Transform your dinner routine with this incredibly flavorful Slow Cooker Chicken Enchilada Soup. This comforting dish brings all the beloved tastes of classic chicken enchiladas into a hearty, easy-to-make soup, perfect for any night of the week. Featuring tender, shredded chicken, vibrant green chiles, and a rich, spiced tomato broth, this crockpot recipe promises maximum flavor with minimal effort. It’s the ultimate set-it-and-forget-it meal that will quickly become a family favorite.
There’s a special kind of comfort that only a warm bowl of soup can bring, no matter the season. For many, soup is a year-round delight, offering a versatile meal that can be both light and refreshing or deeply satisfying and warming. While cooler temperatures often inspire us to whip up a steaming pot, the truth is, a flavorful soup like this three-bean chili or this enchilada soup is always welcome. This recipe, in particular, captures that hearty essence, making it a perfect choice whether you’re battling a winter chill or simply craving a taste of home.
This recipe holds a special place, originally shared back in 2016 as a highlight from a new cookbook. It evokes memories of a time when the dream of publishing my own cookbook seemed a distant fantasy. Today, that dream has beautifully materialized! This past February, I had the immense joy of seeing my very own cookbook, Savor It, come to life. Sharing delicious recipes and culinary passion has always been at the heart of what I do, and this Slow Cooker Chicken Enchilada Soup is a perfect example of the comforting, family-friendly dishes you’ll find within its pages.
The Ultimate Slow Cooker Chicken Enchilada Soup Experience
Imagine walking through your front door to the irresistible aroma of Mexican-inspired comfort food gently simmering in your slow cooker. This easy slow cooker enchilada soup delivers that exact experience, capturing all the vibrant flavors of your favorite chicken enchiladas in a wonderfully satisfying soup format. It’s an ideal choice for a busy Taco Tuesday, a casual dinner party, or those chilly evenings when you crave something truly warming and robust. This recipe offers the perfect blend of convenience and deliciousness, ensuring a delightful meal with minimal fuss.
If you’re already a fan of this fantastic Slow Cooker Chicken Enchilada Soup, you’re bound to adore my Slow Cooker Chicken Tortilla Soup and my versatile Homemade Enchilada Sauce recipes too! These dishes offer similar comfort and flavor profiles, making them perfect companions for your meal planning.
Why This Chicken Enchilada Soup Stands Out
This hearty chicken enchilada soup transforms simple, wholesome ingredients into a bold, deeply flavorful dish with surprisingly minimal effort. Unlike traditional chicken enchiladas, which require several steps of assembly and baking, this soup delivers those same delicious, complex flavors all in one pot. The slow cooker does most of the work, tenderizing the chicken and allowing the spices to meld perfectly into a rich broth, creating a comforting meal that tastes like it simmered for hours.
One of the best features of this enchilada soup is its freezer-friendly nature – a huge plus for meal prep! Many readers frequently ask if they can freeze this soup, and the answer is a resounding yes! The soup will maintain its delicious quality in an airtight container in the freezer for up to three months. To enjoy, simply let the soup thaw in the refrigerator overnight before gently reheating it on the stovetop or in the microwave. This makes it an ideal solution for quick, flavorful meals on even the busiest of days, ensuring you always have a comforting option on hand.
Essential Ingredients for Your Easy Enchilada Soup
Crafting this delicious soup begins with a selection of readily available ingredients that, when combined, create an authentic and satisfying flavor profile. Each component plays a crucial role in building the depth and texture of this easy enchilada soup. For a comprehensive list of quantities and detailed instructions, remember to scroll to the bottom of this post for the full printable recipe card.
- Olive oil: Used for sautéing the aromatics, it helps to build a foundational layer of flavor, especially for the vegetables.
- Poblano peppers: These mild peppers provide a subtle, earthy heat that is characteristic of Mexican cuisine. If you prefer a milder taste, green bell peppers are an excellent substitute.
- Onion: A staple in many savory dishes, yellow onion is preferred for its balanced flavor, but any variety will work to add depth.
- Garlic cloves: Freshly minced garlic offers the most pungent and aromatic flavor, truly elevating the soup’s overall taste.
- Boneless skinless chicken breasts: The star protein of the soup, chicken breasts cook down to become wonderfully tender and easy to shred. Boneless, skinless chicken thighs can also be used for an even richer flavor and juicier texture.
- Chicken broth: This forms the essential liquid base of the soup, imparting a savory foundation for all the other flavors to develop.
- Rotel Tomatoes: These diced tomatoes with green chiles add a zesty, slightly spicy kick and a pleasant texture to the soup.
- Red Enchilada Sauce: The heart of the enchilada flavor! You can use a good quality canned sauce for convenience, or for an even fresher taste, try making your homemade red enchilada sauce.
- Tomato paste: A small amount of tomato paste adds concentrated tomato flavor and helps to thicken the soup, giving it a richer body.
