Crockpot Enchilada Soup

Crockpot enchilada soup is easy to throw together and comes together quickly. Shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, spices, that’s it.

This soup will become your favorite weeknight crockpot dinner and it’s perfect for meal prepping too.

Stressed out Sunday nights are my least favorite. I’m scrambling to figure out what’s for dinner and what’s going into lunchboxes for the next two days.

Crockpot enchilada soup checks both of those boxes. It’s so easy and quick to make and tastes even better the next day.

Why the Timing Works

Cooking it for 2 hours on high keeps the veggies from getting completely soft but allows enough time to cook and shred the chicken.

What to Know Before You Start

I love this soup the next day when reheating it for lunch. The flavoring seems to penetrate into everything and makes it taste even better.

Save it as a lunch/dinner for 2 days and you’re done. It’s a winner.

Canned enchilada sauce is an easy way to add some great flavoring. It saves you from having to make it from scratch.

Don’t drain the black beans. The liquid from the black beans thickens the broth.

Same for the diced tomatoes, don’t drain them.

Optional but recommended. Brown the chicken before adding everything into the slow cooker.

It takes 5 minutes and will add some great flavoring to this crockpot enchilada soup recipe.

Can you use frozen chicken for this recipe? Yes, you can but you’ll need to add an additional 30-45 minutes on high.

I find it’s easiest to shred chicken after cooking if you’ve used a thawed chicken breast and cooked on high for two hours.

Ingredients

Enchilada sauce ranges greatly in terms of spiciness. My go-to brand is either Old El Paso (which is more readily available) or Las Palmas for a more mild enchilada sauce.

I would definitely go with a milder enchilada sauce, especially if you’re making this enchilada soup recipe for little ones because the chili powder and cumin also add a bit of spice. You’ll be happy you used 2 cans of enchilada sauce.

One can leaves the soup a bit too thin and lacks in the enchilada department. Traditionally enchilada soups call for red enchilada sauce, but feel free to use green enchilada sauce for a totally different take on this recipe.

For the best results, shred the chicken. This recipe calls for 1 to 1-1/2 pounds of boneless, skinless chicken breast which equates to about 1-2 breasts depending on size.

Two hours on HIGH will easily shred chicken. You can use the same amount of chicken thighs and shred them as well (the meat will be a bit juicier).

I always use a can of fire-roasted diced tomatoes in place of regular to add a smoky flavor. Regular is totally fine, too.

Just be sure not to drain them.

I like to use a lower sodium chicken broth to keep this enchilada soup from being too salty. Using a regular chicken broth, enchilada sauce and chili powder can make this recipe on the saltier side.

Low sodium broth is an easy way to counteract the salt without compromising on flavor.

Any brand will do. Again, don’t drain the black beans, we need that liquid to help thicken the broth of the soup.

You could also use a can of drained corn in place of the frozen corn. Be sure to thaw the corn before adding to the crockpot so the ingredients don’t cool down.

Chili powder and cumin are the base of this recipe’s spice, but if you’re not a fan of spicy, start with 1-1/2 teaspoons chili powder and adjust to taste at the end.

Cilantro can be skipped if you’re not a fan. Some people taste cilantro as being a bit on the soapy side.

If this sounds like you, I’d skip it.

Rub both sides of the chicken with the seasoning. Heat some vegetable oil in a frying pan over medium heat, then brown the chicken breasts for about 3 minutes on each side.

You don’t need to cook them through, as I’m just looking for some nice browned chicken. It will add tons of flavor to your soup.

Helpful Tips

I like to brown the chicken before adding it into the crockpot. You could totally save yourself the step and throw it into the pot raw.

However, the end result will be way more flavorful if you take the few extra minutes to brown the chicken. Browning meat before slow-cooking is my favorite way to add depth of flavor to crockpot cooking.

Also, this recipe calls for adding salt when browning the chicken. That way, when cooked, the meat isn’t bland, swimming around in seasoned soup.

It’s an improvement. Trust me.

Sour cream is used for a creamier enchilada soup and to cut back on the heat.

Crushed tortilla chips add some crunch and great texture.

Cheese should be shredded cheddar or Mexican cheese blend. Spoonfuls will melt right into your soup.

Diced avocado is deliciously creamy and will take your enchilada soup over the top.

