Hello and welcome to solsarin. This post is about “slow cooker chicken enchilada soup“.
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce.
And veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.
Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
For whatever reason, I always notice those little things and they make me so happy for a moment or two. Actually, I think the best way to say it is that my heart genuinely feels warmed. And I’m reminded how much I just really like people. And how cool it is that two complete and utter strangers can make an encouraging connection in this big world, however fleeting. And how a moment so brief can have the power to make your day just a little brighter…just like that!
Crazy. And very cool. And call me cheesy, but it makes me want to return the favor to the world and smile or wave or say hi to strangers more often. Yes. That is exactly what I want to do.
So because I aim to please and make you smile, and because there’s no such thing as too much chicken enchilada soup in my world, I went ahead and developed both recipes! Thus, today you get the slow cooker version. And if you tune back in on Wednesday, it’ll be a stovetop 20-minute cheesy version that a slightly different flavor variation too. (Actually it’s a copycat take on my old-time favorite chicken enchilada soup from Chili’s — you’ll have to check it out!)
Chicken Enchilada Soup Toppings & Fixings
My family’s favorite part about this slow cooker chicken enchilada soup is the toppings! I like to put out bowls of toppings so that everyone can make their own creations. Tortilla strips are a must have for this dish, other great options are shredded cheese, sour cream, chopped cilantro, diced avocado and sliced olives.
This soup has all the flavors of chicken enchiladas with a fraction of the prep time. I always keep the ingredients on hand for busy days when I know I won’t have a lot of time to cook dinner. This recipe is a hit with kids and adults alike, and is sure to become a part of your regular dinner rotation!
How to make chicken enchilada soup
This enchilada soup is one of those easy ‘set it and forget it’ recipes. Seriously so simple and absolutely delicious.
- Add chicken to crockpot. Place chicken in bottom of 5 qt crockpot, then pour chicken broth and enchilada sauce on top.
- Stir in remaining ingredients. Next add cream of chicken soup, black beans, tomatoes, corn, onion and bell peppers to crockpot. Then add seasonings on top.
- Cook in crockpot. Cover and cook on high for 3-4 hours, or on low for 5-7 hours.
- Shred chicken. Remove chicken and shred (or cut into bite-sized pieces). Then place chicken back in soup.
- Stir in cheese. Add shredded cheese to soup and stir.
- Top and serve! Ladle into bowls and serve with tortilla strips or crushed tortilla chips, cheese, sour cream and cilantro if desired.
This recipe has been a fan favorite for YEARS! I basically took my traditional chicken enchiladas recipe modified it and added some black beans, corn and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dallop of sour cream. Avocado would also be awesome! This is very tasty, filling and had just the right amount of heat. Add more or less chipotle to your taste.
I’ve also recreated this in the Instant Pot, as I’ve been slowly doing this with older recipes. You can see all my Instant Pot Recipes here. I’ve labeled this freezer friendly, a great dish if you like to make freezer meals. To reheat you can let it thaw overnight and reheat it on the stove. You can see more Soup Recipes here!
Can you make this soup on the stove top?
This enchilada soup is my kind of recipe, I’ve made it in the slow cooker and on the stove top. Basically you just throw a few simple ingredients in the pot and let it cook for a few hours.
How to Make Crockpot Chicken Enchilada Soup
Slow cooker chicken enchilada soup is an easy, warming meal that’s ideal for any time you are feeling under the weather, or for when the weather itself is too chilly for your liking.
Simply toss everything into your slow cooker, walk away, and you’ll have a nourishing dinner waiting for you when you return.
(For a more traditional sick day soup, try this Healthy Creamy Chicken Noodle Soup.)
Why You’ll Love This Slow Cooker Chicken Enchilada Soup
- It’s made in the slow cooker, how could you go wrong?
- This enchilada soup recipe is easy to follow and is perfect for those busy weekdays.
- This creamy soup is a cozy fall and winter meal, and your house will be full of yummy smells.
- You probably already have most of the ingredients that you need for this soup recipe, and if you don’t, they’re easy to find.
Ingredients You’ll Need To Make This Easy, Creamy Slow Cooker Chicken Enchilada Soup With Cream Cheese Recipe
- Chicken Breasts
- Cream Cheese
- White Onion
- Black Beans & Corn
- Enchilada Sauce
- Diced Tomatoes with Green Chilies
- Chicken Broth
- Cumin, Oregano, Chili Powder, Black Pepper, and Salt
Storing & Reheating Slow Cooker Chicken Enchilada Soup
This creamy enchilada soup can be stored in an airtight container in the fridge for up to 3 days. This makes it great for meal prep – just divide it into smaller containers. Reheat the soup on the stovetop or in the microwave.
This enchilada soup can also be stored in the freezer (after it’s been cooked and cooled) for up to 3 weeks. You can either store the whole batch in a gallon bag or divide it into smaller sealed bags. To reheat, thaw completely (I like to do this in a sink of water, but you can also use the fridge), and heat on the stovetop in a pot, or in the microwave.
Key ingredients & substitutions for Crockpot Chicken Enchilada Soup
- Chicken — I tend to use boneless breasts for this recipe, but boneless thighs would be just as delicious (especially if you prefer dark meat).
- Enchilada sauce — Here’s where you can really adjust the heat. Use mild or spicy sauce or a mix of both. You could even use your favorite homemade recipe — you’ll need about 3.5 to 4 cups total.
- Diced tomatoes — To get that “simmered on the stove all day” flavor, use a fire-roasted variety.
- Black beans — If you’re not a fan, pinto beans are a great substitute.
- Corn — Instead of canned, try frozen kernels. You don’t even need to thaw them first!
- Onion and garlic — Staple ingredients for soups and stews that add tons of flavor.
- Cheese — Monterey Jack has a mild flavor and melts seamlessly into this easy enchilada soup. Try Colby Jack for sharper flavor or Pepper Jack for an extra kick. Whichever you choose, shred a fresh block by hand!
Fresh cilantro is a wonderful garnish for this crockpot chicken enchilada soup! It adds another layer of flavor and mellows out the heat just a bit. You could also top your bowl with tortilla strips, pickled jalapeños, or a dollop of sour cream.
Why won’t my chicken shred?
If your chicken isn’t shredding easily, it probably has not cooked long enough. When it’s fully cooked, it will easily fall apart with a fork.
Do I need to stir the enchilada soup throughout the day?
Nope! One of my favorite parts of this enchilada soup recipe is how hands-off it is. You won’t need to stir until you shred the chicken. Let the crockpot do the work!
Can I use chicken thighs instead of chicken breasts?
Sure, for this soup the chicken that you use is totally your preference. If you like darker meat, use thighs or legs. Just make sure that it is the equivalent amount of 2 chicken breasts.
Thank you for staying with this post “slow cooker chicken enchilada soup” until the end.