slow cooker chicken enchilada soup

  • chicken enchilada soup

    chicken enchilada soup

    Crockpot meals are lifesavers and they’re delicious. They make all my meats so tender and they make all the flavors of whatever I’m making play with each other for 8 hours to give me the most flavorful dishes.

    Did you know I’m scared of using a crockpot during the day? I have this fear that if I leave it on to cook while I’m at work, my house will burn down and I’ll come home to nothing. Yeah, big fear of mine, which is why I always turn my crockpot on before I go to bed and let it cook overnight while I’m sleeping. It always wakes me up though cause of the smell — but I’m ok with that.

    It’s funny — my coworker, when I told her this fear, said, “so, you’d rather die in a fire in your sleep than be away from home while the fire is happening?” and my rational was that I could save all my precious things in the middle of the night, since I assume the fire would wake me up (?) than being at work and not having control of it.

    Putting the fears aside, let’s talk about this chicken enchilada soup. Flavors = awesome. If you’re craving Mexican, this is the soup for you. If you know you’re going to have a busy day and you just want to come home to an easy meal, then you should totally make this. This makes A LOT so you will definitely have leftovers too :) this soup is extremely filling too. It’s full of shredded chicken in every bite and you’ve got the corn & beans to fill you up as well. Jason could not get enough of this soup. He had two huge bowls of it and kept saying how awesome it was. Ahh, my job here is done. Now go dig out your crockpot & make this for dinner :)

    slow cooker chicken enchilada soup

    slow cooker chicken enchilada soup is bursting with flavor and made so easy in the slow cooker!
    Prep Time: 15 mins
    Cook Time: 8 hrs
    Total Time: 8 hrs 15 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4 -6
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    • 3 tbsp unsalted butter
    • 3 tbsp flour
    • 1/2 cup chicken broth
    • 2 cups milk
    • 1: 10 oz can of enchilada sauce
    • 1: 15 oz can black beans rinsed and drained
    • 1: 14.5 oz can Rotel diced tomatoes and green chilies
    • 1: 10 oz package frozen corn
    • 1 medium onion, diced
    • 1 green pepper, diced
    • 8 chicken tenderloins or 2 whole chicken breasts


    • In a large skillet, melt the butter over medium low heat and stir in the flour until smooth and bubbly.
    • Remove from heat and add in the chicken broth and 1/2 cup of milk, stirring to make sure there are no lumps.
    • Return to heat and bring to a gentle boil, stirring until it thickens. Then in a large bowl, whisk in the enchilada sauce and the chicken broth mixture.
    • Continue to whisk the mixture as you add the rest of the milk.
    • In a crockpot, combine the beans, tomatoes, frozen corn, onions, and green peppers.
    • Place the chicken tenderloins or breasts on top of this mixture.
    • Pour the sauce you just made over the chicken & veggie ingredients in the crockpot.
    • Cover and cook on low for 6-8 hours or high for 3-4 hours.
    • Right before serving, take out the chicken and shred it. Then add it back into the pot and mix to combine well.
    • You can top this with whatever cheese you like and whatever toppings (olives, guacamole, sour cream, etc.)


    Source: Dainty Chef


    Julie Wampler of Table for Two
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  • Bev Weidner says:

    Crock pot Enchilada soup owns my soul.

  • Carrie @ Kiss My Whisk says:

    I’m making this, very soon! That’s so funny about your crock pot fear! I love leaving it on all day and coming home to an awesome smelling apartment and delicious dinner.

  • Cassie says:

    Crockpot meals are the best. Love the flavors in this Julie!

  • Nicole Steger says:

    red or green enchilada sauce? Looks like green probably, but I want to be sure.

    • Julie says:

      Yup, it was green! You can use red or green, actually. I did green because I wasn’t sure how spicy it’d turn out.

  • Corrie says:

    I am not a fan of black beans, any suggestions for black beans substitute?

    • Julie says:

      You can use pinto beans instead.

  • Natalie says:

    I made this a couple of nights ago…it was AMAZING! My husband absolutely loved it as well! Thank you so much for sharing!

  • ashley says:

    I’m definitely no foodie extraordinaire and today was no exception. I put all the ingredients in the crockpot and then pushed on before I actually read the directions. I’m happy to report that even though the butter/flour/chicken broth were not combined on the stove prior to adding it to the veggies and chicken… it still tasted good to me :)

    • Julie says:

      Awesome! I’m glad it worked out for ya!

  • Rachel says:

    I made this tonight for dinner, and it’s sooo good! It’s super easy to put together. I think next time I may use a spicier enchilada sauce, but other than that, it was great!

  • Vanessa says:

    Do you just put the chicken in the crock pot raw?

  • Heather says:

    It calls for green peppers. Canned diced green chiles, or bell peppers? Also, the recipe calls for onion. I went shopping already and got a regular yellow onion, when I just looked at the picture it looks like green onion. Do you use both? Sorry! I’m new to this whole cooking thing. Also, I purchased red enchilada sauce. What is the difference between red and green, just the spiciness level? IS the taste that different? HELP!

    • Julie says:

      I used green bell pepper. You can use whatever onions you have on hand :) I believe I just used green onions as a garnish. You’re correct, the difference between red and green enchilada sauce is just the spiciness factor :)

  • Shelby says:

    In the photo of the soup, did you use green or red sauce?

  • Erin A says:

    I made this soup the other night to break in my new crock pot, and it was absolutely delicious and easy! I used a red enchilada sauce, and it was the perfect amount of spice, but nothing too serious. Mmmm, yummm-o.

  • Beth S. says:

    Is this soup freezable?

    • Julie says:

      I can’t imagine it not being freezable. I would say, yes, you can freeze it in a freezer-safe container.

  • Holly J says:

    I’m going to try your recipe on Thursday, bu I’m going to cook it on Wednesday or when we do eat the soup the flavors will have that extra zest. Thank you so much for your recipe. I know it’s going to be muy bien.

    • Julie says:

      Great idea! Enjoy!!

  • Cheryl Anne says:

    What size crockpot are you using for this recipe? I tried using a 3 quart one, and there was too much liquid sauce that I had to leave some of it out.

    • Julie says:

      I have a 6 quart slow cooker at home

  • Eileen says:

    I made this yesterday, and it was delicious!!! Just enough kick!
    Are used to split breasts on the bone of chicken, because I found these stay more tender through the cooking process. Also my crockpot is one where I can make the sauce right in it and then add the other ingredients. So that saves me a pot to clean! Highly recommend this recipe.

  • Marcia A Adebayo says:

    Love the recipe

  • 5 Hassle-Free Ways to Simplify Mealtime