Slow Cooker Chicken Enchilada Soup Recipe (2024)

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6 hours hrs 10 minutes mins

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If you have never tried Chicken Enchilada Soup, you need to. It is so tasty, and beyond easy to make. You will love this simple and delicious soup recipe.

I am such a sucker for yummy soups.This was a huge hit at our house- my husband came home from work and the second he walked through the door he said, “Oh my gosh- it smells so good in here.”

And I promise you, it tastes even better than it smells. It is so yummy. All the flavor of a chicken enchilada, with half the work and time.

I made this on my stove top (took about an hour from start to finish), but I think that it could easily be made in a slow cooker (which is how I am planning on doing it next time), so I will include the directions below.

how would i make this in a slow cooker?

I have only made this over the stove, but you could easily make it in a slow cooker. Here is how:

In a large slow cooker (at least 5 quart size- this makes a lot of soup!), add chicken (cut up into bite size pieces), chicken stock, cumin, chili powder, cayenne pepper, tomatoes, jalapeno peppers, bell pepper, onion, garlic, black beans, corn and tomato paste.
Cook on low for 6 hours or high for 3 hours.
About 20 minutes before serving, add cheddar cheese and half of the pepperjack cheese and stir into soup so that it melts.
Let cook for about 20 more minutes on HIGH until you reach desired consistency.
Add cilantro (if using). Ladle into serving bowls and top with crushed tortilla chips, leftover pepperjack cheese, and cilantro.

should the chicken be cooked?

I usually cook my chicken before adding it to the soup. This gets rid of any excess chicken fat or grease ahead of time, and I don’t have to worry about my chicken cooking all the way through. So yes, I usually always cook my chicken first.

watch how to make another soup favorite, here:

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I am a huge soup fan. It is so easy to throw together, and it tastes absolutely amazing. This Detox Vegetable Soup is full of flavor, as well as veggies. You are going to love it. Watch how easy it is to make, here:

looking for more soup recipes? here are a few of our favorite:

Loaded Potato Soup
Black Bean Taco Soup
Mom’s Crock Pot Chili
Lasagna Soup
Instant Pot Lasagna Soup

Serves: 6 people

Slow Cooker Chicken Enchilada Soup Recipe

A delicious and flavorful enchilada soup made in the slow cooker

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Ingredients

3 cups chicken stock (or chicken broth)
3 boneless, skinless chicken breasts cooked and diced
2 teaspoon cumin
2 teaspoon chili powder
¼ teaspoon cayenne powder (add more if you like it hotter- I had to keep mine kid-friendly!)
2 (14.5 oz) cans diced tomatoes
1-2 jalapeno peppers minced (I only used about 1/2 of a pepper- once again, kid-friendly!)
1 green bell pepper diced
1 onion diced
4 cloves minced garlic
1 can black beans rinsed and drained
2 cups frozen corn
6 oz can tomato paste
½ cup shredded cheddar cheese (you could really use any kind of cheese that you have)
1 cup pepper jack cheese
1 cup fresh cilantro chopped (I just used a 2 tablespoons of dried cilantro because I didn't have any fresh and it still tasted delicious!)
tortilla chips

Instructions

In a large stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cheddar cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook for a couple more minutes until desired you reach your desired consistency.
If you want thicker soup, add strips of flour tortilla. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, leftover pepperjack cheese and more cilantro if desired.

Nutrition

Calories: 368 kcal · Carbohydrates: 37 g · Protein: 29 g · Fat: 13 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 66 mg · Sodium: 639 mg · Potassium: 1073 mg · Fiber: 7 g · Sugar: 7 g · Vitamin A: 1217 IU · Vitamin C: 33 mg · Calcium: 259 mg · Iron: 4 mg

Equipment

Slow Cooker

Recipe Details

Course: Main Course

Cuisine: American, Mexican

Adapted from: Homemade by Holman

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Aimee says:

I have been looking for a good chicken enchilada soup recipe, thank you! Pinning, stumbling and tweeting :)
Patty Ann says:

Can be made with cooked chicken from the deli, Rotel diced tomatoes with lime juice & cilantro, a tablespoon of taco seasoning mix, one or two cans of mexci-corn, white and black beans, chicken stock (or broth) and all the jalapeno, onion and garlic you like. When you bowl it up start with lime flavored chips then cheese the soup and finish off with fresh lime juice. Ready in minutes.
Amberly says:

This looks good! I think I've tried another version of this soup, but this looks delicious!
Jocelyn says:
See Also
50+ Best Ground Beef Recipes | What To Make With Ground Beef - Food.com

A good soup for winter is always a huge plus!!! I can almost smell how good it is!!! Thank you so much for sharing on Trick or Treat Tuesdays.
Steph says:

Yum, looks good! I have a chicken tortilla soup that I make and looks almost identical to this.
Melisa Waldorf says:

Looks yummy!!
- Taran says:

Do you have to cook the chicken before adding?
pintsizedmama.com says:

I made this tonight - wow! That was so good and surprisingly easy. Thank you!
Jared and Sarah says:

Should the chicken be raw or cooked when you put it in the crockpot?
AVMAURA says:

Ditto about chicken...raw or cooked in crockpot..I want to cook this now :) Thanks for your great recipes
Kris says:

I'm wondering the same thing, cooked or raw put into the crockpot or stovetop? I don't want to mess it up. I also saw on your other recipes the chicken isn't specified if cooked or uncooked
Six Sisters says:

For the stovetop it tells you in the first two lines to simmer the chicken for 20-25 minutes til cooked through. For the Slow Cooker it tells you to add the cut up chicken and cook on low for 6 hours or high for 3 hours.
Kali says:

I made this yesterday and it turned out fantastic! It was chilly out and what a perfect day to make soup and I'm so glad I did! It made so much that I was able to feed 4 people (includng myself) and still have some left over. I omitted the cayenne powder, cilantro, & the jalopeno peppers but it was really good, flavorful, & still had a kick to itWill definitely be making again..thank you for a great recipe! 8)
Kali says:

I forgot to add that I used the slow cooker method on high for 3 hours which worked out perfectly
Sabrina B says:

thank you for this recipe, perfect for this time of year and love these flavors!

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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