Lime wedges are for squeezing a quarter or half of a lime on top of your bowl of soup.

Sliced jalapeños are for if you really like your soup HOT. Slice ’em real thin to maximize the heat.

All soups require seasoning with salt to make them sing. Different brands of broth and enchilada sauce will be more/less salty, so you’ll need to taste the soup at the end and adjust to your liking.

That’s what separates good soups from great soups.

Add a tablespoon of tomato paste to help thicken the soup.

Frequently Asked Questions

Can I freeze it?

Yes! After the soup has cooled, divide into freezer-safe containers and freeze for up to 3 months.

To reheat, move from freezer to refrigerator to thaw overnight and reheat on the stovetop or microwave. If it’s too thick after being frozen, add a bit of chicken broth.

What if my soup is too runny?

Allow the soup to sit on the “warm” setting with the lid ajar for about 20 minutes. It will thicken a bit.

Can I make this ahead of time?

Absolutely. Honestly, this is one of those soups that tastes even better the next day.

The chicken soaks up more of the broth and spices and the spices really “bloom,” so to speak. Just make the recipe as written and store in an air-tight container in your refrigerator for up to 5 days.

Can I add cheese to the slow cooker?

If you add the block of cheese or add large handfuls to your crockpot the cheese will be a bit “grainy.” For the creamiest results, add a handful to each bowl when it’s being served. The heat of the soup will melt the cheese into creamy perfection.

Can I make it in a different way?

Absolutely, this recipe is a starting point for your own interpretations. Use shredded rotisserie chicken if you don’t want to brown your own.

The cooking time in the crockpot will be just 1 hour on high. Or, brown chicken as written then transfer to a Dutch Oven/large pot with enchilada sauce, chicken broth and spices.

Cook on medium-low heat for 30-40 minutes. Remove chicken to plate, shred, add back to soup and serve.

Will kids like it?

We use mild enchilada sauce which gives the soup a kick with the addition of the chili powder and cumin, but isn’t hot, per se. Kids typically like this soup just fine, but if you’d like to tone the spices down even further you could omit the chili powder and/or reduce the amount.

Is it really spicy/hot?

Using a HOT enchilada sauce will make this recipe HOT. We prefer mild.

If you’re serving a crowd and some like it HOT and some like it MILD make the recipe with a mild enchilada sauce and offer hot sauce at the table.

More Hearty Soup and Chili Recipes

• White Chicken Chili is a creamy, bright, and easy to make, slow cooker chili made with Great Northern beans.
• This hearty Chicken and Wild Rice Soup is the perfect recipe to serve on a cold, chilly evening.
• This thick beef Chili tastes just like Wendy’s. It’s an easy recipe that comes together fast and reheats well.

This easy to make Crockpot Enchilada Soup is an easy, flavorful, and tasty recipe that can be made using a few simple ingredients. Perfect for when you want to make a tasty soup that is super easy to make.

What you need: slow cooker, skillet

What you need:

• 1-1 1/2 pounds boneless chicken breast
• 2-10 oz cans red enchilada sauce
• 28 oz can diced tomatoes, do not drain
• 14.5 oz chicken broth low sodium
• 1 can black beans, do not drain
• 10 oz frozen corn, thawed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 Tbsp. cumin, ground
• 1/4 cup cilantro, fresh, and chopped
• salt and pepper to taste
• vegetable oil for skillet if desired

How to make it:

• Season the chicken breasts with salt and pepper on both sides. If desired, add some vegetable oil to a skillet and brown the chicken on each side for about 3 minutes. Set aside.
• Add the chicken breasts, tomatoes, red enchilada sauce, chicken broth, and black beans to your slow cooker.
• Next, add corn, onion, garlic, chili powder, cumin, and cilantro, stir to combine.
• Cover and cook on high for 2 hours or until chicken is cooked through and shreds easily.
• Remove the cooked chicken from the soup, shred using two forks, return chicken to the soup. Taste the soup and season as needed. Serve with desired toppings.
• Enjoy!

Optional but recommended, brown/sear chicken first for more flavor, but soup will be good without browning chicken. Do not drain liquid from canned black beans as liquid helps to thicken broth.

Defrost corn first if you’re using frozen corn so that it won’t lower the temperature of slow-cooker. Adding enchilada sauce (two cans) really adds to the flavor of the broth.