Easy Crockpot Chicken Enchilada Soup
Easy Crockpot Chicken Enchilada Soup
This cozy, flavor-packed slow-cooker soup brings all the bold, comforting elements of chicken enchiladas into a warm bowl — with minimal hands-on time. Friendly and satisfying, it’s the kind of weeknight winner that fills your house with inviting aromas while you get on with your day. If you love enchilada flavors but want something easier and more slurpable, this is for you; for a baked version inspiration, see this easy chicken enchiladas recipe that shares similar spices in a different format.
why make this recipe
What makes this recipe special is its perfect balance of convenience and authentic enchilada flavor. The slow cooker allows the chicken to become tender and soak up spices, while the canned ingredients keep prep fast without sacrificing depth. It’s a hands-off meal you can set in the morning and come home to, plus it’s highly adaptable — add heat, swap beans, or make it creamy depending on the crowd. Finally, it yields excellent leftovers and freezes well, making it ideal for meal planning.
Step-by-Step Guide to Making Easy Crockpot Chicken Enchilada Soup
Ingredients:
- 2 chicken breasts
- 1 can black beans (drained and rinsed)
- 1 can corn (drained)
- 1 can diced tomatoes (with juices)
- 1 can enchilada sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, cilantro
Directions:
- Place chicken breasts in the slow cooker.
- Add the black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken with two forks and stir back into the soup.
- Serve hot, topped with cheese, sour cream, and cilantro.
How this recipe works (quick technical notes)
- The low-and-slow cooking breaks down the chicken fibers so it shreds easily and absorbs the enchilada sauce flavors.
- Canned ingredients (tomatoes, beans, corn, enchilada sauce) contribute both texture and body; they also keep the recipe quick and pantry-friendly.
- Shredding the chicken and stirring it back into the pot helps integrate protein uniformly into the broth so every spoonful has meat, sauce, and veggies.
Detailed walk-through and tips for success
- Prep: Chop the onion and mince the garlic first so you can layer flavors quickly. Rinse and drain canned beans and corn to reduce excess sodium and starchy liquid.
- Layering: Put the chicken on the bottom of the slow cooker; add the beans, corn, tomatoes, and enchilada sauce on top. This helps the chicken cook in the juices rather than drying out.
- Seasoning: The 1 teaspoon each of cumin and chili powder gives a classic enchilada profile. Taste after shredding and adjust salt, pepper, or add a pinch of smoked paprika for a deeper flavor.
- Finishing: Shredding in the slow cooker keeps the meat moist. If you want a thicker soup, remove a cup or two of the liquid, blend it, then stir it back in to thicken naturally.
- Serving: Top generously — melted shredded cheese and a dollop of sour cream cool and balance the spice; fresh cilantro adds brightness.
Storage Tips for Easy Crockpot Chicken Enchilada Soup
- Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freezer: Place in freezer-safe containers or resealable bags; freeze for up to 3 months at 0°F (-18°C).
- Reheating: Thaw overnight in the refrigerator if frozen, then reheat on the stovetop over medium-low until warmed through, or microwave in 1–2 minute bursts until hot (stirring between intervals).
- Note: If freezing, leave out the cheese and sour cream toppings and add fresh when reheating to preserve texture and flavor.
Serving Suggestions for Easy Crockpot Chicken Enchilada Soup
- Bowl it up with classic garnishes: shredded cheddar or Monterey Jack, a scoop of sour cream, fresh cilantro, sliced avocado, and lime wedges for a hit of acidity.
- For crunch, serve with tortilla chips, strips of baked tortilla, or crisp tostada pieces to scoop.
- Make it a meal: serve alongside a simple green salad or Mexican-style rice to stretch it further for a family dinner.
- For a more indulgent option, top with crumbled queso fresco and a drizzle of chipotle crema.
tips to make Easy Crockpot Chicken Enchilada Soup
- Use low-sodium canned goods if you want more control over the salt level — add salt at the end, after tasting.
- If you prefer a creamier texture, stir in ¼ to ½ cup of heavy cream, half-and-half, or a blend of cream cheese at the end and warm through.
- For extra depth, sauté the onion and garlic briefly in a skillet until translucent and slightly caramelized before adding them to the slow cooker.
- If you like heat, toss in a chopped jalapeño or a few dashes of your favorite hot sauce during cooking.
- To prevent the chicken from shredding into tiny pieces, allow it to rest for 5–10 minutes after cooking before shredding.
Variations
- Vegetarian swap: Replace the chicken with extra beans (kidney or pinto) and add cubed butternut squash or sweet potato for body; simmer until tender. This variation keeps the enchilada flavor while making the dish meat-free.
- Creamy enchilada soup: After shredding the chicken, stir in ½ cup cream cheese and ¼ cup sour cream; heat gently until smooth for a richer, velvety finish.
FAQs
Q: How do I keep the chicken moist?
A: Cook it slowly on low and leave it in the cooking liquid until you’re ready to shred; the juices help retain moisture.
Q: Can I use rotisserie chicken?
A: Yes — add pre-cooked rotisserie chicken in the last 30–45 minutes so it warms through without drying out, and reduce slow-cook time accordingly.
