Slow Cooker Chicken Enchilada Soup
This chicken enchilada soup is loaded with south-of-the-border flavors. The soup is a breeze to prepare and cook in the slow cooker.
This slow cooker chicken enchilada soup combines tender chicken, beans, corn, and tomatoes with classic enchilada flavors for a comforting dish that practically makes itself. Everything simmers together until the chicken is tender and the broth becomes rich and flavorful.
It’s a great recipe for busy days, potlucks, or make-ahead meals. Add your favorite toppings—cheese, tortilla chips, sour cream, or guacamole—and you’ve got a warm, satisfying bowl everyone will love.
What You’ll Like About This Dish
Easy prep. Just add everything to the slow cooker and let it simmer into a flavorful soup.
Southwestern flavor. Enchilada sauce, cumin, chiles, and tomatoes create a bold, satisfying broth.
Customizable toppings. Load your bowl with cheese, chips, sour cream, or guacamole.
Ingredient Notes
- Chicken thighs: Boneless thighs stay tender and flavorful after slow cooking.
- Beans: Pinto or black beans add texture, protein, and heartiness.
- Enchilada sauce: Provides the signature flavor base of the soup.
- Tomatoes: Diced tomatoes with juices add acidity and depth.
- Corn: Adds sweetness and color; use canned or frozen.
- Condensed soup: Cream of chicken adds a creamy, velvety element.
- Chiles: Jalapeño or mild green chiles bring adjustable heat.
- Garlic powder and cumin: Simple seasonings that round out the flavor.
- Milk or half-and-half: Stirred in at the end to add creaminess.
- Cheese: Cheddar or pepper jack melts into the hot soup beautifully.
- Toppings: Sour cream, tortilla chips, guacamole, and green onions enhance each serving.
Steps to Make Slow Cooker Chicken Enchilada Soup
- Add the chicken thighs, beans, onion, enchilada sauce, tomatoes, corn, condensed soup, chiles, and seasonings to the slow cooker.
- Cover and cook until the chicken is tender.
- Remove the chicken, dice it, and return it to the slow cooker.
- Cook briefly to allow the flavors to blend.
- Stir in the milk or half-and-half and heat through.
- Serve with shredded cheese and your favorite toppings.
Tips for Slow Cooker Chicken Enchilada Soup
- Use thighs instead of breasts for the most tender results.
- Add more chiles or a splash of hot sauce if you prefer extra heat.
- Use low-sodium ingredients to better control seasoning.
- Stir in the dairy at the very end to prevent curdling.
Recipe Variations
- Creamier version. Stir in cream cheese at the end until melted.
- Bean lovers. Add an extra can of beans or mix black and pinto.
- Veggie-loaded. Add zucchini, bell peppers, or spinach during the last hour.
- Spicy twist. Use medium or hot enchilada sauce or diced jalapeños.
- Rice or pasta. Stir in cooked rice or small pasta just before serving.
Serving Suggestions
- Serve with tortilla chips or strips for crunch.
- Pair with warm cornbread or cheese quesadillas.
- Add toppings like sour cream, guacamole, or cilantro.
- Choose a simple green salad to balance the richness.
- Top with shredded cheese or sliced green onions.
How to Store
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm on the stovetop or in the microwave until steaming hot.
Freeze: Soup freezes well for 2 to 3 months. Add dairy after thawing for best texture.
Slow Cooker Chicken Enchilada Soup
Ingredients
- 1 1/2 pounds chicken thighs, boneless
- 1 15-ounce can pinto beans, or black beans, drained
- 1 medium onion, chopped
- 1 10-ounce can enchilada sauce
- 1 14.5-ounce can tomatoes, diced
- 1 cup corn kernels, canned or frozen
- 1 10.5-ounce can cream of chicken soup
- 2 to 4 tablespoons jalapeno pepper , chopped, or mild green chile pepper, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 cup milk, or cream
- 1 cup shredded cheddar cheese, (or pepper jack)
- sour cream, tortilla chips, guacamole, chopped green onions
Instructions
- Put the boneless chicken thighs in the slow cooker along with the beans, chopped onion, enchilada sauce, tomatoes, corn, condensed soup, chile pepper, garlic powder, and cumin. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours.
- Remove the chicken thighs and dice. Return the diced chicken to the slow cooker.
- Cover and cook for about 1 hour longer on LOW or 1/2 hour on HIGH.
- Add salt and pepper to taste. Add the milk or half-and-half and stir to blend. Cook for about 10 minutes longer to heat thoroughly.
- Serve topped with shredded cheese and any optional toppings you might like.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
