I absolutely love this Slow Cooker Chicken Enchilada Soup Recipe because it’s like a cozy hug in a bowl—warm, comforting, and packed with bold flavors that remind me of my favorite Mexican dishes. What makes this recipe so special is how effortlessly you can transform simple ingredients into a rich, hearty soup that’s perfect for busy weeknights or casual weekend dinners.
When I first tried this soup, I was amazed at how the slow cooker really lets all those spices and fresh veggies mingle together over time, giving you that authentic enchilada taste without any stress. Plus, you’ll find that having a meal that practically makes itself while you’re out is such a game-changer, especially when the family’s hungry and everyone’s running on different schedules.
Why You’ll Love This Recipe
- Effortless Flavor Development: The slow cooker brings out deep, complex flavors without extra hands-on time.
- Family-Friendly Comfort Food: It’s hearty and satisfying, a meal everyone in the family will enjoy.
- Flexible and Customizable: You can easily spice it up or tone it down, and add your favorite garnishes.
- Perfect Make-Ahead Meal: You can prep early or save leftovers that taste just as good the next day.
Ingredients You’ll Need
All the ingredients in this Slow Cooker Chicken Enchilada Soup Recipe come together to create a well-balanced bowl of spicy, savory goodness. Each item plays a role, from building the enchilada sauce base to adding texture and richness.
- Neutral cooking oil: I use canola or safflower because they handle heat well and don’t overpower the spices.
- Yellow onion: Adds sweetness and depth; dicing it finely helps it cook evenly.
- Jalapeño: Seeded for mild heat—feel free to leave seeds in if you love it spicy!
- Garlic: Fresh minced garlic for aromatic flavor is a must.
- Chili powder: Mexican-style chili powder really lifts the soup with smoky, earthy warmth.
- Ground cumin: Brings that distinct southwestern earthiness—don’t skip it.
- Granulated sugar: Just a touch to balance the acidity of the tomatoes.
- Tomatoes: Fresh and coarsely chopped, they add brightness and body to the sauce.
- Tomato sauce: This creates the rich base of your enchilada sauce.
- Low-sodium chicken broth: Using low-sodium lets you control the salt level better.
- Kosher salt and freshly ground black pepper: Essential for seasoning to taste.
- Yellow corn (canned): Adds sweetness and texture—make sure to drain well.
- Black beans: Rinsed and drained to reduce excess sodium and add hearty protein.
- Boneless, skinless chicken thighs: I prefer thighs for juiciness and tenderness, but breasts work too.
- Heavy cream (optional): A splash gives the soup a silky finish, but you can skip it to keep it lighter.
- Cayenne pepper (optional): For those who want an extra kick of heat.
- Shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro: For serving—these garnishes bring that classic enchilada feel.
Variations
I love tweaking this Slow Cooker Chicken Enchilada Soup Recipe depending on the season or mood. It’s so easy to make it your own by swapping proteins or adjusting the heat level. Don’t hesitate to experiment with add-ins or toppings to suit your taste buds.
- Vegetarian Variation: Replace chicken with extra black beans and diced bell peppers—a version my vegetarian friend raved about.
- Spice Level: Add extra jalapeños or a pinch of cayenne for more heat, or leave them out for a milder soup that kids adore.
- Dairy-Free Option: Skip the heavy cream and sour cream, or use coconut milk and a dairy-free yogurt alternative for creaminess.
- Slow Cooker Size: I’ve made it in both 5-quart and 6-quart slow cookers—adjust cooking times slightly if yours is bigger or smaller.
