Slow Cooker Chicken Enchilada Soup

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 halftime.

Why You Must Make

• 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 add some heat, and those can certainly be adjusted to your palate. But there is so much more to this lovely soup.
• This fabulous enchilada soup 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!

Recipe Tips

• If you’re not a fan of spicy foods, you can remove the ribs of the jalapeno peppers to tone down the heat, and use less cayenne pepper.
• I like to shred some rotisserie chicken to add to this soup. Alternatively, you can simmer some boneless, skinless chicken breasts in the broth called for in the recipe. This will add more chicken flavor to the broth, plus flavor the chicken. Make sure to strain the broth if used to cook the chicken and save it to add to the soup.
• When making for guests, make sure to save some of the ingredients to garnish each bowl. I like adding some shredded cheese, fresh slices of jalapenos, and even some corn chips.
• Fresh or frozen corn works best in this recipe. I don’t recommend using drained canned corn unless you’re a fan.
• Serve this with tacos, enchiladas, homemade guacamole, and chips and/or quesadillas.

Ingredient Notes

• Kitchen Staples – Olive Oil, Yellow or White Onion, Garlic, Salt, Pepper, Sugar
• Jalapeno – Remove the ribs and seeds to tone down the spiciness
• Seasonings – Cumin, Chili Powder, Cayenne
• Cans of Whole Tomatoes and Tomato Sauce
• Chicken Stock or Broth – I like Pacific brand
• Frozen Corn (fresh corn would be wonderful when in season)
• Can of Black Beans – Drain and rinse
• Chicken Breasts – cooked and shredded or Rotisserie Chicken for a shortcut
• Garnishes – Grated Cheddar, Sour Cream, Tortilla Chips, Fresh Cilantro, Jalapeno slices, Chopped Onion

Serving Suggestions

• Mexican Black Beans from Oh, Sweet Basil
• Herb Garlic Bread 
• Black Bean Salad
• Hearts of Palm, Artichokes, Avocado  Salad
• Grilled Corn with Basil Butter
• Cornbread Muffins

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??

Frequently Asked Questions

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The Recipe:

Slow Cooker Chicken Enchilada Soup

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Yield 6 servings

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

Ingredients

For the enchilada sauce:

• 2-3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large jalapeño, seeds removed and minced
• 3 cloves of 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.
2. Add the onions and jalapeño and cook until soft. Add the garlic, chili powder, cumin, and sugar and cook for about a minute.
3. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper.
4. Bring to a simmer, then transfer to the bowl of a slow cooker.
5. 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).
6. Give the soup a taste and season the soup with additional salt, pepper, and cayenne pepper, if needed.
7. Serve with cheddar cheese, sour cream, tortilla chips, and cilantro.

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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