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Enchilada soup in a white bowl with tortilla chips to garnish and a red handle spoon

Slow Cooker Chicken Enchilada Soup

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This Chicken Enchilada Soup is Mexican comfort food that’s a super easy, flavorful entree made in a crockpot. The frigid days of winter call for warm, spicy dishes.

This Slow Cooker Chicken Enchilada Soup packs a little heat and a lot of deliciousness into every spoonful. It’s perfect for game day as the slow cooker will keep it warm until half time.

Slow Cooker Chicken Enchilada Soup in a soup bowl on a white plate

Chicken Enchilada Soup

The warming power of a spicy soup should not be underestimated. On a cold winter’s day, a cup of piping hot chili or chicken enchilada soup brings comfort from the tips of your chilly toes all the way through to your bones.

Jalapenos and cayenne pepper do most of the work, and those can certainly be adjusted to your palate. But there is so much more to this lovely soup. It is made in a slow cooker, so most of the cooking time is hands-off. A good percentage of the ingredients are just dumped into the crockpot, so that’s a definite bonus.

Just note that there’s a simple, homemade enchilada sauce that you need to make to add to the other ingredients. You can always whip that up a couple of days ahead of time and keep it parked in the fridge so you’re set on soup day!

Slow Cooker Chicken Enchilada Soup in a white ceramic bowl garnished with chips and cheese

What is In Chicken Enchilada Soup?

Here are the ingredients for this slow cooker chicken soup:

  • Olive Oil
  • Onion
  • Jalapeno
  • Garlic
  • Seasonings: Cumin, Chili Powder, Sugar, Cayenne, Salt, Peppe
  • Cans of whole Tomatoes and Tomato Sauce
  • Chicken Stock or Broth
  • Frozen Corn (fresh corn would be wonderful when in season)
  • Can of Black Beans
  • Chicken Breasts, cooked and shredded or Rotisserie Chicken
  • Garnishes: Grated Cheddar, Sour Cream, Tortilla Chips, Fresh Cilantro, Jalapeno slices, Chopped Onion

How Do You Make This Slow Cooker Soup?

First, you’ll need to saute the onions, garlic, and peppers. This softens and concentrates their flavor. Season, then add tomato products and bring to a simmer.

The chicken must be cooked, cooled, and shredded. Use leftover grilled chicken or a rotisserie chicken to make it easy. Then, it’s just dump everything, except the toppings, into the slow cooker and cook as directed.

What Toppings Are Best for Enchilada Soup?

This soup is yummy on its own, but why not make it even more delicious by adding some fun toppings? Shredded cheese is a must, and if you’ve made an uber-spicy version, a dollop of sour cream or Greek yogurt is also imperative to temper the heat. Cilantro, chips, diced onion, more peppers are all terrific options, too.

What Kind Cheese for Chicken Enchilada Soup?

I like shredded cheddar, white or yellow, sharp or mild. Monterey Jack or Pepper Jack, if you’d like a little more heat, will also work well.

Is Enchilada Soup Healthy?

Without any toppings, enchilada soup is quite healthy. It’s loaded with tomatoes, plus black beans and chicken for protein. The calories will add up if you load up your bowl of soup with toppings, especially cheese and chips.

What to Serve with Enchilada Soup?

Just save this slow cooker soup recipe for when the next cold front is heading your way—you won’t be disappointed! What’s your favorite wintertime soup??

Enchilada Soup in a white crock with chips and a red handle spoon

More Comfort Foods to Warm You Up:

This recipe was first shared in November 2015. Photos and text were updated in 2020.

Enchilada soup in a white bowl with tortilla chips to garnish and a red handle spoon

Slow Cooker Chicken Enchilada Soup

A hearty, spicy Tex-Mex chicken soup made in a slow cooker. Adapted from The Kitchn

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Yield 6 servings

Ingredients

For the enchilada sauce:

  • 2-3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large jalapeño, seeds removed and minced
  • 3 garlic cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon sugar
  • 1 (15-ounce) can of whole tomatoes, drained and chopped
  • 1 (15-ounce) can tomato sauce
  • 2 cups chicken stock

For the soup:

  • 2 cups frozen corn (fresh corn is always a delicious alternative)
  • 1 (15-ounce) can black beans, drained
  • 2 to 3 pounds bone-in chicken breasts, browned, roasted and shredded (or use rotisserie chicken)
  • Salt and freshly ground black pepper, to taste
  • Cayenne pepper, optional

To garnish:

  • Grated cheddar cheese
  • Sour cream
  • Tortilla chips
  • Cilantro

Instructions

  1. Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until soft. Add the garlic, chili powder, cumin, and sugar and cook for about a minute. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a simmer, then transfer to the bowl of a slow cooker.
  2. Add the corn, beans, and chicken to a 5-quart (or larger) slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours).
  3. Give the soup a taste and season the soup with additional salt, pepper, and cayenne pepper, if needed.
  4. Serve with cheddar cheese, sour cream, tortilla chips, and cilantro.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 620Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 201mgSodium: 545mgCarbohydrates: 32gFiber: 6gSugar: 8gProtein: 79g

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