Crockpot Chicken Enchilada Soup
Published 8/18/2023
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This hearty and flavorful crockpot chicken enchilada soup is the perfect meal for a cool fall day. It’s made with chicken, beans, corn, tomatoes, enchilada sauce, and spices, and it’s cooked all day in the slow cooker for maximum flavor.
This recipe was updated on August 18, 2023. Get the original recipe HERE.
Made completely in the slow cooker, this one-pot chicken enchilada soup is truly a weeknight time saver! This particular soup is one of my all-time favorites because my family loves eating it with fresh avocado and chips.
Prep your crockpot chicken enchilada soup by adding all of the ingredients into your slow cooker and cooking on high for 3 to 4 hours or low for 6 to 8. Your meal will be ready by dinner with little to no effort!
PS: try our Copycat Chili’s Chicken Enchilada Soup for a creamier variation!
What is in this chicken enchilada soup recipe?
Our enchilada soup recipe is made with boneless, skinless chicken breast beans, bell pepper, diced tomatoes, green chiles, enchilada sauce, and lots of spices.
You can use store-bought enchilada sauce (we used the Frontera brand) or make homemade enchilada sauce. Chicken broth is used to thin out the soup and frozen corn is added right at the end.
Substitues & Variations
- You can use any type of beans you like in this soup.
- If you don’t have enchilada sauce, you can use 1 cup of tomato sauce and 1/4 cup of chili powder.
- You can also add other vegetables to the soup, such as bell pepper or zucchini.
- If you want a spicier soup, add hot sauce or swap the green chiles for canned jalapeños.
- Add 1/2 cup of quinoa to the slow cooker along with 1 cup more broth for more added protein!
Example Title Text
Yes, you can make this soup up to 2 days ahead of time. Simply cook it according to the instructions, then let it cool completely. Store it in the refrigerator until you’re ready to serve. When you’re ready to eat, reheat the soup over medium heat until it’s warmed through.
Yes, you can freeze this soup for up to 3 months. Simply let it cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw the soup overnight in the refrigerator, then reheat it over medium heat until it’s warmed through.
Simply cook the soup in the slow cooker without chicken to make it vegetarian.
Simply add all of your ingredients to a large pot. Bring to a boil and then turn to low and cover. Let simmer for 20 minutes. Once the chicken is done cooking, shred it and then put it back into the soup and mix.
Storage
Let your soup cool completely. Store in an airtight container in the fridge for up to 3 days.
Freezer Directions
- Cook the soup as directed and let cool completely.
- Transfer into a freezer-safe gallon-size bag or storage container and remove as much air as possible.
- Seal and freeze for up to 3 months.
To reheat: let thaw in the fridge overnight. Reheat in the crockpot on high for 1 hour or on the stovetop over medium heat for 10 minutes.
Serving Suggestions
We love topping this crockpot chicken enchilada soup recipe with Greek yogurt or sour cream, fresh cilantro, and avocado. It’s also delightful served next to tortilla chips.
Serve this recipe alongside our sheet pan quesadillas or with our classic cornbread (or jalapeño corn pudding) for dipping!
Crockpot Chicken Enchilada Soup
Ingredients
- 1.5 lbs. boneless, boneless, skinless chicken breast
- 15 oz. black beans, drained and rinsed
- 30 oz. pinto beans, drained and rinsed
- 2 large green bell peppers, diced
- 15 oz. diced tomatoes*
- 4 oz. diced green chilies
- 2 cups chicken broth
- 16 oz. enchilada sauce, we used the Frontera brand
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1.5 cups frozen corn*
Instructions
- Add the diced tomatoes, green chilis, chicken broth, enchilada sauce, chili powder, garlic powder, cumin, and salt to the bottom of your slow cooker. Whisk all of the ingredients together until combined.
- Place the chicken breasts, black beans, pinto beans, and bell peppers in the sauce and make sure the chicken breast is fully submerged.
- Cover and cook on high for 3 hours or on low for 6 hours (recommended). Add the frozen corn into the soup after 2 hours, stir, and cover for 1 more hour.