- Spices (Chili powder, cumin, pepper): This classic blend of spices is crucial for creating the authentic, warm, and earthy notes characteristic of enchiladas. They truly tie all the Mexican flavors together.
- Fresh cilantro: Stirred in at the end, fresh minced cilantro brightens the finished soup with its vibrant, herbaceous notes, adding a touch of freshness.
- Toppings: The finishing touches are key! Essential toppings include shredded Mexican cheese, creamy cubed avocado, a dollop of cooling sour cream, and crispy tortilla strips for crunch. These additions not only enhance the flavor but also add visual appeal and varying textures to each spoonful.
Be sure to continue reading for invaluable tips and tricks, creative substitutions, and answers to common questions you might have about mastering this incredible crockpot chicken enchilada soup. We’ll ensure you’re fully equipped to make the best batch possible!
Effortless Steps: How to Make Slow Cooker Chicken Enchilada Soup
One of the greatest joys of this easy soup recipe is how quickly it comes together, requiring just minutes of active prep time before your slow cooker takes over the delicious work. Follow these simple steps for a truly comforting and flavorful meal:
Begin by heating olive oil in a large skillet over medium heat. Add your finely chopped poblano peppers and onion, sautéing them until they become tender and fragrant, typically 6-8 minutes. Stir in the minced garlic for about one minute more, allowing its aroma to deepen without burning.
Carefully transfer the sautéed vegetables along with the boneless, skinless chicken breasts to your 5- or 6-quart slow cooker. Pour in the chicken stock, Rotel tomatoes, red enchilada sauce, and tomato paste. Finally, add your chili powder, ground cumin, and pepper. Stir everything well to combine. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is wonderfully tender and cooked through, reaching an internal temperature of 165°F.
Once the cooking time is complete and the chicken is fully cooked, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring it back into the rich, flavorful soup.
Finally, stir in the fresh minced cilantro. This vibrant herb adds a burst of freshness and brightens the overall flavor of the finished soup. Give it a gentle stir to incorporate.
Serve your delicious Slow Cooker Chicken Enchilada Soup hot with your favorite toppings. A sprinkle of shredded cheese, creamy avocado slices, a dollop of sour cream, and some crunchy tortilla strips are highly recommended to complete this ultimate comfort meal. Enjoy the fruits of your minimal labor!
To store any leftovers, place the cooled soup in an airtight container and refrigerate for up to 4 days. For longer storage, the soup freezes beautifully for up to 3 months, making it perfect for future quick meals.
Love It? Pin It!
If you’re already envisioning making this delightful Slow Cooker Chicken Enchilada Soup recipe a regular in your meal rotation, don’t let it get lost! Be sure to pin it to your favorite Pinterest recipe board before you navigate away. This way, you’ll always have this fantastic and easy crockpot meal at your fingertips whenever the craving strikes!
Creative Substitutions for Your Enchilada Soup
When it comes to cooking, remember that recipes are often just a starting point. Don’t be afraid to unleash your creativity and customize dishes to perfectly match your personal taste and dietary preferences. This enchilada soup is incredibly versatile, allowing for many delicious adaptations to truly make it your own!
- For a creamy twist: If you desire a luscious, creamy chicken enchilada soup, consider adding a block of cream cheese (about 4-6 ounces) during the last 30 minutes of cooking. It will melt smoothly into the soup, adding a wonderful richness. Alternatively, simply top your individual bowl with a generous dollop of sour cream or Mexican crema just before serving.
- Boost protein and fiber: Enhance the nutritional value and heartiness of your soup by incorporating a can of rinsed and drained black beans or pinto beans. They add a great texture and soak up all the fantastic flavors.
- Flavor variation: For a different take on the classic, try using green enchilada sauce instead of red. This will give your soup a brighter, tangier flavor profile, often featuring tomatillos and milder green chiles.
- Vegetarian option: To make this soup vegetarian, simply omit the chicken and use vegetable broth. You can add extra beans, corn, or even plant-based protein crumbles to maintain the heartiness.
- Spice level adjustment: If you prefer more heat, add a pinch of cayenne pepper or a diced jalapeño along with the poblano peppers. For less heat, ensure you remove all seeds and membranes from the poblano peppers.
Frequently Asked Questions About Slow Cooker Chicken Enchilada Soup
Here are some common questions and helpful answers to ensure your slow cooker chicken enchilada soup turns out perfect every time:
- Can you overcook soup in a slow cooker? While the liquid in a slow cooker won’t typically “overcook,” delicate ingredients like chicken can become dry and stringy if left on heat for too long. It’s best to stick within the recommended 6-8 hours on low heat to keep the chicken tender and juicy.
- How long does enchilada soup last in the fridge? When stored properly in an airtight container, your delicious enchilada soup will last for 3-4 days in the refrigerator.
- How do you keep chicken from getting tough in soup? The key to tender chicken in your slow cooker soup is to use low heat and avoid exceeding the recommended cooking time. Cooking chicken slowly at a gentle temperature helps break down its fibers, resulting in melt-in-your-mouth texture.
