Flavorful Slow Cooker Chicken Enchilada Soup Recipe: Just Set & Forget

Comfort and warmth merge beautifully in this slow cooker chicken enchilada soup that promises to tantalize your taste buds.

Packed with robust Mexican-inspired flavors, the soup delivers a hearty meal in every spoonful.

Each ingredient carefully blends to create a rich, satisfying experience that brings zest to your dinner table.

Tender chicken, aromatic spices, and creamy textures dance together in a delightful culinary symphony.

The slow cooker works its magic, infusing deep, complex flavors that make this soup irresistible.

Minimal effort yields maximum taste, transforming simple ingredients into a soul-warming dish.

Prepare to be transported to a world of delicious comfort with this incredible soup that will have everyone asking for seconds.

Enchilada Soup Tips from the Experts

• Use chicken breasts with some fat to ensure moist, tender meat during slow cooking.
• Toast taco seasoning in a dry skillet before adding to enhance its aromatic profile and intensify spice notes.
• Gradually sprinkle cheese while stirring to prevent clumping and create smooth, creamy texture.
• Replace black beans and corn with additional vegetables like zucchini or cauliflower for a lower-carbohydrate version.
• Prepare soup base a day ahead and store in refrigerator, allowing flavors to meld and develop richer taste.

Different Ways to Change Up Enchilada Soup

• Vegetarian Enchilada Soup: Replace chicken with plant-based protein like black beans, tofu, or seitan. Use vegetable broth instead of chicken broth for a hearty meat-free version.
• Spicy Southwest Variation: Add diced jalapeños, increase Rotel tomatoes, and mix in chipotle peppers for an extra fiery kick. Sprinkle cayenne pepper for more heat.
• Lighter Dairy-Free Option: Swap heavy cream with coconut milk or almond milk. Use nutritional yeast instead of cheddar cheese for a creamy, vegan-friendly alternative.
• Low-Carb Keto Adaptation: Remove corn and beans. Increase protein content by adding more chicken. Use full-fat cream cheese and replace enchilada sauce with low-carb tomato base.

Serving Chicken Enchilada Soup for Family

• Hearty Meal Companion: Serve this soup with warm, buttered cornbread or crusty sourdough to soak up the delicious broth.
• Toppings Fiesta: Sprinkle crispy tortilla strips, chopped fresh cilantro, diced avocado, and a dollop of sour cream on top for extra texture and flavor.
• Mexican-Style Side Dish: Pair with Mexican rice or a light green salad with lime vinaigrette to create a complete and satisfying meal that balances the soup's rich flavors.
• Spice Level Customization: Offer jalapeño slices, hot sauce, or red pepper flakes on the side so each person can adjust the heat to their preference.

Best Method for Storing Enchilada Soup

• Store leftover soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth and maintain freshness.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. Seal tightly, removing excess air. Freeze for up to 3 months. Label with date and contents.
• Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even warming. Stop when soup reaches steaming hot temperature.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of chicken broth if soup seems too thick. Heat until thoroughly warmed and bubbling slightly.

FAQs

• Is this soup spicy?

The heat level depends on the taco seasoning and Rotel tomatoes. For less spice, use mild versions or reduce the amount of green chiles.

• Can I use frozen chicken?

Yes, you can add frozen chicken directly to the slow cooker. Just increase cooking time by 1-2 hours to ensure it’s fully cooked.

• What if I don't have a slow cooker?

You can make this soup in a large pot on the stovetop. Simmer on low heat for about 1-2 hours, stirring occasionally to prevent sticking.

• Is this recipe gluten-free?

Check your taco seasoning and enchilada sauce labels to ensure they’re gluten-free. Most ingredients are naturally gluten-free, but always verify packaged products.

Why Chicken Enchilada Soup Satisfies

• Packed with bold taco seasoning, zesty Rotel tomatoes, and rich enchilada sauce, this soup delivers an incredible taste experience that will make taste buds dance.
• Minimal prep work and hands-off slow cooking mean you can toss ingredients into the crockpot and walk away, returning to a hearty meal perfect for hectic schedules.
• Top with favorite garnishes like crispy tortilla strips, sour cream, fresh cilantro, or sliced avocado to personalize each bowl and keep everyone excited about dinner.
• Loaded with tender shredded chicken, beans, and corn, this soup offers balanced nutrition that kids and adults will love, making mealtime a stress-free celebration.

Chicken Enchilada Soup Ingredient Guide

• Chicken Breasts (Boneless, Skinless): A lean and tender protein that absorbs the rich flavors of the enchilada soup.

• Chicken Broth: Provides a savory liquid foundation for the soup.
• Rotel Diced Tomatoes with Green Chiles, Diced Tomatoes: Add a zesty and tangy flavor profile to the soup.
• Red Enchilada Sauce: Delivers authentic Mexican-inspired taste and rich color.

