If you’re craving a bowl of comfort with a fiesta twist, this Slow Cooker Chicken Enchilada Soup Recipe is about to become your new go-to. It’s a vibrant, hearty soup loaded with tender chicken, bold enchilada sauce, and a medley of southwestern flavors that simmer together slowly to create something truly special. Perfect for busy days when you want dinner ready with minimal effort, this recipe brings warmth and satisfaction in every spoonful, making it an instant family favorite.
Ingredients You’ll Need
Getting started with this soup is a breeze because the ingredients are straightforward, familiar, and each plays an essential role in crafting that rich, layered taste and vibrant color. From the tender chicken to the spicy kick of taco seasoning, each item contributes to making this dish unforgettable.
- 2 lb boneless skinless chicken breasts: The star protein that becomes tender and juicy after slow cooking.
- 1 (1-oz) package taco seasoning: Adds warmth and just the right amount of spice that defines the soup’s southwestern flavor.
- 2 (10-oz) cans red enchilada sauce: Brings depth, tanginess, and the vibrant red hue characteristic of enchilada dishes.
- 1 (15-oz) can black beans, drained and rinsed: Provides hearty texture and a mild earthiness that complements the spice.
- 1 (15-oz) can corn, drained: Adds sweetness and a little pop of fun with each bite.
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained: Introduces a zesty, slightly spicy tomato base.
- 1 (15-oz) can diced tomatoes, undrained: Boosts body and freshness to the broth.
- 2½ cups low-sodium chicken broth: The flavorful liquid that ties all the ingredients together without overpowering.
- ½ cup shredded cheddar cheese: Melts into the soup, lending creamy richness and a mild sharpness.
- â…“ cup heavy cream: Gives a luxurious creaminess that smooths the flavors beautifully.
- Salt and pepper to taste: Essential seasonings to fine-tune the balance of flavors.
How to Make Slow Cooker Chicken Enchilada Soup Recipe
Step 1: Prepare the Chicken and Seasoning
Start by placing the boneless skinless chicken breasts in the slow cooker, then evenly sprinkle the taco seasoning over the top. This initial seasoning step is crucial because it infuses the chicken with that signature zesty flavor that runs through the entire soup.
Step 2: Add the Flavorful Ingredients
Next, pour in the diced tomatoes, Rotel tomatoes with green chilies, red enchilada sauce, black beans, corn, and chicken broth. Each one brings its own magic—whether it’s spiciness, sweetness, or hearty texture. Give everything a gentle stir to combine and then cover your slow cooker. Set it to low heat for four to six hours, allowing the chicken to cook until it’s tender and ready to shred.
Step 3: Shred the Chicken
When the chicken is perfectly cooked and tender, carefully remove the breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. This shredding step not only makes the soup easier to eat but also helps the chicken soak up more of the sauce and broth flavors once returned to the pot.
Step 4: Finish the Soup with Cream and Cheese
Return the shredded chicken to the slow cooker and stir it into the soup. Then, sprinkle in the shredded cheddar cheese and pour in the heavy cream. Cover the slow cooker and let it go for another 10 to 15 minutes, until the cheese melts perfectly into the soup. Taste and season with salt and pepper as needed to achieve the perfect flavor balance.
How to Serve Slow Cooker Chicken Enchilada Soup Recipe
Garnishes
The magic of this soup can be elevated even further with fresh garnishes. Think cool dollops of sour cream, chopped fresh cilantro for a burst of herbal brightness, and crunchy tortilla strips or crushed tortilla chips to add texture. A squeeze of lime juice right before serving also adds an irresistible zing that brightens the whole bowl.
Side Dishes
This soup stands wonderfully on its own, but pairing it with warm, soft corn tortillas or a crisp side salad can round out the meal beautifully. A fresh avocado salad or simple Mexican rice also complements the richly seasoned flavors, making it a complete and satisfying meal for any day of the week.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or small mason jars for a casual party or family gathering. Layering textures by topping with shredded cheese, a handful of diced tomatoes, and a sprinkle of green onions keeps every spoonful exciting. You can even add a dash of hot sauce for those who love an extra spicy kick.