- When the chicken has reached an internal temperature of 165ºF, remove the chicken from the slow cooker and shred it. Add the chicken back to the slow cooker and stir.*
- Top with cilantro, avocado, and sour cream or Greek yogurt.
Tips & Notes
- This recipe was updated on August 18, 2023. Get the original recipe HERE.
- For a spicier soup, substitute the green chiles with chopped jalapenos.
- 15 oz. of drained can corn can be used instead of frozen corn.
- How many chicken breasts you use depends on the size of the chicken breasts you use
- If the soup is too thick, add additional broth until it reaches the desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It’s super good!!
This looks delicious! I want to make it for my friend, who just had a baby. If I make the soup for her and then freeze it, are there any special thawing instructions?
This is the perfect new mommy soup! I always suggest using a freezer friendly gallon size bag. Then for thawing, you can just leave it on the counter or place in the fridge overnight!
I found this recipe through a Self article list of slow cooker recipes which I randomly found. This recipe is definitely a keeper in my family – all 3 kids (8, 11, 14) loved this soup!! It made a lot of very filling soup and no one complained when it was served again the next night (& they don’t usually like having leftovers)!
YAY! So glad all the kiddos loved this <3
Delicious! This made more than I expected, which was awesome because I LOVE having leftovers.
YES!!! This is one of my favs. Mark’s parents make this one all the time, too!
Wondering if I can substitute tomato sauce for the diced tomatoes?
I made this soup this week and it is delicious!!! I have been struggling to find a healthy chicken enchilada soup recipe that already had enough flavor and I didn’t need to tweak. I definitely will be keeping this in my regular rotation! Thanks for the awesome recipe! I think next time I might squeeze a little fresh lime and top with some cilantro before serving! There are lots of great topping options and it’s also great on it’s own! 🙂 Thanks again for the recipe!
Fresh lime would be a GREAT addition! So glad you loved this recipe <3
I put mine together this morning. However, once I put in the chicken, beans, enchilada sauce, etc., I had NO room for broth or water. Guess mine won’t be “soup”. LOL!
Oh no! I have no fear that it will still taste delicious!
OMG we just made this a couple of days before the holidays in our cozy little vacation condo and it was soooo delicious! In fact, I stopped eating chicken a year ago, but my mom was cooking this up, unexpected that I would be around for dinner, and I couldn’t resist. I indulged in every bite of that chicken. It was incredible!! 😀
So good that I want to make it again at home. But I don’t own my own crockpot. 🙁 Can I make this on the stovetop? If so, do you know the instructions? Boil then simmer perhaps?
OH EM GEE. This comment totally made my day! I’m glad this Chicken Quinoa Enchilada Soup made you cave back into carnivore land 🙂 I haven’t tried this on the stove top, but I would do exactly what you suggestion. Bring everything to a boil and then let that bad boy simmer until the chicken is cooked all the way through and you are able to shred it!
Awesome!!! I’ll try it and definitely let you know how it goes!! We made the first crock-pot batch last for 4 meals….adding ingredients to it to keep it going. Just finished it today 🙁
SO GOOD right?! Meal prep at its finest 😀
This soup looks divine!! I especially love the one before last photo where you can see the corn, beans, quinoa in the pot, yum! Lately I’ve been eating veggie tortilla soup once a week, but never made it at home (ordered from the Mexican restaurant around the corner). Will have to try this!
Lol, I’m just like Abbie, I’m a very intuitive cook, I don’t measure things just taste and pour as I feel -> one of my gratest challenges for the blog to take notes and be more conscious of how much I use of ingredients, etc. 😉
Wahhh. We don’t have any good Mexican restaurants near me. HMPH. Honestly, when I’m cooking for myself or for friends and family (pretty much anything other than the blog), I don’t EVER measure. 🙂
Mmmm deLISH! I’ve never made quinoa in the crockpot. *FOREHEAD SLAP ummm duh. That would make life so easy! Chicken tortilla soup is one of my favs of all time. This easy recipe looks da bomb dot com.