This chicken enchilada soup is creamy, warm, and full of delicious Mexican flavors! One of my favorite ‘set it and forget it’ crockpot meals that are perfect for busy weeknights.
This has become one of my new favorite soup recipes. It’s so good like my famous taco soup recipe and creamy like my buffalo chicken soup recipe!
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Crock Pot Chicken Enchilada Soup
This chicken enchilada soup recipe is one of my favorites to make on a cold, winter day. It’s so easy and just simmers in the slow cooker all day long. A few of my other favorites are turkey chili, chicken tortilla soup, and chicken taco soup.
It’s no secret that my favorite Mexican dish is chicken enchiladas. So why not expand my love even more and make a crockpot chicken enchilada soup? Sounds like a dream to me!
Recipe Ingredients
Crockpot chicken enchilada soup is a dump-in-go slow cooker dinner perfect for busy weeknights!
Find the full printable recipe with specific measurements below.
- Chicken: Boneless skinless chicken breasts shred so easily and help make the chicken enchilada soup super hearty.
- Broth: Chicken broth just adds to the flavor and helps make this more of a soup than a stew.
- Enchilada sauce: You can use homemade or canned red enchilada sauce to give this soup its familiar flavor.
- Veggies: The soup is packed with black beans (or pinto beans), tomatoes, corn, onion, and bell peppers. Green bell pepper or red bell pepper can be used.
- Rotel tomatoes with green onions: I love using Rotel to add extra flavor to the tomatoes. The cans already have diced tomatoes mixed together for the perfect flavor and texture.
- Seasoning: Cumin and garlic powder add smokiness and depth to this dish.
- Cream cheese: I prefer to use cream cheese but have used cream of chicken soup in a pinch for great results.
- Cheese: A little bit melted into the soup helps thicken and add to the creaminess.
How to Make Chicken Enchilada Soup
This crockpot chicken enchilada soup is one of those easy recipes where the slow cooker does all the work!
- Add chicken to crockpot. Place chicken in the bottom of a 5-quart crockpot, then pour chicken broth and enchilada sauce on top.
- Combine. Add black beans, tomatoes, corn, onion, and bell peppers to crockpot. Then add seasonings on top.
- Cook in the crockpot then shred chicken. Cover and cook on high for 3 to 4 hours, or on low for 5 to 7 hours. Remove chicken and shred (or cut into bite-sized pieces).
- Finish and serve. Add chicken back to soup with cream cheese. Add shredded cheese to the soup and stir. Ladle chicken enchilada soup into bowls and serve with desired toppings!
Toppings and Serving Suggestions
- Tortilla strips or tortilla chips: These add crunchy texture to slow cooker chicken enchilada soup similar to my my crockpot chicken tortilla soup!
- Homemade flour tortillas could also be dipped into the soup.
- Lime juice: Slice lime wedges and squeeze fresh limes over top for a delicious zest.
- Sour cream: Add a dollop of sour cream on top! It has a creamy texture that melts into the soup as it is stirred.
- Cheese: Try shredded cheese with cheddar, Monterey jack cheese, or cotija. All are great flavors and give you that cheesy pull you love!
- Cilantro: Fresh cilantro sprinkled over top of the warm soup adds color and flavor.
- Avocados: Make homemade guacamole or slice avocados to enjoy in the enchilada chicken soup.
- Jalapeno: If you love spicy flavors with some heat add jalapenos to spice up the enchilada chicken soup.
- Onions: Chopped onions add a spicy crunch that tastes amazing in every bite!
Recipe FAQs
The base ingredients in this enchilada soup are chicken, broth, tomatoes, beans, corn, and seasonings. The cheese and cream cheese are added at the end to make it creamy.
Absolutely! To save time, I would swap the chicken breasts for shredded chicken. Heat all other ingredients in a large stockpot, except the chicken and the cheese. Simmer until onion and bell pepper are tender, and then add the cooked chicken, cream cheese and cheese until melted and warmed through.
I personally think the consistency of this crockpot enchilada soup is perfect. It’s creamy and has just the right amount of thickness.
But if you prefer an even thicker soup, try using less broth and adding in some additional cream cheese about 30 minutes prior to serving. The melted cream cheese acts as a great thickening agent and gives it a super creamy and delicious texture.
Store without any toppings in an airtight container in the refrigerator up to 5 days or in the freezer up to 6 months.
Love easy crockpot recipes?! Try this crockpot crack chicken, crockpot Italian chicken, and crockpot chicken fajitas for your next dinner!
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Chicken Enchilada Soup
Video
Equipment
- 1 5-quart crockpot
Ingredients
- 3-4 boneless, skinless chicken breasts
- 1 cup chicken broth , add an extra cup if you prefer a thinner soup
- 1 (10-ounce) can red enchilada sauce , or El Pato sauce
- 2 (15-ounce) cans black beans , rinsed and drained
- 1 (10-ounce) can Rotel tomatoes and green chiles
- 1 cup corn
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 teaspoon cumin , more to taste
- ½ teaspoon garlic powder , more to taste
- ½ teaspoon Kosher salt , more to taste
- Ground black pepper , to taste
- 4-8 ounces cream cheese , at room temp (or can of cream of chicken soup)
- ½ cup shredded cheddar cheese , plus more if desired
For serving: Tortilla strips, Tortilla chips, Shredded cheese, Sour cream, Cilantro
Instructions
- Add to slow cooker: In the bottom of a 5-quart crockpot, add 3-4 chicken breasts. Pour 1 cup chicken broth and 1 can red enchilada sauce over the top. Add 2 cans black beans, 1 can Rotel tomatoes, 1 cup corn, 1/2 cup onion, and 1/2 cup red bell peppers. Stir in 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and pepper. Cover and cook on high 3 to 4 hours or low 5 to 7 hours.
