for up to 3 months. Simply transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace at the top for expansion. When you’re ready to enjoy, thaw it overnight in the refrigerator and gently reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave. Add a splash of broth or water if needed to reach your desired consistency, as soups can sometimes thicken slightly upon reheating. This makes it a perfect grab-and-go lunch or a quick dinner after a long day.
Love This Recipe? Pin It for Later!
If you’re as excited about this delicious Slow Cooker Chicken Enchilada Soup recipe as I am, don’t let it get lost in your endless recipe scrolls! Make sure you save it for future meal planning inspiration and those busy nights when you need a comforting, easy dinner. Pin it directly to your favorite Pinterest recipe board before you navigate away – that way, it’ll always be easy to find whenever a craving for comforting Mexican soup strikes!
Creative Substitutions & Variations for Your Enchilada Soup
One of the best parts about cooking is the freedom to get creative and tailor recipes to your personal taste, dietary preferences, or whatever ingredients you happen to have on hand. Don’t be afraid to make this enchilada soup truly your own! Here are some ideas for exciting substitutions and variations to inspire you:
- For a Creamier Texture: If you adore a rich, velvety soup, consider stirring in 4 ounces of cream cheese (softened) during the last 30 minutes of cooking. This will melt beautifully and add a luxurious creaminess that enhances the comfort factor. Alternatively, for individual servings, simply top your bowl with a generous dollop of sour cream or thick Greek yogurt.
- Boost the Protein and Fiber: For an even heartier meal, incorporate a can (drained and rinsed) of black beans or pinto beans along with the other ingredients. They add fantastic texture, plant-based protein, and dietary fiber, making the soup even more filling and nutritious.
- Switch Up the Sauce: While red enchilada sauce offers a classic profile, try a refreshing change by using green enchilada sauce (salsa verde) for a brighter, tangier flavor variation. This will give your soup a completely different, yet equally delicious, character.
- Add More Vegetables: Feel free to toss in other vegetables for added nutrition, texture, and color. Options include a cup of frozen corn (added during the last hour), diced zucchini, diced red or yellow bell peppers, or even a handful of spinach wilted in during the last few minutes of cooking.
- Spice It Up (or Down!): If you love heat, you can easily increase the spice level. Add a pinch of cayenne pepper, a dash of your favorite hot sauce, or a finely diced jalapeño (with seeds for extra heat) along with the poblano peppers. For a milder soup, simply reduce the amount of chili powder, ensure you remove all seeds from the poblano peppers, or opt for green bell peppers instead of poblanos.
- Different Proteins: While chicken is traditional, shredded pork (carnitas style) or even browned ground turkey or beef could make interesting substitutions. If using pre-cooked meat, add it during the last hour of cooking to simply heat through. For a vegetarian version, omit the chicken entirely and add extra beans (like black beans and kidney beans) and corn for a hearty meatless meal.
- Smoky Flavor: A small amount of chipotle powder or a diced chipotle in adobo sauce can add a fantastic smoky depth to the soup. Start with a quarter teaspoon and add more to taste.
FAQs About Slow Cooker Chicken Enchilada Soup: Your Questions Answered
Here are some common questions about making this delicious slow cooker chicken enchilada soup, along with my expert answers to ensure your success and help you feel confident in the kitchen:
- Can you overcook soup in a slow cooker? While the liquid itself won’t typically overcook, the chicken can become dry and stringy if left in the slow cooker for too long past its tender stage. To maintain perfectly moist and shreddable chicken, it’s best to stick within the recommended 6-8 hours on low heat or 3-4 hours on high. Overcooking can also make vegetables too mushy.
- How long does enchilada soup last in the fridge? When stored properly in an airtight container, your homemade slow cooker enchilada soup will remain fresh and delicious in the refrigerator for 3-4 days. Always ensure it’s cooled completely before refrigerating.
- How do you keep chicken from getting tough in soup? The key to tender, juicy chicken in soup is to cook it on low heat and avoid exceeding the recommended cooking time. The slow cooker method is ideal for this, as it allows the chicken to gently simmer and become incredibly tender without drying out. Cutting the chicken into smaller pieces before cooking can also help it cook more evenly and stay tender.
- Does soup thicken in a slow cooker? Soups in a slow cooker don’t always thicken as much as they would on a stovetop due to less evaporation. If you prefer a thicker soup, simply remove the lid during the last 30 minutes to an hour of cooking. This allows some of the excess liquid to evaporate, resulting in a richer, thicker consistency. Alternatively, you can mash some of the beans or vegetables against the side of the pot with a fork, or even whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) during the last 30 minutes of cooking. Another trick is to blend a cup or two of the soup with an immersion blender before adding the shredded chicken back, creating a creamy base.
- Can I make this soup ahead of time? Absolutely! This soup is an excellent make-ahead meal. In fact, many people find that the flavors deepen and meld even more beautifully after a day or two in the refrigerator, making it taste even better the next day. It’s perfect for meal prepping on a Sunday to enjoy during the busy week.
- What if I don’t have poblano peppers? No problem! While poblanos add a unique mild heat and smoky flavor, you can substitute them with green bell peppers for a milder soup, or use a combination of green bell peppers and a small amount of jalapeño (seeded and minced) for a similar heat level.
