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Slow Cooker Chicken Enchilada Soup

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Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Slow cooker chicken enchilada soup

I’m staring at the photos of this slow cooker chicken enchilada soup as I write this post and it’s a whopping 97 degrees outside on the 3rd day of October.

Yes, OCTOBER.

Pretty sure this is a really bad joke from Mother Nature.

Regardless of the temperature outside, it is always a good day to make soup.

Especially soup in the slow cooker.

More specifically this slow cooker chicken enchilada soup.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Tips for making this slow cooker chicken enchilada soup

  • Make sure you read the recipe as there is a prep step that is a little extra than just dumping all the ingredients into the slow cooker.
  • Plan ahead. This soup, on low heat, takes 6-8 hours.

Can I make this in the Instant Pot?

Yes!

You can make the sauce right in the insert of the Instant Pot then add all the ingredients, mix, and put it on manual pressure for 20 minutes.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Do I have to make the stovetop sauce?

Yes. It takes a little bit of extra time but well worth it.

Can I make this with another protein?

You can use chicken thighs if you don’t want to use chicken breasts.

You could also use shrimp but if you were to use shrimp, I wouldn’t add it into the soup to cook the entire time. I’d add the shrimp in when the soup is done cooking and the residual heat can cook the shrimp through.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Can I freeze this?

Yes, just make sure you let it cool completely in a freezer-safe container before putting it into the freezer.

Also, don’t fill the container all the way to the top. Liquids expand when frozen so you don’t want it to burst.

Can I add other ingredients into the soup?

Absolutely! Whatever you think would go well with the flavors of chicken enchilada.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

What toppings would be good to serve the slow cooker chicken enchilada soup with?

As you can see in the photos, it was topped with avocados and sour cream.

You can add a squeeze of lime and some chopped fresh cilantro or parsley.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Other slow cooker recipes that you would love:

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Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!
4.6 from 5 votes
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Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup is bursting with flavor and made so easily in the slow cooker!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Course: Soup
Cuisine: Mexican
Servings: 6

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Calories: 463kcal
Author: Julie Chiou

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons 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 diced tomatoes and green chilies
  • 1: 10 oz package frozen corn
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 large chicken breasts

Instructions

  • In a large skillet, melt the butter over medium-low heat and whisk in the flour until smooth and bubbly.
  • Remove from heat and add in the chicken broth and 1/2 cup of milk, whisking to make sure there are no lumps.
  • Return to heat and bring to a gentle boil, stirring until it thickens. Then whisk in the enchilada sauce. Continue to whisk the mixture as you add the rest of the milk.
  • In the insert of the slow cooker, add beans, tomatoes, frozen corn, onions, and green bell pepper.
  • Place the chicken on top of this mixture.
  • Pour the sauce you just made over the chicken.
  • 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!

Notes

Nutrition Facts
Slow Cooker Chicken Enchilada Soup
Amount Per Serving (1 Serving)
Calories 463 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 61g20%
Fiber 13g52%
Sugar 5g6%
Protein 36g72%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

Photography by Jesse Reilly

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Recipe Rating




Kim

Wednesday 2nd of December 2020

Can frozen chicken breast be used for this recipes?

Julie Chiou

Monday 7th of December 2020

you may have to cook it slightly longer, but yes, you can

Brittney

Thursday 21st of May 2020

Interesting how there are no spices what so ever in this recipe?

Julie Wampler

Thursday 21st of May 2020

the spices come from the enchilada sauce itself - if you want to add more you can but it turns out delicious as is.

Erica

Saturday 11th of April 2020

How do you make this recipe in the instant pot without getting a burn alert? I don't want to rate it poorly because I think you just need to update the recipe to have better instructions or an Instant Pot modification, but I made no modifications to this recipe and it won't cook because I kept getting a burn notice. I tried adding more liquid, and that did not help.

Julie Wampler

Saturday 11th of April 2020

well i didn't develop this recipe for the instant pot so I didn't realize that one would get burn warnings. i think i made it once in my IP and i didn't get that so that's why i wrote in the blog post you can do it in the IP....anyway - i do know that with tomatoes, instant pots get super iffy with tomatoes..and it's so bizarre. i heard it was a glitch. i have heard if you put all ingredients into the pot but put dump tomatoes in LAST, ON TOP of everything else and DO NOT stir...that is how you would get rid of the burn warning. again, i'm not 100% positive.

Paul Larson

Monday 27th of January 2020

Great soup! I added a can of fire roasted green chilies for a little more heat...fantastic

Kirsten Greene

Friday 6th of December 2019

Everyone loved this, kids, grandparents, and husband! Was great leftover as well. I served it with a crispy cheese quesadilla on the side, perfect for dunking!