Fix it and forget it, this Slow Cooker Chicken Enchilada Soup Recipe is an easy weeknight dinner idea! Recipe includes instant pot and stove top directions too!
Love easy Tex Mex recipes? Try our Instant Pot Chicken Fajitas in the pressure cooker for a fast, hearty meal. Or give this Beef Taco Skillet a try tonight!
Why this Recipe Works
Making enchiladas can be a tedious task. While the end result is an amazing dinner, today’s soup recipe takes the work out of the dish.
You’re left with a flavorful chicken enchilada soup that’s packed with zesty flavor, yet the crock pot does all the cooking for you!
Literally, this is one of those dump and go recipes. Fix it an forget it. You know what I’m talking about.
I know some people think that slow cooker meals all taste bland, but with today’s chicken enchilada soup I’ve given it a punch of flavor with a can of green chilies and extra cumin. Everything is better with cumin.
Scroll down to find the stove top and Instant Pot versions of this delicious soup recipe!
How to Make Chicken Enchilada Soup
STEP 1. Add chicken breasts and chicken broth to the bottom of a large slow cooker.
STEP 2. Add in cumin, kosher salt, minced onion, and lime juice.
STEP 3. To the crockpot, add one can of red enchilada sauce, one can of black beans (drain and rinse them first), one can of corn, and one can of chopped green chilies. Cover and cook on low for 6 hours.
STEP 4. Remove chicken and shred with two forks.
STEP 5. Return shredded chicken to the crockpot, stir and serve.
STEP 6. Top with all your favorite garnishes.
How to serve Chicken Enchilada Soup
How you garnish your enchilada soup is completely optional. Our family loves plain Greek yogurt (you could also use sour cream), tortilla strips, shredded cheese, and fresh cilantro.
You could also add homemade guacamole, pico de gallo, and black olives!
Instant Pot Directions
Can you make Chicken Enchilada soup in the Instant Pot? YES!
First, select “SAUTE” on the instant pot and add 1 Tbsp olive oil with chicken breasts. Sear the breasts 3 minutes each side.
Remove chicken and add in chicken broth. Using a wooden spoon, scrape up the bits at the bottom of the pot (to prevent the burn notice). Add in seasonings, enchilada sauce, beans, corn, chilies, and return the chicken to the pot.
Secure the lid and select “HIGH PRESSURE” for a cook time of 18 minutes. Do a quick release of pressure when cook time ends. Remove chicken and shred it with two forks.
Return chicken to soup and serve with all the toppings.
Stove Top Directions
Let’s make this enchilada soup on the stove top!
Add all the ingredients to a dutch oven and simmer on medium-low, covered for one hour.
Remove chicken and shred with two forks and return to soup pot.
Add the chicken back in and serve with your favorite toppings.
Tips and Tricks
- Choose either boneless skinless chicken breasts or thighs. Either work well with today’s recipe
- You can also choose frozen corn instead of canned corn. I use whatever I have on hand.
- Make the soup creamy by adding 1/2 cup heavy cream at the end of the cooking time, or just swirl in some plain greek yogurt before serving.
Can you freeze Chicken Enchilada Soup
Yes. Place your cooled soup in a ziploc freezer bag (or freezer safe container) and store in freezer for up to 3 months.
Thaw in refrigerator overnight and heat on stove top or microwave until warm. ENJOY.
MORE Easy Dinner Recipes
- Slow Cooker Cilantro Lime Chicken
- Slow Cooker Barbacoa
- Chicken Alfredo
- Buffalo Chicken Pasta
- French Onion Soup
- Instant Pot Broccoli Cheddar Soup
Pin this now to find it later
Pin It
Slow Cooker Chicken Enchilada Soup
Equipment
Ingredients
- 1 ½ pounds chicken breasts boneless, skinless (or use thighs)
- 3 cups chicken broth
- 10 ounce can red enchilada sauce
- 15 ounce can black beans drained and rinsed
- 15 ounce can sweet kernel corn drained
- 1 can chopped green chilies 3.5 ounce
- 1 Tablespoon ground cumin
- ½ teaspoon garlic salt
- 1 Tablespoon minced onion
- 1 lime juiced
- garnish tortilla strips cheddar cheese, sour cream, etc
Instructions
For the Slow Cooker
- In large slow cooker, add all ingredients. Turn on low and cook for 6-8 hours. Remove chicken and shred with two forks. Return to slow cooker.
