Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup is the ultimate comfort meal with a zesty twist! Packed with tender chicken, savory enchilada sauce, black beans, corn, and a medley of spices, this hearty soup simmers to perfection in your slow cooker.

Why You’ll Love This Crockpot Chicken Enchilada Soup

This dish combines the comforting flavors of enchiladas and the ease of a slow cooker. It’s everything you love about chicken enchiladas, but in a warm, soupy form that’s perfect for dipping, spooning, or serving over rice. Not only is it absolutely delicious, but it’s also incredibly versatile and easy to customize. With a few simple ingredients, you can create a creamy, flavorful soup that’s packed with protein, veggies, and a little kick of heat.

Ingredients You’ll Need

To make this creamy and flavorful Crockpot Chicken Enchilada Soup, you’ll need the following ingredients:

• Chicken Breasts (boneless, skinless) – The star of the show! You can use frozen chicken breasts as well, and they’ll cook perfectly in the crockpot.
• Enchilada Sauce – Red enchilada sauce adds the rich, savory flavor that ties everything together. You can also opt for green enchilada sauce if you prefer a tangier soup.
• Chicken Broth – Helps create the perfect base for the soup. You can also use vegetable broth for a slightly different flavor profile.
• Black Beans – A great source of fiber and protein, black beans add a nice texture and depth to the soup.
• Corn Kernels – Frozen or canned, corn provides a slight sweetness to balance the spices.
• Chopped Onion – Adds a savory sweetness that enriches the overall flavor.
• Garlic – Fresh garlic is key to enhancing the depth of flavors.
• Spices – Chili powder, cumin, smoked paprika, and a pinch of cayenne pepper bring the perfect amount of heat and earthiness to the soup.
• Cream Cheese – For that velvety, creamy texture that will make every bite feel indulgent.
• Shredded Cheese (Cheddar or Mexican Blend) – To top the soup and add even more creamy goodness.
• Fresh Cilantro – For garnish, it brings a fresh burst of flavor.
• Lime – A squeeze of lime juice just before serving brightens the entire dish.

Tips and Tricks for the Best Crockpot Chicken Enchilada Soup

• Use Frozen Chicken: You don’t need to thaw your chicken breasts before adding them to the slow cooker. Frozen chicken will cook perfectly and shred beautifully once done.
• Don’t Skip the Cream Cheese: It may seem like an extra step, but the cream cheese is what transforms this soup into something irresistibly creamy. It balances the tangy enchilada sauce perfectly.
• Adjust the Heat: If you prefer a spicier soup, add extra cayenne pepper or diced jalapeños for an added kick. Alternatively, omit the cayenne if you want a milder flavor.
• Add More Vegetables: Feel free to sneak in additional veggies such as bell peppers, zucchini, or even spinach for a nutritious boost.
• Shred the Chicken: After cooking, shred the chicken with two forks right in the slow cooker. This will allow the chicken to absorb more of the delicious broth and spices.

Variations of Crockpot Chicken Enchilada Soup

• Swap the Chicken for Ground Turkey or Beef: If you’re not a fan of chicken, ground turkey or beef is a great option. Just brown the meat before adding it to the slow cooker.
• Use Green Enchilada Sauce: For a slightly different flavor profile, you can opt for green enchilada sauce, which is made from tomatillos and has a tangier, brighter taste.
• Dairy-Free Version: For a dairy-free variation, replace the cream cheese with a non-dairy cream cheese or coconut milk for that rich, creamy texture.
• Add Rice: To make this soup heartier, serve it over cooked rice, or stir cooked rice into the soup towards the end of the cooking time.

How to Serve Crockpot Chicken Enchilada Soup

This soup is perfect on its own, but there are plenty of delicious ways to serve it up. Here are a few ideas:

• Garnish with toppings: The best part of any soup is the toppings! Try adding shredded cheese, a dollop of sour cream, fresh cilantro, diced avocado, and a squeeze of lime juice.
• Serve with Tortilla Chips: Crunchy tortilla chips are the ideal companion for this creamy soup. You can also crumble some chips right into the soup for added texture.
• Pair with a Side Salad: A simple side salad with a light dressing pairs perfectly with the rich and flavorful soup, balancing out the meal.

How to Store Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup stores wonderfully for leftovers. Here’s how to store and reheat it:

• In the Fridge: Let the soup cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 4 days.
• In the Freezer: For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Just make sure to leave a little room at the top of the container for expansion.
• Reheating: Reheat on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens after storing, simply add a little chicken broth or water to reach your desired consistency.

Recipe FAQs

Can I make this soup in an Instant Pot? Yes! To make Crockpot Chicken Enchilada Soup in an Instant Pot, simply follow the same steps but use the “Manual” or “Pressure Cook” setting for 20 minutes. Let the pressure release naturally, shred the chicken, and stir in the cream cheese.

Can I use frozen chicken? Absolutely! You can add frozen chicken breasts directly to the slow cooker. Just make sure to check the chicken’s internal temperature to ensure it reaches 165°F before serving.

Is this soup spicy? The soup has a mild to moderate level of spice, depending on your preferences. If you like it hotter, add more cayenne pepper or diced jalapeños. If you prefer it milder, you can reduce the amount of chili powder or omit the cayenne altogether.

Can I double the recipe? Yes, you can easily double the recipe if you’re feeding a larger crowd. Just make sure your slow cooker is large enough to accommodate the extra ingredients and adjust the cooking time if needed.

How can I make this soup keto-friendly? To make a keto version of this soup, omit the corn and beans. You can replace them with extra veggies like zucchini or cauliflower to keep the texture while reducing carbs.

Final Thoughts

This Crockpot Chicken Enchilada Soup is the epitome of comfort food with its creamy, flavorful broth and tender chicken. It’s the perfect dish for busy weeknights, meal prepping, or even feeding a crowd. The best part is that you can make it your own, whether you’re adding extra spice, adjusting the creaminess, or trying out different variations. So, gather your ingredients, fire up the slow cooker, and get ready to enjoy a delicious, homemade soup that will quickly become a favorite in your household.

Other delicious chicken recipes to try:

• Crockpot Buffalo Chicken Sliders
• Crockpot 4-Ingredient Chicken and Dumplings
• Crockpot Coconut Curry Chicken