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!
    4.67 from 3 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 (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
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    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!

    Photography by Jesse Reilly

  • 37 Comments
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    Comments

  • 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?

    • Julie says:

      Yup! :)

  • 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?

    • Julie says:

      Green.

  • 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

  • Beth says:

    I made this last night in my Instant Pot and it was DELISH!

    I loved getting the sauce started in the Instant Pot vs on the stove because – only one pot! I also used 2 cups of frozen diced onions/peppers mix to save myself from pulling out a cutting board, and I had to sub in a can of light coconut milk for regular because I didn’t have any regular. I was pretttty skeptical of that last substitute, but it came out amazing, creamy and wasn’t sweet/coconutty at all. All my prep was done in a little under 15 min. As Julie recommended, I did 20 min high pressure and then I used a natural release, shredded the chicken and added it back. Topped with cheese, cilantro and chips.

    My husband loved it, went back for seconds…and then thirds. I love a good tortilla soup, and I used to work at Chili’s in college and loved their Enchilada Soup (which comes from a bag – gross). This was the perfect homemade option. I can see this easily being made on the regular in our house. Thanks so much for the great recipe!

    • Julie Wampler says:

      Thanks so much, Beth!!!!! :)

  • Scarlet says:

    I love how this enchilada soup is all warm and comforting and can cook in the crockpot but it also has fresh garnish to make it pop. Yum!

  • Julie Anne Amato says:

    Hi! Can the sauce base be made the night before and refrigerated?
    Thank you!

    • Julie Wampler says:

      Yes! Definitely.

  • Naomi Himel says:

    This is so easy and yummy!!! It’s definitely my new favorite recipe. I’ve even shared it with the members at my gym, as we’re always looking for delicious and healthy meals we can prep in advance. I think I’ve made it once a week for the past month. Thanks, Julie!

    • Julie Wampler says:

      wow, that’s awesome!!

  • Marian says:

    I made this in the instant pot last night and it came out great. It was filling enough to be our meal with a corn muffin on the side. I accidentally added all the milk at the same time instead of just 1/2 cup to let it thicken. It tasted fine but I’m sure it made a difference in the consistency of the soup. I thought I had black beans but didn’t so I used white beans instead. I used green enchilada sauce, next time I’ll use red and see if it changes the flavor. I’m giving only 4 stars instead of 5 since its got a bit more fat from the butter and milk then I usually prefer. I may tinker with it the next time and reduce one or the other or both. But there will definitely be a next time!

  • Tina H. says:

    I used El Pato green enchilada sauce and it is a very pale cream sauce, not red like your photos. I also added salt, cumin and cayenne. Very easy and tasty!!

  • Kirsten Greene says:

    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!

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