Make Ahead and Storage
Storing Leftovers
One of the best things about the Slow Cooker Chicken Enchilada Soup Recipe is that it keeps exceptionally well. Store leftover soup in airtight containers in the refrigerator for up to four days. The flavors actually deepen when it sits, so leftovers often taste even better the next day.
Freezing
This soup freezes beautifully for up to three months. Just be sure to leave out the cheese and cream when freezing—add those fresh when reheating to maintain the soup’s creamy texture and vibrant flavor. Freeze in portions for easy defrosting.
Reheating
To reheat, warm the soup gently on the stove over medium heat, stirring occasionally. Once heated through, stir in the cheese and cream for that creamy, cheesy finish. Avoid boiling to keep the flavors fresh and rich.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this Slow Cooker Chicken Enchilada Soup Recipe, offering even more juiciness and flavor. Just adjust the cooking time slightly as needed—thighs may cook a bit faster.
Is it possible to make this soup spicy?
Yes! Simply add extra diced jalapeños, a few dashes of hot sauce, or use a spicier taco seasoning to turn up the heat without compromising the cozy feel of the soup.
Can I make this recipe on the stovetop instead of the slow cooker?
You can, but the slow cooker really develops those deep flavors. To adapt for stovetop, simmer covered on low heat for at least 1.5 to 2 hours, stirring occasionally until the chicken is tender and flavors meld.
What are some good toppings for this soup?
Besides shredded cheese and sour cream, try diced avocado, chopped green onions, sliced black olives, or fresh cilantro. Crunchy tortilla strips or crushed chips add a fun texture too.
Is this soup gluten-free?
Yes, this Slow Cooker Chicken Enchilada Soup Recipe is naturally gluten-free, just be sure to double-check the taco seasoning and enchilada sauce labels to avoid any hidden gluten ingredients.
Final Thoughts
This Slow Cooker Chicken Enchilada Soup Recipe is pure comfort in a bowl, effortlessly bringing together bold Southwestern flavors and creamy richness. It’s a dish that feels like a warm hug on a chilly day and is easy enough to make any night of the week. Once you try it, I guarantee it will become a cherished staple in your kitchen, just like it is in mine.
Print
Slow Cooker Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Chicken Enchilada Soup is a hearty and flavorful dish perfect for busy days. Combining tender shredded chicken with a blend of enchilada sauce, black beans, corn, and tomatoes, this comforting soup is creamy, cheesy, and packed with Mexican-inspired flavors. The slow cooker does all the work, making it an easy, hands-off meal that yields 8 generous servings.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 2 (10-oz) cans red enchilada sauce
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (15-oz) can diced tomatoes, undrained
- 2½ cups low-sodium chicken broth
Finishing Ingredients
- ½ cup shredded cheddar cheese
- â…“ cup heavy cream
- Salt and pepper, to taste
Instructions
- Prepare Chicken: Place the boneless skinless chicken breasts in the slow cooker and sprinkle the taco seasoning evenly over the chicken to infuse it with bold flavors.
- Add Soup Ingredients: Pour in the diced tomatoes, Rotel diced tomatoes with green chilies, red enchilada sauce, black beans, corn, and chicken broth. Cover the slow cooker.
- Slow Cook: Cook on LOW heat for 4 to 6 hours, allowing the chicken to become tender and the flavors to meld perfectly.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup and stir well.
- Add Cream and Cheese: Stir in the shredded cheddar cheese and heavy cream. Cover and cook until the cheese melts into the soup.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as desired before serving.
Notes
- For a spicier kick, add chopped jalapeños or increase the amount of Rotel tomatoes with green chilies.
- Serve with tortilla chips, avocado slices, sour cream, or fresh cilantro for extra toppings.
- This soup freezes well — cool completely before storing in airtight containers for up to 3 months.
- Use low-sodium broth and adjust salt accordingly for a healthier option.
