There’s something magical about walking through the door and being greeted by the smell of dinner already done. This flavorful slow cooker chicken enchilada soup recipe is your weeknight hero bold, hearty, and ready when you are. Packed with Tex-Mex flavor and easy on effort, it’s like a warm hug in a bowl.
Table of Contents
Why You’ll Love This Slow Cooker Chicken Enchilada Soup
This soup is everything you want on a chilly night: spicy, creamy, comforting, and soul-satisfying. The best part? Your slow cooker does all the heavy lifting. Just toss everything in, let it bubble away while you go about your day, and come back to a dinner that’s ready to scoop and serve.
Even picky eaters can’t resist it, and the leftovers taste even better the next day. If you love recipes that feel like comfort food but don’t require hovering over the stove, this flavorful slow cooker chicken enchilada soup recipe has your name all over it.
Ingredients You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 oz)
- 2 cans (10 oz each) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
- 1 can (15 oz) diced tomatoes (undrained)
- 2½ cups low-sodium chicken broth
- ½ cup shredded cheddar cheese
- ⅓ cup heavy cream
- Salt and pepper, to taste
- Optional toppings: tortilla strips, avocado, sour cream, cilantro, jalapeños
How to Make Chicken Enchilada Soup in a Slow Cooker
Place the Chicken Breasts
Place the chicken breasts at the bottom of your slow cooker.
Add Seasoning
Sprinkle with taco seasoning.
Add Remaining Ingredients
Add enchilada sauce, beans, corn, Rotel, diced tomatoes, and chicken broth.
Combine and Cook
Stir to combine, cover, and cook on LOW for 4 to 6 hours.
Shred the Chicken
Remove chicken, shred it with two forks, then return it to the pot.
Add Cheese and Cream
Stir in shredded cheese and heavy cream until melted and creamy.
Adjust Seasoning
Taste and season with salt and pepper as needed.
Serve and Enjoy
Serve hot with your favorite toppings.
Craving more slow cooker favorites? Don’t miss this Slow Cooker Chicken Noodle Soup it’s pure comfort in a bowl
Tips and Tricks for the Best Flavor
- Use full-fat coconut milk instead of heavy cream for a dairy-free twist
- Fire-roasted tomatoes add a smoky depth that levels up the soup
- Want more heat? Toss in diced jalapeños or a pinch of cayenne
- Brighten it up with a squeeze of lime juice before serving
- Stir in fresh cilantro at the end for an herbaceous kick
This flavorful slow cooker chicken enchilada soup recipe is super flexible, so make it your own
Serving Ideas and Toppings
Top your bowl with crunchy tortilla strips, creamy avocado slices, or a dollop of sour cream. Don’t forget shredded cheese or thinly sliced jalapeños if you’re feeling bold.
Pair it with warm cornbread or a crisp salad for a full meal. Or serve it alongside this Creamy Chicken and Rice Soup for the coziest combo ever
Storage and Freezing Tips
Let the soup cool completely before storing.
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze in single-serve portions for up to 3 months
- Reheat on the stovetop or microwave until hot, stirring well
It’s a great make-ahead meal for meal prepping or busy weeks
Variations to Try
- Swap the chicken for ground turkey or leftover shredded beef
- Use green enchilada sauce for a salsa verde version
- Make it vegetarian by using vegetable broth and adding extra beans or quinoa
- Skip the cream and cheese for a lighter, dairy-free version
- Add zucchini, bell peppers, or even chopped spinach for a veggie boost
Love enchilada flavors? Try our Beef Enchiladas next they’re a total crowd-pleaser
More Cozy Recipes You’ll Love
Soup season is always in full swing at our house
Try these favorites next:
- Slow Cooker Chicken Noodle Soup classic comfort, no stove needed
- Creamy Chicken and Rice Soup rich, hearty, and freezer-friendly
- Beef Enchiladas your new taco night favorite
FAQ: Slow Cooker Chicken Enchilada Soup
Can I make this in the Instant Pot?
Yes! Cook on high pressure for 15 minutes, then quick release and shred the chicken
How do I make it less spicy?
Use mild enchilada sauce and plain diced tomatoes instead of Rotel
Can I use frozen chicken?
Yes, but add an extra 1 2 hours to the cooking time and make sure internal temp hits 165°F
Follow us on Pinterest for more cozy slow cooker magic, or come hang out on Facebook we’d love to hear what you’re cooking!
Flavorful Slow Cooker Chicken Enchilada Soup Recipe
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet taco seasoning about 1 oz
- 2 cans 10 oz each red enchilada sauce
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 10 oz Rotel diced tomatoes with green chilies (undrained)
- 1 can 15 oz diced tomatoes (undrained)
- 2½ cups low-sodium chicken broth
- ½ cup shredded cheddar cheese
- ⅓ cup heavy cream
- Salt and pepper to taste
- Optional toppings: tortilla strips avocado, sour cream, cilantro, jalapeños
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle with taco seasoning.
- Add enchilada sauce, black beans, corn, Rotel, diced tomatoes, and chicken broth.
- Stir to combine, cover, and cook on LOW for 4 to 6 hours.
- Remove chicken, shred with two forks, and return to pot.
- Stir in shredded cheddar and heavy cream until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.