How to Make Slow Cooker Chicken Enchilada Soup Recipe
Step 1: Build Your Enchilada Sauce Base
Start by heating a few tablespoons of neutral oil in a large skillet over medium heat until shimmering—that signals it’s ready. Toss in your diced onions and jalapeño, and cook slowly until softened and fragrant, about 5 to 7 minutes. This part is key: letting the veggies sweat develops a sweet, mellow flavor without browning. Then stir in minced garlic, chili powder, cumin, and sugar, cooking just until the spices wake up—about 30 seconds to 1 minute. Add fresh tomatoes, tomato sauce, and chicken broth, seasoning with salt and pepper before bringing it all to a gentle boil. This sauce is the heart of your soup, so don’t rush this step—it’s worth the love!
Step 2: Transfer and Add Soup Ingredients to Slow Cooker
Once your enchilada sauce base is bubbling gently, pour it into your slow cooker. Add the drained corn, black beans, and the chicken thighs. Give everything a good stir to combine—this helps the flavors meld while the chicken cooks. Seal the lid and let your slow cooker work its magic: 6 to 7 hours on LOW or 4 hours on HIGH. This slow cooking time is what makes the chicken so tender and the entire soup burst with deep flavor.
Step 3: Shred Chicken and Final Seasoning Touches
When your soup is ready, take two forks and shred the chicken right in the pot—this is one of my favorite parts because the chicken just falls apart so easily and soaks up all those tasty spices. If you like, stir in a splash of heavy cream here for a luxuriously smooth finish. Give it a final taste and adjust seasoning with salt, pepper, and maybe a pinch of cayenne if you want a little extra heat. Your soup is now ready to serve—comfort in every spoonful!
Pro Tips for Making Slow Cooker Chicken Enchilada Soup Recipe
- Don’t Skip Sautéing the Veggies: Cooking onions and jalapeños first makes a big difference in flavor depth.
- Use Thighs Over Breasts: They stay juicy and tender even after hours in the slow cooker.
- Adjust Broth for Thickness: If your soup is too thick, add broth a little at a time until perfect consistency.
- Shred Chicken In the Pot: Saves you from dirtying extra dishes and lets shredded chicken soak up all the sauce.
How to Serve Slow Cooker Chicken Enchilada Soup Recipe
Garnishes
I swear by a handful of shredded sharp cheddar cheese melted over the top—it adds that perfect creamy, salty punch. A dollop of sour cream cools down the spices while adding richness. I always crunch up some tortilla chips for texture, and fresh cilantro on top brings a bright, herbal freshness that makes the whole bowl pop.
Side Dishes
My family loves pairing this soup with a simple green salad or some cilantro lime rice to round out the meal. Sometimes, we’ll serve warm corn tortillas or even throw together a quick avocado salad for something extra fresh on the side.
Creative Ways to Present
For a fun dinner party, I like serving the soup in mini bread bowls or hollowed-out bell peppers. Another favorite trick is layering the soup in clear glasses topped with garnishes like cheese and cilantro—it looks so festive and invites everyone to personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Enchilada Soup keeps beautifully in an airtight container in the fridge for up to 4 days. I find the flavors even deepen overnight, making it taste better the next day. Just be sure to store garnishes separately to keep everything fresh.
Freezing
This soup freezes really well—perfect if you want to batch cook. I portion it into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge for best results before reheating.
Reheating
Reheating is easiest on the stovetop over medium-low heat. I add a splash of chicken broth or water to loosen it if it’s thickened in the fridge. Stir frequently to warm evenly and avoid scorching. You can also reheat in the microwave in intervals, stirring between each, but stovetop is my go-to for the best texture.
FAQs
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Can I use chicken breasts instead of thighs for the Slow Cooker Chicken Enchilada Soup Recipe?
Absolutely! You can swap chicken thighs for breasts if you prefer leaner meat. Just keep in mind that breasts tend to dry out faster in slow cooking, so check for doneness a bit earlier or consider adding the breasts for the last couple of hours to keep them juicy.
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How spicy is this recipe, and can I adjust the heat?
This Slow Cooker Chicken Enchilada Soup Recipe has a mild to medium heat level, mainly from the jalapeño and chili powder. You can easily dial up the spice by including jalapeño seeds or adding cayenne pepper, or tone it down by omitting the jalapeño altogether.