- Shred chicken, stir in cheese: Remove chicken and shred or cut into bite-sized pieces. Add in 4-8 ounces cream cheese or cream of chicken soup. Return the chicken to the crockpot. Add 1/2 cup shredded cheese. Cook on low 30 minutes.
- Ladle into bowls. Top with tortilla strips or crushed tortilla chips, extra cheese, sour cream, and cilantro, if desired. Serve while hot.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chicken, Chicken, Cinco De Mayo, Crockpot, Crockpot, Crockpot, Dinner, Mexican, One Pot, One Pot, Soups
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This was perfect for the cool evening we had here! So easy to make and it hit the spot!
Making this rn and it smells delicious
Love this recipe. I used Philly Light and skipped the shredded cheese for a slightly healthier take and it’s still totally delicious. I love how meaty this is but if you wanted something soupier, just use 2x breasts. This would actually be delicious as a topping for a baked sweet potato.
I love all of these wonderful ideas, Jenni. Thanks for sharing some excellent variation I can’t wait to try.
I made this today and Omg this was DELICIOUS!!! My 22 yr old son loved it also & this will be a go to favorite recipe to make!! It is perfectly blended with ingredients & spices. It has kick but not overwhelming. I absolutely love this soup. Topped off with tortilla strips & shredded cheddar cheese. Yum!
This is one of my favorites as the weather gets colder. Total comfort food. So glad you and your son liked it! Thanks for sharing.
I’ve made this soup many times and I made it today. Awesome as always. This has become my friend’s favorite soup and I get requests from friends to make it. Love love love this recipe!! This was the first time I cut my chicken breasts down to 2 rather than 4. Using 4 makes it a little more meatier than I prefer. I prefer more of a “soupy” soup rather than thick. This is a keeper for a long time. Thank you.
So glad to hear you love it, Angela! Thanks for your nice comment and review :)
After reading the recipe, I got so excited that I didn’t check my pantry well. So I substituted Enchilada sauce with 1 jar of roasted Medium heat green salsa. Didn’t have Rotel (how did THAT happen!!??) so I used 2 little cans of NewMexico green peppers, medium and mild. Used 1 tablespoon of Cumin, 1/2 tbsp Paprika and 1/2 tbsp celery salt, praying it would be okay. Had all the other ingredients, and it’s AMAZING!! But I’ve updated my shopping list so this doesn’t happen again!! Thank you for this awesome recipe! Just plain WOW!!!
So happy to hear you loved it and that all your substitutions turned out great! Thanks for your comment and review, Marty :)
Bravo !!!!!
If I were to make this recipe as is, but split it into two freezer bags (I’m only cooking for 2 people), would I still cook it on low for 5-7 hours, or only half that long?
I am new to crockpot cooking, thank you!
I would check it around 4 hours :)
My family and I absolutely LOVE this recipe. I don’t have red peppers most of the time, so I omit them. Also, if you want it to be creamier, I add the cream of chicken AND a block of cream cheese. It’s so delicious topped with cilantro and tortilla strips!🤤
So happy to hear you love the recipe so much, Renee! Thanks for your comment and review :)
love it. My son would like it thicker so I’ll use less broth next time. But great flavor.
Happy to hear it was a hit!
Could I use lean ground beef in place of chicken?
Sure! Just brown it in a pan on the stove first before adding into the soup :)
Hi,
Once I shred the chicken and put back in, if I’m not adding cream cheese (only adding shredded) do I still cook on low additional 30 minutes?
Yes because you want the shredded cheese to melt :)
Easy to make and is Fantastic Meal!!!!
So happy you enjoyed it, Glenda! Thanks for your comment and review :)
Excellent, creamy delishness and easy
This is my favorite soup I have ever made. I did both the cream of chicken, and 2 oz of 1/3 fat cream cheese at the end because I had some in my fridge to use. I used hot sauce intermittently during the day to make it hotter since my boyfriend likes heat. We loved it and froze leftovers for another day. This is a cozy soup, very filling, wouldn’t change a thing. This will become a staple at our house forever. We made margs and dips tostito chips in it as well.
I am so happy to hear that you both loved it! Thanks for your comment and review, Abigail :)
How much cream cheese? Sorry, I didn’t find the amount.
You can either use 8 oz cream cheese or 8 oz condensed cream of chicken soup :)
This is such a fabulous recipe. I like to use the Aldi cilantro lime chicken which is raw and marinated, I used two packages, and it is delicious. I use two jalapenos instead of the sweet pepper and I do add the cream cheese at the end. This recipe is a keeper.
Yum, sounds delicious! So glad you enjoyed the recipe, Amy :)
This was the best I have cooked! Many compliments! Thank you!!!
Yay, so happy to hear it was a hit! Thanks for your comment, Elizabeth :)