This easy slow cooker enchilada soup recipe is perfect for any busy cook who wants a delicious hearty meal ready for dinner with minimal effort. It has all the flavor of chicken enchiladas made into a soup form.
My favorite dish to order at a Mexican restaurant is chicken enchiladas. I make chicken enchiladas at home too. However, today I'm sharing a soup with similar flavors in a slow cooker to make it fast and easy.
Ingredients
- Boneless Skinless Chicken Breasts
- Onion
- Yellow Bell Pepper (any bell pepper is good)
- Jalapeno Peppers
- Garlic Cloves
- Diced Tomatoes with Green Chilies
- Black Beans
- Red Enchilada Sauce
- Chicken Broth
- Cheddar Cheese or Mexican Blend
- Chili Powder
- Onion Powder
- Salt
- Black Pepper
- Cinnamon
- Cayenne Pepper (optional)
Making Chicken Enchilada Soup in a Slow Cooker
Step 1. In the bottom of your slow cooker place the diced vegetables, peppers, onion, tomatoes, and garlic.
Step 2. Top the vegetables with boneless, skinless chicken breasts and spices such as chili powder, onion powder, cinnamon, salt, and pepper. I also added cayenne as we like it a little hot but you can skip it.
Step 3. Pour a can of red enchilada sauce over the chicken.
Step 4. Top with a quart of chicken broth.
Step 5. Cover and cook on low for 4 hours.
Be the first to receive new posts and get access to our Subscribers Only Page.
Step 6. Remove the chicken and shred it with two forks.
Step 7. Return the chicken to the slow cooker and add a can of black beans and shredded cheese. Continue to cook for 20-30 minutes.
Options and Substitutions
- You can use boneless, skinless, thighs instead of chicken breasts.
- You can use green enchilada sauce instead of red, sometimes referred to as salsa verde.
- You can use different kinds of fresh peppers such as poblano or Hungarian waxed pepper.
- Change up the spices. Use hot or smoked paprika or cumin for smokiness and heat. Skip fresh garlic and use garlic powder, or add in herbs like oregano.
- Switch up the cheese and use Monteray Jack or a good Mexican cheese such as Oaxaca or Cotija.
Store any leftovers in an airtight container in the fridge for a few days or set it in the freezer for a later date.
Serve the soup with your favorite toppings such as fresh jalapenos slices shown here or other goodies like sour cream, fresh cilantro, avocado, or tortilla strips or chips. You could even squeeze in a little fresh lime juice for an extra tangy flavor.
More Hearty Soup Recipes
Chicken Enchilada Soup - Slow Cooker
Equipment
- Slow Cooker
Ingredients
- 1 pound Boneless Skinless Chicken Breasts
- 1/2 cup Onion - diced
- 1/2 cup Yellow Bell Pepper - diced
- 2 Jalapeno Peppers - diced
- 2 Garlic Cloves - minced
- 14 ounce Can Diced Tomatoes with Green Chiles
- 15 ounce Can of Black Beans
- 10 ounce Can of Red Enchilada Sauce
- 1 quart Chicken Broth
- 2 cups Shredded Cheddar Cheese or Mexican Blend
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cinnamon
- 1/2 teaspoon Cayenne Pepper optional
Instructions
- Place diced onions, jalapeno peppers, bell peppers, and diced tomatoes in the bottom of a large slow cooker.
- Add chicken breasts and spices.
- Pour enchilada sauce all over.
- Top with chicken broth.
- Cook on low heat for 4 hours.
- Remove the chicken and shred it with two forks.
- Return the chicken to the slow cooker.
- Add beans and cheese and cool for an additional 30 minutes.
- Serve with toppings such as sour cream, cilantro, sliced jalapenos, and tortilla chips.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Leave a Reply