This rich and hearty Crockpot Chicken Enchilada Soup is the perfect comfort food soup! The family loves this flavorful soup packed with shredded chicken. It is a great weeknight meal you can set up and let the slow cooker do all the work.
Crock Pot Chicken Enchilada Soup Recipe
How is the weather in your area? We had snow today and I feel like winter is never-ending..boo! I am already counting down the days to spring and warmer weather. One good thing about winter is it is the perfect excuse for comfort foods. Warm hearty soups, stews, and casseroles to fill you up and warm you on the inside. Today’s Easy Slow Cooker Chicken Enchilada Soup Recipe is the perfect comfort food.
Rich, hearty and full of flavors this soup is super easy to make and tastes like you spent hours working on it. If you love soups in the winter check out this big list of Crock Pot Soup recipes!
This time of year is perfect for a piping hot bowl of soup!
Are you hungry yet?
Slow Cooker Crock Pot Chicken Enchilada Soup
Ingredients needed for Chicken Enchilada Soup
- Olive oil
- Chicken broth
- Tomato sauce
- Chipotle chile in adobo sauce
- Black beans
- Petite diced tomatoes
- Frozen corn
- Dried oregano
- Chicken breast
- Cheddar cheese
Adaptations – You can switch the tomatoes to spicy tomatoes if you want more kick in this soup. Add in a bit of chili powder if you want more of a kick. Pinto beans can be traded for the black beans for a fun twist.
This is one of those soup recipes you can really make your own.
Toppings – You can top this with tortilla chips, sour cream, shredded cheese, avocados, or whatever you love!
Sauce Pan – To cook onions and garlic before putting them in the crockpot
Slow Cooker – We use a Programmable Slow Cooker, 6-Quart for most of our crockpot recipes
You will need to remove the chicken to shred it or use a fork to shred it carefully while in the crockpot. Just make sure you don’t splash yourself with the hot soup.
Great Crockpot Chicken Recipes
Slow Cooker Crockpot Chicken Enchilada Soup
- 2 tsp olive oil
- ½ cup onion chopped
- 3 garlic minced
- 3 cups chicken broth
- 8 oz tomato sauce
- 1-2 tsp chipotle chile in adobo sauce
- ¼ cup cilantro chopped
- 15 oz black beans rinsed
- 14.5 oz petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- ½ tsp dried oregano
- 1 pound chicken breast
- ¼ scallions chopped
- ¾ cup cheddar cheese
- Heat oil and add in onions and garlic, saute
- Add in chicken broth, tomato sauce, chipotle adobo sauce, bring to boil
- Add in cilantro, pour into crock pot carefully
- Add in beans, diced tomatoes, corn, cumin, oregano, and stir
- Add in chicken
- Cook on low for 4-6 hours, shred chicken
- Serve with sour cream, cheddar cheese, scallions and cilantro
Recipe originally shared on November 24, 2017. Updated on March 25, 2020