Q: Is this freezer-friendly?
A: Yes. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
What to do if the soup is too thin or too thick
- Too thin: Remove a cup of liquid, blend it until smooth, then stir it back in to thicken naturally; or simmer uncovered on the stovetop to reduce.
- Too thick: Add a bit of chicken broth or water and reheat gently, stirring until you reach the desired consistency.
Flavor and nutrition notes
- This soup is an efficient way to get protein, fiber, and vegetables in one bowl. The black beans and corn provide fiber and texture, while the chicken is lean protein.
- To lighten calories, use reduced-fat cheese and Greek yogurt instead of sour cream for toppings.
- To increase veggies, toss in diced bell peppers, zucchini, or chopped spinach in the last hour of cooking; they’ll stay vibrant and add nutrients.
How to make leftovers feel new
- Turn leftovers into enchilada-style baked bowls: Pour soup into oven-safe bowls, top with tortillas soaked in sauce and cheese, then bake at 375°F (190°C) until bubbly.
- Use as a filling for tacos or enchilada-stuffed peppers — the shredded chicken and beans make a flavorful base.
- Blend a portion for a creamy dip to serve with chips at a casual get-together.
Common troubleshooting
- Flavor too flat: Add a squeeze of lime juice and a pinch of salt to brighten and balance the flavors.
- Too spicy: Dollop on sour cream, add avocado slices, or mix in a little plain yogurt to cool it down.
- Chicken stringy: That can happen if overcooked; try shredding earlier next time or use high-quality chicken breasts and avoid unnecessarily long high-heat cooking.
Meal planning and scaling
- To serve more people, increase ingredients proportionally. For example, to double the recipe, use 4 chicken breasts and two cans each of the beans, corn, tomatoes, and enchilada sauce, adjusting seasoning to taste.
- For meal prep, portion into individual containers for easy grab-and-go lunches; reheat in the microwave or on the stove.
Make-ahead ideas
- Assemble everything (except dairy toppings and cilantro) in a freezer bag, label it, and freeze. When ready to cook, thaw in the refrigerator overnight and dump into the slow cooker; cook as directed.
- If you want quicker results, transfer to an Instant Pot and cook on high pressure for 12 minutes with a quick release, then shred and finish.
Nutrition-minded swaps
- For lower sodium: Use low-sodium or no-salt-added canned tomatoes and beans, and choose a low-sodium enchilada sauce or make your own.
- For extra protein: Add a can of drained white beans or lentils in addition to the black beans.
- For gluten-free: Most enchilada sauces are gluten-free, but always double-check labels if celiac or gluten-sensitive.
Finishing touches that elevate the bowl
- A sprinkle of chopped red onion provides a mild bite and visual contrast.
- Toasted pepitas or crushed tortilla chips add delightful crunch.
- A tiny drizzle of good olive oil or flavored oil (like chile oil) over the top gives a polished finish.
Kitchen equipment and timing
- Slow cooker: Set it to low for 6–8 hours or high for 3–4 hours. Use the low setting for the juiciest chicken.
- Two forks for shredding: Simple and effective; alternatively, use two-hand mixers on low for quick shredding in a skillet if you prefer.
- Prep time: About 10–15 minutes to chop, open cans, and assemble.
- Total time: 3–8 hours depending on cooker setting.
Safety notes
- Always ensure chicken reaches an internal temperature of 165°F (74°C) before shredding.
- When storing, cool soup to room temperature for no longer than two hours before refrigerating to reduce bacterial growth risk.
Occasion suggestions
- Great for busy weeknights, potlucks, and casual dinners.
- Makes a comforting meal for cold-weather evenings or when someone needs a bowl of hearty, soothing food.
- Scales well for freeze-ahead lunches for a week of easy meals.
Conclusion
This Easy Crockpot Chicken Enchilada Soup is a go-to when you want bold Mexican-inspired flavors without a lot of fuss — set it and forget it, then finish with fresh toppings to taste. For another trusted slow-cooker version with similar comforting results, check out the hearty, well-tested take on Hearty Slow Cooker Chicken Enchilada Soup – Spend With Pennies. If you want to compare techniques and reader-tested tips, the Chicken Enchilada Slow Cooker Soup Recipe at Allrecipes is a useful complementary resource.
Print
Easy Crockpot Chicken Enchilada Soup
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free Option Available
Description
A cozy, flavor-packed slow-cooker soup that brings all the bold, comforting elements of chicken enchiladas into a warm bowl with minimal hands-on time.
Ingredients
- 2 chicken breasts
- 1 can black beans (drained and rinsed)
- 1 can corn (drained)
- 1 can diced tomatoes (with juices)
- 1 can enchilada sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, cilantro
Instructions
- Place chicken breasts in the slow cooker.
- Add the black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken with two forks and stir back into the soup.
- Serve hot, topped with cheese, sour cream, and cilantro.
Notes
For a thicker soup, remove a cup or two of liquid, blend it, then stir it back in. Use low-sodium canned goods for better control over salt levels.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot, chicken enchilada, soup, easy recipe, slow cooker