Top Tips & Tricks for the Best Slow Cooker Enchilada Soup
To ensure your Slow Cooker Chicken Enchilada Soup turns out absolutely perfect every time, becoming a true family favorite, keep these expert tips and tricks in mind:
- Don’t skip sautéing the vegetables: While it might seem like an extra step, taking a few minutes to sauté the poblano peppers, onions, and garlic before adding them to the slow cooker dramatically enhances their flavor. This caramelization process builds a deeper, richer base for your soup that you wouldn’t get otherwise. It brings out their sweetness and complex aromatics, essential for a truly flavorful soup.
- Flavor development is key: Like many slow-cooked dishes, this soup often tastes even better the next day! The overnight rest in the refrigerator allows the flavors to meld and develop even further, resulting in a richer, more harmonious taste experience. Consider making a large batch to enjoy throughout the week; it’s perfect for meal prepping.
- Shortcut with leftover or rotisserie chicken: For an even quicker prep, feel free to use already cooked and shredded chicken instead of raw chicken breasts. This could be leftover roasted chicken from another meal or a convenient store-bought rotisserie chicken. If using cooked chicken, add it during the last 30-60 minutes of cooking, just enough time to heat through and absorb some of the soup’s flavors, preventing it from drying out.
- Stovetop version is an option: Don’t have a slow cooker or short on time for a long simmer? This soup can also be made on the stovetop! Follow all the instructions, preparing it in a large Dutch oven or heavy pot. After adding all ingredients (and cooked chicken if using), bring the mixture to a gentle simmer, then reduce heat to low and cook for about 20-30 minutes, or until flavors are blended and chicken is tender (if starting with raw chicken, cook until fully done). The stovetop version typically takes about 45 minutes from start to finish, offering a delicious alternative for quicker meals.
- Adjust spice level: Always taste the soup before serving and adjust the seasonings as needed. If you desire more heat, add a pinch more chili powder, a dash of your favorite hot sauce, or even a tiny amount of finely minced jalapeño. For a brighter flavor, a squeeze of fresh lime juice at the end can cut through the richness beautifully.
- Don’t forget the garnishes: While the soup is delicious on its own, the toppings truly elevate the experience! They add contrasting textures, temperatures, and flavors that make each spoonful exciting.
More Comforting Soup Recipes to Explore & Love
Are you consistently on the lookout for more family-friendly meals bursting with bold, satisfying flavors? Then you’re in the right place! After you’ve enjoyed this delightful Slow Cooker Chicken Enchilada Soup, I invite you to explore some of my other favorite soup creations that are perfect for any season:
- Dive into the creamy goodness of our Cheesy Corn Chowder (pictured above), a hearty and comforting choice that’s always a hit.
- Experience the ultimate classic with my Homemade Chicken Noodle Soup – it’s truly my absolute favorite and a quintessential staple for any cold day or when you need a little pick-me-up!
- For a quick and flavorful option that comes together in a flash, try this easy Tortellini Soup with Spinach and Sausage.
- Discover a traditional favorite with this classic Oyster Stew recipe, perfect for seafood lovers.
- Utilize your holiday leftovers ingeniously with this savory Mexican Style Leftover Turkey Soup, transforming them into something truly delicious.
You can find an extensive collection of all my soup recipes here, ensuring you’ll never run out of delicious ideas to warm your soul and fill your belly!
Crave Mexican Food? Explore These Authentic Recipes!
If it’s the vibrant, bold flavors of Mexican cuisine that you truly crave, then I have even more culinary adventures awaiting you! Beyond this incredible enchilada soup, dive into my dedicated Mexican Food Category here, where you can browse a diverse array of authentic and Tex-Mex inspired dishes. Be sure to take a peek at some fan favorites that are sure to satisfy your cravings:
- Recreate a fast-food classic at home with my incredibly accurate Copycat Taco Bell Mexi-Melts – they’re just as good as you remember!
- Learn an ingenious hack on making canned refried beans taste like they came straight from a restaurant, a simple trick that makes all the difference.
- And don’t miss out on my favorite Crock Pot Shredded Beef Burritos for another fantastic slow cooker meal that’s packed with flavor and incredibly tender meat!
This Slow Cooker Chicken Enchilada Soup recipe is more than just a meal; it’s a celebration of bold flavors, ultimate convenience, and wholesome ingredients. It expertly delivers all the essential nutrients and the irresistible taste of classic chicken enchiladas in a single, fuss-free, one-pot dish. It’s truly perfect for those bustling weeknights when you crave a hearty, deeply delicious bowl of homemade soup without any of the culinary complexities or extensive cleanup. Whether you’re feeding a family or simply looking for comforting meal prep options, this soup is sure to become a beloved recipe in your repertoire. Enjoy the simplicity and savor every single spoonful!
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Print Recipe
Slow Cooked Chicken Enchilada Soup
Ingredients
For the Soup:
- 1 Tablespoon Olive oil
- 2 Poblano peppers finely chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breasts
- 1 48 ounce carton chicken stock
- 2 cans Rotel Tomatoes
- 1 10 ounce can Red Enchilada Sauce
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon pepper
- 1/3 cup fresh cilantro minced
Toppings:
- shredded Mexican cheese, cubed avocado, sour cream and crispy tortilla strips
Instructions
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In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
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Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
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Remove chicken from slow cooker. Shred. Return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Notes
Make on the stovetop: Follow all of the instructions for slow cooker method, preparing on the stovetop in a dutch oven. Start to finish the soup took about 45 minutes.
Adapted from Taste of Home Simple and Delicious Cookbook
Nutrition
This post was originally published on September 14, 2016, and proudly sponsored by Taste of Home and their fantastic Simple & Delicious by Taste of Home cookbook. You can still grab a copy on Amazon and find more simple and delicious recipes just like this one.