- Serve with tortilla strips, plain greek yogurt, fresh cilantro, and shredded cheddar cheese. ENJOY!
For the Instant Pot
- First, select "SAUTE" on the instant pot and add 1 Tbsp olive oil with chicken breasts. Sear the breasts 3 minutes each side.
- Remove chicken and add in chicken broth. Using a wooden spoon, scrape up the bits at the bottom of the pot (to prevent the burn notice). Add in seasonings, enchilada sauce, beans, corn, chilies, and return the chicken to the pot.
- Secure the lid and select "HIGH PRESSURE" for a cook time of 18 minutes. Do a quick release of pressure when cook time ends. Remove chicken and shred it with two forks.
- Return chicken to soup and serve with all the toppings.
For the Stove Top
- Add all the ingredients to a dutch oven and simmer on medium-low, covered, for one hour.
- Remove chicken and shred with two forks and return to soup pot.
- Add the chicken back in and serve with your favorite toppings.
Notes
Nutrition
Fix it and forget it, this Slow Cooker Chicken Enchilada Soup Recipe is an easy weeknight dinner idea! Recipe includes instant pot and stove top directions too!
I made this a few weeks ago and served it over some rice and it was so good. Going to make it again tomorrow the whole family loved it!!
Is the minced onion “dried” or “fresh?” Thank you! Looks like a great recipe.
yum this is one of my favorite soups and now I’m so happy to see it in the slow cooker!!
Yummy! It reminds me of a soup I ate by the gallon when I worked at Cracker Barrel. And I am addicted to my crockpot.
Thanks
Erin – ekcantcook.blogspot.com
I love this soup, and your photos are gorgeous. Thanks for linking to the Weekend Potluck. Have a terrific week!
~Kim
This looks delicious! Pinning now!
I’ve been dying to make tortilla soup lately- especially after my honeymoon in Mexico where we ate it almost every day! This one looks delicious! And also, I need a slow cooker!
Sues
Aimee, this looks awesome! I love making soup in my slow-cooker, and this enchilada version sounds amazing. I’m a sucker for anything Mexican-food related–we’ll definitely be making this recipe this fall!
I love all of these flavors! This is great that you make this in the crockpot!
I love making soup in my slow cooker!!
Now, normally I’m anti-slurping, but there’s nothing I’d want more than to slurp this soup down! It looks so amazing and I love that picture of the bite with all those yummy black beans and chicken and corn. Delish!
I do want to take a big bite of that soup!! I can’t wait for chilly Fall days and warm yummy soup!!! This one looks super delicious!!!
Ohh yummy! I love how simple and not many ingredients are in your recipe. Looks delicious!!!
My favorite flavors all in a soup! I love using the slower cooker and always need great ideas, like this!
If you can’t get enchilada sauce, what do you recommend we use?
I’m starting to not trust the slow cooker. The last few dishes I’ve made have been bland.
www.shilohstaste.com
I LOVE that this soup can be made in the slow cooker! I can’t wait to give it a try….looks super delicious! 🙂
Oh yes, I definitely want a bite – no, a giant bowlful. Sooooo yummy looking. I love my slow cooker too – pinning this one. Thanks for sharing.
Thanks for pinning!
I just ate dinner but my tummy just rumbled. This sounds SO good. I can’t wait for it to cool off here – because this is going into my repertoire for sure!
Since I just got home from work this gave me the perfect idea for dinner… Enchilada Soup from Chili’s… will have to do until I can make this.
haha!
Those bowls look AWESOME and satisfying! I’ve never tried making an enchilada soup and I know it would instantly be a household favorite! 😉
You must try it! Plus, this is a skinny version 🙂