• Black Beans, Corn: Contribute hearty texture and additional nutritional value to the soup.

• Taco Seasoning: Infuses the chicken with a classic Mexican-inspired blend of spices.
• Salt, Black Pepper: Enhance and balance the overall flavor of the soup.

• Cheddar Cheese (Shredded), Heavy Cream: Create a creamy, rich, and indulgent finish to the soup.

Equipment for Making Enchilada Soup

• Slow Cooker: Essential for cooking the entire soup with minimal effort and maximum flavor.
• Two Forks: Perfect for easily shredding the tender chicken after slow cooking.
• Measuring Cups: Helpful for accurately adding chicken broth, beans, and corn.
• Wooden Spoon or Spatula: Great for stirring ingredients and mixing shredded chicken back into the soup.
• Cheese Grater: Useful if using block cheese that needs shredding.
• Ladle: Convenient for serving the hot soup into bowls.

Directions for Perfect Enchilada Soup

Step 1: Prepare Chicken Breasts

Place chicken breasts in the slow cooker.

Generously coat the chicken with taco seasoning, ensuring each piece is well covered for maximum flavor infusion.

Step 2: Build Soup Base

• Diced tomatoes
• Rotel tomatoes with green chiles
• Red enchilada sauce
• Black beans
• Corn kernels
• Chicken broth

Cover and cook on LOW heat for 4 to 6 hours until chicken becomes incredibly tender and easily falls apart.

Step 3: Transform Chicken

Carefully remove chicken from the slow cooker.

Using two forks, gently shred the meat into delicate, bite-sized pieces.

Return the shredded chicken to the crockpot and stir thoroughly to distribute evenly throughout the soup.

Step 4: Enhance Creaminess

• Shredded cheddar cheese
• Heavy cream

Cover and continue cooking until cheese melts completely, creating a rich and velvety texture.

Step 5: Final Seasoning

Sprinkle salt and freshly ground black pepper to taste.

Stir well to ensure perfect flavor balance.

Serve hot and enjoy this comforting, hearty soup that brings the zesty flavors of enchiladas into a warming bowl!

Flavorful Slow Cooker Chicken Enchilada Soup Recipe

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4.5 from 22 reviews

• Total Time: 6 hours 15 minutes
• Yield: 6 1x

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Description

Mexican-inspired slow cooker chicken enchilada soup delivers hearty comfort with minimal prep. Cheesy, spicy flavors meld together, creating a satisfying meal you’ll crave during chilly evenings.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds (907 grams) boneless, skinless chicken breasts

Sauces and Seasonings:

• 1 ounce (28 grams) taco seasoning package
• 2 × 10 ounces (2 × 283 grams) red enchilada sauce
• 2.5 cups low-sodium chicken broth

Vegetables and Beans:

• 1 × 15 ounces (425 grams) black beans, drained and rinsed
• 1 × 15 ounces (425 grams) corn, drained
• 1 × 10 ounces (283 grams) Rotel diced tomatoes and green chilies, undrained
• 1 × 15 ounces (425 grams) diced tomatoes, undrained

Additional Ingredients:

• 0.5 cup shredded cheddar cheese
• 0.33 cup heavy cream
• Salt to taste
• Pepper to taste

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Instructions

1. Position boneless, skinless chicken breasts in the slow cooker and generously coat with zesty taco seasoning for deep flavor infusion.
2. Layer in diced tomatoes, Rotel tomatoes with green chiles, vibrant red enchilada sauce, hearty black beans, sweet corn kernels, and rich chicken broth into the slow cooker. Secure lid and simmer on LOW for 4-6 hours until chicken becomes fork-tender.
3. Extract chicken from the slow cooker and methodically pull apart into succulent shreds using two forks. Reintroduce shredded meat back into the simmering liquid, stirring to distribute evenly.
4. Incorporate sharp cheddar cheese and velvety heavy cream, allowing ingredients to meld together. Continue cooking until cheese dissolves completely, creating a luxurious, creamy consistency.
5. Calibrate seasoning with kosher salt and freshly ground black pepper, tasting and adjusting to personal preference before ladling into warm bowls.

Notes

• Customize Spice Level Adjust the heat by choosing mild or hot Rotel tomatoes, or swap with regular diced tomatoes for a less spicy version.
• Protein Swap Replace chicken breasts with shredded rotisserie chicken for quicker preparation, or use turkey for a leaner option.
• Dietary Modifications Make the soup gluten-free by using a certified gluten-free taco seasoning and checking enchilada sauce ingredients.
• Freezer-Friendly Option Store cooled soup in airtight containers for up to 3 months, thawing and reheating gently to maintain creamy texture.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 6 g
• Protein: 26 g
• Cholesterol: 90 mg