Crock Pot Chicken Enchilada Soup

We had our first snow in the Denver metro area, and it was delightful! We had the day off as there was not enough snow to plow so I pulled out my favorite cooking appliance!  My Crock Pot slow cooker! I wanted something warm and tasty for dinner.  So I made a yummy Crock Pot Enchilada Soup!  And although it was a little spicy, it was fabulous!

Chicken Enchilada Soup, Stove Top or Slow Cooker?

This recipe is technically for the slow cooker, but you can easily modify it and make it on the stove top.  Cook and shred the chicken separately then add all the ingredients into a pot and cook for about 20-30 minutes until all the ingredients are hot! Then ladle into bowls and garnish!  A quick and easy stovetop dinner.

Garnishments

You can use many different garnishments for this soup.  I used rustic cut shredded cheddar cheese, sour cream, cilantro and tortilla chips.  You can also use sliced avocado or serve with warm bread.  Any or all of these additions make this soup even better!

Gluten Free Option

If you want a gluten free option, make sure your enchilada sauce is gluten free!

Freezer Friendly

This is an amazing recipe that is freezer friendly!  Store in a sealed container for up to 5 days in the refrigerator.  Freeze for up to 3 months.

Print Pin

5 from 3 votes

Crock Pot Chicken Enchilada Soup

This is an easy dinner recipe that can be made in a slow cooker or stove top!

Course Main Course

Cuisine Mexican

Keyword slow cooker recipe

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 10 servings

Ingredients

• 1½ lbs Boneless Chicken Breast *I cooked mine from frozen
• ½ 1 Large Onion, chopped
• 2 15 oz cans Fired Roasted Diced Tomatoes
• 1 10 oz can Red Enchilada Sauce
• 2 15 oz cans Black Beans, rinsed and drained
• 1 15 oz can Whole Kernel Corn, drained
• 1 14.4 oz can Low Sodium Chicken Broth
• 1 tbsp Minced Garlic
• 2 tsp Chili Powder
• 1 tsp Cumin
• ½ cup Whole Milk *for a thicker consistency use heavy cream
• ½ cup Shredded Sharp Cheddar for Garnish *optional
• Fresh Cilantro Leaves for Garnish *optional
• Sour Cream for garnish *optional
• Tortilla Chips for garnish *optional

Instructions

• In a large slow cooker combine chicken, tomatoes, enchilada sauce, beans, corn, broth garlic and seasonings. Cover and cook on low for 6 hours. Or high for 3-4 hours. Be sure to use your slow cooker liners for easy clean up!
• Remove the chicken from the slow cooker and shred. Return to slow cooker and mix until well combined. Stir in milk or heavy cream.
• Serve in bowls and garnish with tortilla chips, sour cream, fresh cilantro and shredded cheese!

Conclusion

I hope you enjoy this recipe as much as we did!  Prep time was only 10 minutes and then I was able to leave it on low for 6 hours!  The perfect cold winter day meal! So enjoy this Crock Pot Chicken Enchilada Soup!  Check out more of my slow cooker recipes below!

Products I use and love!

This is a Hamilton Beach slow cooker and it is programmable.  I bought this as a Christmas gift for a friend and I am kind of jealous as I love it!  Buy it HERE for under $50!

Additionally, want an easier clean up?  Purchase slow cooker liners!  They are amazing and cut your clean up time down significantly!  Purchase via AMAZON HERE!

*In conclusion, this post may contain affiliate links! That means; I may get a commission at no additional cost to you!  I do not recommend any products/services that I don’t use and love myself!

Related Topics:

Chicken Chili Slow Cooker

Slow Cooker Pulled Pork

Baked Ziti Slow Cooker

Slow Cooker Ranch Chicken Chili

Tuscan White Bean Skillet

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