Slow Cooker Chicken Enchilada Soup

I love making soup in any style, but Chicken Enchilada Soup is definitely one of my top picks. It combines my love for warm, comforting soup with the bold flavors of Mexican food.

This soup feels like a taste of the Southwest in a bowl—thicker than chicken tortilla soup and with all the deliciousness of an enchilada. Perfect for cold nights when you want something cozy and satisfying.

It’s also easy to customize with whatever ingredients you have on hand, and you can adjust the spice level by adding more chili powder or jalapeños. Plus, it’s great for freezing leftovers for busy nights when you don’t feel like cooking.

Looking for something slightly less smoky? Try this Slow Cooker Chicken Fajita Soup instead.

Before You Get Started

Here's the low-down on the top things you need to know for this recipe:

• Double Batch: Make a double batch of this soup and freeze individual servings, so you'll always have a delicious meal ready to go!
• Dump-and-Go: This recipe takes a less than 5 minutes of prep time once you saute the veggies. Or swap in frozen peppers and onions and make this a dump-and-go meal with no sauteing needed. It's that easy!
• Meet your dietary needs: Make this soup vegetarian by skipping the chicken. Make it dairy-free and skip the cream cheese. Double the chicken for double the protein. The options are endless. 

What You Need to Make Chicken Enchilada Soup in the Slow Cooker

Here’s a list of ingredients for the recipe. Check the recipe card for the full list and their amounts!

• Boneless skinless chicken breasts: These cook right in the slow cooker and become super tender. If you prefer a richer, juicier flavor, swap the chicken breasts for boneless, skinless chicken thighs.
• Spices: I like to use homemade taco seasoning or simply blend cumin, chili powder, garlic powder, onion powder, and salt.
• Veggies: Dice up some onion, poblano peppers, and red bell peppers. Speed things up by swapping in frozen veggies. They don't need to be cooked first!
• Garlic cloves: Fresh is always best, but you can use pre-minced garlic if you like or frozen cubes.
• Canned fire roasted tomatoes: Add a smoky, spicy kick to the soup. Swap in Rotel tomatoes for more heat or regular diced tomatoes for less smoke.
• Enchilada sauce: You can use store-bought enchilada sauce or make your own red enchilada sauce or shortcut enchilada sauce! You could even use green enchilada sauce for a different flavor.
• Chicken broth: This helps cook the chicken and adds flavor. Vegetable broth is also a great option.
• Black beans and pinto beans: Drain and rinse these before adding them to the soup. You can use any combination of beans you like.
• Corn: Adds a touch of sweetness to the soup. Use fresh, frozen, or canned. 
• Cream cheese: Make this soup extra special by adding cream cheese. Feel free to swap in sour cream, Greek yogurt, or skip it if you prefer. 

How to Make Crock Pot Chicken Enchilada Soup

This is the ultimate dump-and-go recipe! Here’s how to make it:

1. Prep and Add Ingredients

Start by cooking down the onion, peppers, and garlic in a large skillet. Then, add the tomato paste and taco seasoning to create a rich base flavor for the soup. Add this to the slow cooker with the chicken, enchilada sauce, tomatoes, beans and broth.

2. Cook and Shred the Chicken

Let the soup cook on low for a few hours. Once it’s done, pull out the chicken, shred it up with two forks, and toss it back into the soup.

3. Thicken and Finish the Soup

Add the cream cheese to the soup and stir until it is nice and creamy. Add the corn. Let it cook for a little longer until everything thickens up.

4. Serve and Enjoy

Top with cheese, cilantro, fresh lime juice, jalapenos, and any other toppings you love. Enjoy!

How to Make This Recipe on the Stove or Instant Pot

If you don't have a slow cooker handy, you can make this recipe on the stovetop or in the Instant Pot! Here's how:

Stovetop Version:

1. Sauté the Veggies: In a large pot, heat some oil over medium heat. Add the onion, green pepper, red pepper, and garlic. Cook for about 5 minutes until softened. Add the tomato paste and spices and cook for one minute.
2. Add the Chicken: Add the chicken breast to the pot. Stir everything together.
3. Add the Liquids and Simmer: Pour in the diced tomatoes, enchilada sauce, chicken broth, and tomato paste. Bring it to a simmer. Cover the pot and let it cook for about 20-30 minutes or until the chicken is cooked through.
4. Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
5. Thicken the Soup: Stir the cream cheese into the soup. Let it simmer for another 5 minutes until the soup thickens.
6. Finish and Serve: Stir in the beans and corn. Let the soup heat through. Serve with cheese on top, or stir it in if you prefer.

Instant Pot Version:

1. Sauté the Veggies: Set the Instant Pot to sauté mode. Add some oil and sauté the onion, green pepper, red pepper, and garlic for about 5 minutes. Add the tomato paste and taco seasoning. Stir until frangrant. 
2. Add the Chicken and liquids: Add the chicken and pour in the diced tomatoes, enchilada sauce, and chicken broth. Lock the lid, set the Instant Pot to manual high pressure, and cook for 10-12 minutes.
3. Shred the Chicken: Once done, release the pressure, remove the chicken, and shred it with two forks. Return the chicken to the pot.
4. Thicken the Soup: Stir the cream cheese into the soup. 
5. Finish and Serve: Stir in the beans and corn. Cook until heated through. Serve with cheese on top or mix it in.

Can I Make Vegetarian Crockpot Enchilada Soup?

Don't let the "chicken" part of this soup scare you off if you are a vegetarian. It's easy to adapt to a plant-based diet. Simply eliminate the chicken and use a vegetable broth. I'd add in an extra can of pinto beans for protein and a little extra texture. Also, feel free to add in other veggies, like some riced cauliflower or diced sweet potatoes.

Side Dishes to Serve with Chicken Enchilada Soup

While this soup is hearty, I do usually like to serve it with a little something else to round out the meal.

• Cornbread: Cornbread is an easy side to whip up and goes great with most soups. Try making it from a simple boxed mix, or try one of my favorite versions.
• Rice: This soup is also good served over white or brown (or cauliflower) rice or with rice on the side.
• Bread: Crusty rolls or French or sourdough makes a great addition to this soup. Slice up or pull apart a baguette and serve it restaurant-style in a basket for everyone to share with a side of butter or olive oil for dipping.
• Broccoli: Crispy Baked Broccoli is another great side to eat along with soup. If you're not a fan of broccoli, try roasting up some cauliflower, Brussels sprouts, green beans, asparagus, or whatever veggies you have on hand.
• Corn: Make some Mexican-style street corn by grilling corn on the cob and adding a little butter (or use spray butter or olive oil). Sprinkle on some chili powder or paprika and chopped cilantro, and eat it right off the cob.
• Veggies: Try a side of broccoli, cabbage, or kale slaw marinated for a couple of hours in your favorite vinaigrette. Don't knock it till you try it!

Toppings

Toppings are my jam, and I consider them the sprinkles to my dinner cupcakes, if you will. For this soup, try adding any or all of the following:

• Chopped tortilla strips or crushed tortilla chips
• Cilantro
• Diced red onion, white onion, or sliced green onions
• Sliced avocado or guacamole
• Chopped jalapeños
• Shredded cheddar, pepper jack, or Monterey Jack cheese
• Crumbled queso fresco
• Greek yogurt or sour cream
• Sliced black olives
• Hot sauce
• Lime juice