Crockpot Chicken Enchilada Soup

This Crockpot Chicken Enchilada Soup is a dump-and-go dinner that’s as simple as it is delicious. Loaded with tender chicken, hearty black beans, corn, and bold Tex-Mex flavors, this soup is perfect for busy days or cozy nights at home.

Why You’ll Love This Recipe

• Easy to Make: Your crockpot does all the work—just dump, set, and forget.
• Healthy & Nutritious: Packed with protein and vegetables, this soup is as good for you as it is delicious.
• Customizable: Endless options to tweak the recipe to your liking.
• Crowd-Pleaser: Perfect for family dinners, parties, or meal prepping for the week.

Ingredients You’ll Need

Here’s what goes into making a perfect Crockpot Chicken Enchilada Soup:

• Chicken breasts or thighs: The star protein of this dish, cooked to tender perfection in the crockpot.
• Enchilada sauce: For that rich, bold flavor that defines this soup.
• Chicken broth: Adds depth to the base while keeping it light.
• Diced tomatoes and green chilies: A Tex-Mex staple for a flavorful, zesty kick.
• Black beans and corn: For heartiness and texture.
• Onion and garlic: Aromatic base ingredients that elevate the overall flavor.
• Spices: Cumin, chili powder, smoked paprika, and a pinch of cayenne pepper for a smoky, spicy warmth.
• Toppings (optional but highly recommended): Shredded cheese, sour cream, diced avocado, tortilla strips, fresh cilantro, and lime wedges.

Step-by-Step Instructions

• Prep the Ingredients: Start by mincing the garlic, dicing the onion, and draining/rinsing the black beans.
• Load the Crockpot: Add chicken breasts, enchilada sauce, chicken broth, diced tomatoes, black beans, corn, onion, garlic, and spices to your crockpot. Stir to combine.
• Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
• Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot. Stir everything together.
• Serve: Ladle into bowls and garnish with your favorite toppings. Enjoy!

Tips and Tricks for the Best Crockpot Chicken Enchilada Soup

• Use Homemade Enchilada Sauce: If you have time, a homemade sauce adds a deeper, more authentic flavor.
• Don’t Overcook the Chicken: Check for doneness around the 6-hour mark (on low) to prevent it from drying out.
• Adjust Spice Levels: Tailor the heat to your preference by adding more or less cayenne pepper or using mild enchilada sauce.
• Pre-Cook Aromatics: Sautéing the onion and garlic before adding them to the crockpot can boost their flavor.

Delicious Variations to Try

• Vegetarian Version: Skip the chicken and add extra beans, chickpeas, or diced sweet potatoes for a hearty meat-free option.
• Creamy Enchilada Soup: Stir in ½ cup of heavy cream or a block of cream cheese for a rich, creamy twist.
• Spicy Kick: Add diced jalapeños or a splash of hot sauce for extra heat.
• Low-Carb Option: Leave out the beans and corn, and replace with diced zucchini or cauliflower rice.
• Cheesy Delight: Mix in shredded cheddar or pepper jack cheese during the last 30 minutes of cooking.

How to Serve Crockpot Chicken Enchilada Soup

This soup is a meal in itself, but the right toppings take it to the next level. Here are some ideas:

• Crunchy Toppings: Tortilla chips, strips, or crumbled cornbread for texture.
• Fresh Additions: Chopped cilantro, green onions, or diced avocado for brightness.
• Zesty Accents: A squeeze of lime juice or pickled jalapeños adds a tangy flair.
• Hearty Pairings: Serve with warm, buttered cornbread, cheese quesadillas, or a side salad.

How to Store and Reheat

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Let the soup cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months.
• Reheat: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat or in the microwave until warmed through.

Recipe FAQs

Q: Can I use rotisserie chicken?

A: Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Add it during the last 30 minutes of cooking.

Q: Can I make this soup in an Instant Pot?

A: Yes! Use the sauté function for the aromatics, then cook everything on high pressure for 10 minutes. Allow a natural release for 5 minutes before manually releasing the pressure.

Q: Is this soup gluten-free?

A: Check your enchilada sauce and chicken broth labels to ensure they’re gluten-free. Most brands have GF options available.

Q: What if I don’t have enchilada sauce?

A: You can make a quick homemade version by blending tomato sauce with chili powder, garlic powder, cumin, and smoked paprika.

Final Thoughts

Crockpot Chicken Enchilada Soup is a game-changer for anyone who loves bold flavors and hassle-free cooking. Whether you’re feeding a family, prepping meals for the week, or just craving something cozy and delicious, this soup hits all the right notes. Customize it to suit your tastes, pile on the toppings, and savor every bite.

Try these other chicken recipes:

• Crockpot Veggies and Chicken
• Crockpot Italian Chicken
• Crockpot 5 Ingredient White Chicken Chili