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Can I prepare the enchilada sauce ahead of time?
Yes, the enchilada sauce can be made a day ahead and kept refrigerated. This is a great time-saver for busy days—just reheat it gently before transferring to your slow cooker with the other ingredients.
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Is it necessary to shred the chicken in the pot?
While shredding in the pot saves you an extra dish and lets the chicken soak up all the flavorful sauce, you can also remove the chicken, shred it on a cutting board, and return it to the slow cooker if you prefer more control over the texture.
Final Thoughts
This Slow Cooker Chicken Enchilada Soup Recipe has become a staple in my kitchen for a reason: it’s delicious, forgiving, and just plain easy. Whether you’re feeding a hungry family or want a satisfying meal waiting for you at the end of the day, this soup delivers with its rich flavors and comforting warmth. I hope you enjoy making it as much as I do—it really feels like sharing a little love in every bowl.
Print
Slow Cooker Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 4 hours on high
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Chicken Enchilada Soup features a rich, flavorful enchilada sauce simmered with tender chicken thighs, black beans, and corn. Perfect for an easy weeknight meal, this soup offers a creamy, mildly spicy taste with customizable toppings such as cheddar cheese, sour cream, and fresh cilantro for a satisfying Mexican-inspired comfort dish.
Ingredients
Enchilada Sauce
- 2 tablespoons neutral cooking oil (canola or safflower)
- 1 medium yellow onion, diced
- 1 large jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder (preferably Mexican-style)
- 1 tablespoon ground cumin
- 1 tablespoon granulated sugar
- 2 medium tomatoes, coarsely chopped
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium chicken broth, plus more for thinning as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Soup
- 1 (15-ounce) can yellow corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 to 3 pounds boneless, skinless chicken thighs
- Heavy cream, optional splash
- Cayenne pepper, optional pinch for heat
Serving Options
- Shredded cheddar cheese
- Sour cream
- Tortilla chips
- Fresh cilantro for garnish
Instructions
- Prepare the enchilada sauce: Heat 2 tablespoons of neutral cooking oil in a large Dutch oven or skillet over medium heat until shimmering. Add the diced onion and chopped jalapeño, cooking until softened, about 5 to 7 minutes. Stir in the minced garlic, chili powder, ground cumin, and granulated sugar, and cook for 30 seconds to 1 minute until fragrant. Add the chopped tomatoes, tomato sauce, and 2 cups of low-sodium chicken broth. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a gentle boil.
- Transfer sauce to slow cooker: Pour the enchilada sauce into a 5-quart (or larger) slow cooker.
- Add soup ingredients: Into the slow cooker, add the drained yellow corn, rinsed black beans, and boneless skinless chicken thighs. Stir everything together to combine well with the enchilada sauce base.
- Slow cook the soup: Cover the slow cooker and cook on the LOW setting for 6 to 7 hours or on the HIGH setting for about 4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker into bite-sized pieces, stirring to mix evenly throughout the soup.
- Finish and season: Stir in a splash of heavy cream if desired for richness. Taste the soup and adjust seasoning with salt, freshly ground black pepper, and cayenne pepper as preferred for added heat.
- Serve with toppings: Ladle soup into bowls and garnish with shredded cheddar cheese, sour cream, crispy tortilla chips, and fresh cilantro to enjoy a hearty and flavorful meal.
Notes
- You can substitute chicken breasts for thighs, but thighs offer more flavor and stay tender during slow cooking.
- For a spicier soup, keep the jalapeño seeds or increase the cayenne pepper amount.
- If the soup is too thick after cooking, add a bit more chicken broth to reach desired consistency.
- This soup freezes well for up to 3 months — cool completely before storing in airtight containers.
- Heavy cream is optional but adds richness; for a dairy-free version, omit or use coconut cream.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
