Published 8/18/2023 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!
Storage
Let your soup cool completely. Store in an airtight container in the fridge for up to 3 days.
Soup Recipes
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Freezer Directions
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!
