Totally delicious and crazy easy Slow Cooker Chicken Enchilada Soup! The perfect healthy meal your whole family will love!

Um, are you cold yet? Yeah, I thought so.

Two weeks ago we had our windows open and took the dogs to the park, and now? Blizzard. Okay, maybe blizzard is an overstatement, but I am from an area where a dusting of snow, or just the threat of snow means schools are cancelled and businesses close. So all of ice is mind boggling to me!

Luckily, I have a soul soothing, totally easy and completely delicious soup! Slow Cooker Chicken Enchilada Soup is probably my new favorite. It has all of the flavor of Chicken Enchiladas and absolutely none of the work. No slaving over an oven, no stuffing and rolling tortillas. Just toss all your ingredients in a slow cooker and let it do the work!

Instead of a thin broth-based soup, this easy chicken enchilada soup has a robust tomato kick to it. The base for this soup is my Homemade Enchilada Sauce on a slightly larger scale. It is also packed with black beans, corn, and shredded chicken. 

I topped ours with crispy tortilla chips, shredded sharp cheddar cheese and a touch of chopped cilantro. It was the best way to satisfy a Mexican craving in the middle of a blizzard. Stay warm, friends!

Ingredients in Chicken Enchilada Soup

Aside from the chicken, this Crockpot chicken enchilada soup is comprised of just basic pantry staples you probably already have on hand:

• Chicken breasts
• Chicken broth
• Crushed tomatoes
• Rotel
• Beans
• Corn
• Diced green chiles 
• Spices 
• Corn tortillas 

How to Make Slow Cooker Chicken Enchilada Soup

This Crockpot enchilada soup couldn’t be any easier to make! Here are the basic steps: 

1. Place all of the ingredients in a large slow cooker.
2. Set slow cooker to low and let cook for 8 hours.
3. Before serving, remove chicken and shred. Place it back in the slow cooker.
4. Just before serving, add some sliced corn tortillas and stir.
5. Serve with sharp shredded cheddar, cilantro and crispy tortilla strips if desired.

Can I Freeze Chicken Enchilada Soup? 

Yes! This soup can be frozen for up to 3 months. It reheats very well. 

Can I Use Flour Tortillas? 

I recommend using corn tortillas because they have a better texture once mixed into the soup (in my opinion). They soften, but don’t turn to absolute mush. 

Tips for Making Crockpot Enchilada Soup 

• The tortilla strips will not hold up well for the leftover soup. If you do not think the soup will be eaten in one serving, I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.
• For a spicier chicken enchilada soup, add some cayenne or use spicy chili powder. 
• I prefer cooking this soup low and slow so that the chicken doesn’t become rubbery by accident (which can sometimes happen when cooking on high). 

More Slow Cooker Soups: 

• Slow Cooker Potato Soup
• Keto White Chicken Chili
• Slow Cooker Cabbage Roll Soup
• Slow Cooker Three Bean Chili
• Slow Cooker White Bean Chicken Chili Verde 

Continue to Content

Slow Cooker Chicken Enchilada Soup

Yield: 6

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Totally delicious and crazy easy Slow Cooker Chicken Enchilada Soup! The perfect healthy meal your whole family will love!

Print

Ingredients

• 1.5 pounds chicken breast
• 1 (32 ounce) carton chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 (10 ounce) can rotel
• 1 (15 ounce) can beans (white beans, black beans, pinto beans, kidney beans, whatever you prefer)
• 1 (15 ounce) can corn
• 1 (4 ounce) can chopped green chills
• 2 tablespoons + 1 teaspoon chili powder
• 1 tablespoon cumin
• 2 teaspoon oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 6 corn tortillas, cut in half, and sliced into thin strips*

Instructions

1. Place all of the ingredients except the corn tortillas in a large slow cooker.
2. Set slow cooker on low and let cook for 8 hours.
3. Before serving remove chicken and shred and place it back in the slow cooker.
4. Just before serving add the sliced corn tortillas and stir.
5. Serve with sharp shredded cheddar, cilantro and crispy tortilla strips if desired.

Notes

*The tortilla strips will not hold up well for the left over soup. If you do not think the soup will be eaten in one serving I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.