- Does soup thicken in a slow cooker? Slow cookers typically retain a lot of moisture, so soups often remain quite liquid. For a thicker soup, you have a few options: remove the lid during the last 30 minutes to allow some liquid to evaporate, or create a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) and stir it into the hot soup during the last hour of cooking.
- Can I use frozen chicken? Yes, you can use frozen chicken breasts directly in the slow cooker, but it will significantly increase the cooking time. For best results and food safety, it’s generally recommended to use thawed chicken if possible, especially when other ingredients are added from the start.
- What kind of chicken is best? Boneless, skinless chicken breasts are typically used, but boneless, skinless chicken thighs can also be excellent. Thighs offer a richer flavor and tend to stay even more moist and tender due to their higher fat content.
Expert Tips & Tricks for Perfect Enchilada Soup
Elevate your Slow Cooker Chicken Enchilada Soup from good to absolutely outstanding with these helpful tips and tricks:
- Don’t skip sautéing the vegetables: While it adds a small extra step, sautéing the poblano peppers and onion until tender before adding them to the slow cooker is crucial. This process caramelizes their natural sugars, intensifying their flavor and adding a depth that you simply can’t achieve by just tossing them in raw. It’s a foundational step for maximum flavor.
- It tastes even better the next day: Like many chili and soup recipes, this enchilada soup benefits greatly from a night in the refrigerator. The flavors continue to meld and deepen, resulting in an even more delicious and harmonious dish the next day. This makes it perfect for meal prepping!
- For a shortcut, use leftover or rotisserie chicken: If you’re really pressed for time, you can drastically reduce the cooking time by using pre-cooked, shredded chicken. Simply add already cooked chicken (such as leftover grilled chicken, baked chicken, or a store-bought rotisserie chicken) during the last 30-60 minutes of cooking, allowing it just enough time to heat through and absorb the soup’s flavors.
- The stovetop version is quicker: If you don’t have a slow cooker or are short on time, this soup can be made on the stovetop in a Dutch oven or large pot. Follow the sautéing steps, then add all other ingredients (except cilantro). Bring to a simmer, cover, and cook for about 30-45 minutes, or until the chicken is cooked through and easily shreddable.
- Adjust seasoning to taste: Always taste and adjust seasonings before serving. You might find you want a little more chili powder, cumin, or a pinch of salt. A squeeze of lime juice right before serving can also brighten the flavors beautifully.
More Irresistible Soup Recipes to Love
Craving more family-friendly meals bursting with bold flavors? Explore our collection of comforting soups that are sure to warm you from the inside out. You’ll find something for every taste and occasion:
- Delight in our rich and creamy Cheesy Corn Chowder, pictured above, a hearty and satisfying meal.
- There’s nothing quite like a classic, and my personal favorite Homemade Chicken Noodle Soup is a timeless comfort.
- For a quick and satisfying weeknight option, try this easy Tortellini Soup with Spinach and Sausage.
- Embrace a traditional favorite with this classic Oyster Stew recipe, perfect for a special occasion.
- And for a creative way to use up holiday leftovers, our Mexican Style Leftover Turkey Soup is a must-try.
You can discover all of my soup recipes right here, promising a bowl of warmth and flavor for every palate!
If your cravings lean towards robust Mexican cuisine, you’re in for a treat! Explore my extensive Mexican Food Category here. While you’re there, be sure to take a peek at some fan favorites like my spot-on Copy Cat Taco Bell Mexi Melts, an ingenious hack for making canned Refried Beans taste like a restaurant’s, and my incredibly tender Crock Pot Shredded Beef Burritos! There’s a whole world of flavor waiting to be explored.
This slow cooker chicken enchilada soup recipe truly delivers all the essential nutrients and vibrant flavors of classic chicken enchiladas, conveniently packaged into a single, hearty one-pot meal. It’s the perfect solution for those busy weeknights when you desire a deeply satisfying and delicious bowl of soup without any of the usual fuss. Enjoy the ease and exceptional taste of this Mexican-inspired comfort food!
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Print Recipe
Slow Cooked Chicken Enchilada Soup
Slightly spicy and full of robust flavor, this Chicken Enchilada Soup is easy to make and will warm you from your head to your toes!
Ingredients
For the Soup:
- 1 Tablespoon Olive oil
- 2 Poblano peppers finely chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breasts
- 1 48 ounce carton chicken stock
- 2 cans Rotel Tomatoes
- 1 10 ounce can Red Enchilada Sauce
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon pepper
- 1/3 cup fresh cilantro minced
Toppings:
- shredded Mexican cheese, cubed avocado, sour cream and crispy tortilla strips
Instructions
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
- Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
- Remove chicken from slow cooker. Shred. Return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Notes
Nutrition
This post was originally published on September 14, 2016, and was sponsored by Taste of Home and their Simple & Delicious by Taste of Home cookbook. You can grab a copy on Amazon.
