I used to think slow-cooker recipes were a trap for people who enjoy washing extra dishes. Then I discovered this slow-cooked chicken enchilada soup and my entire worldview shifted. This isn’t just soup; it’s a warm, spicy hug in a bowl that does all the work while you live your life.
It’s the culinary equivalent of finding money in an old jacket. I’m talking minimal effort for maximum flavor payoff. Forget takeout—this slow-cooked chicken enchilada soup is about to become your new weeknight hero.
Trust me, your future self will thank you.
Have you ever had a meal that just gets you? This soup is that. It captures the soul-warming essence of classic chicken enchiladas but ditches the tedious rolling and stuffing.
The magic happens low and slow, allowing the flavors to meld into something truly spectacular. It’s rich, slightly smoky, perfectly spiced, and deeply comforting. It’s the kind of meal that makes you look forward to leftovers.
Who knew a slow cooker could bring so much joy?
Table of Contents
Slow-Cooked Chicken Enchilada Soup
Equipment
- Slow cooker (crockpot) For cooking the soup low and slow.
- Cutting board & knife For prepping onion, garlic, and garnishes.
- Tongs For removing and shredding chicken.
- Forks For shredding chicken easily.
- ladle For serving the soup.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 yellow onion, diced
- 1 can (4 oz) diced green chiles
- 2 cans (10 oz each) red enchilada sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 2 cups chicken broth, low sodium
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) whole kernel corn, drained
- 2 tsp minced garlic
- 1–2 tbsp adobo sauce (from canned chipotles in adobo)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- to taste salt and black pepper
- Optional garnishes: shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- Dice the onion, mince the garlic, and drain beans and corn. This is the only real prep step.
- Add chicken, onion, green chiles, enchilada sauce, tomatoes, broth, beans, corn, garlic, adobo sauce, cumin, and chili powder into the slow cooker. Stir well to combine.
- Cook on low for 6–7 hours or on high for 3–4 hours. The chicken will become tender and flavorful.
- About 30 minutes before serving, remove chicken, shred with two forks, and return to the pot. Stir to combine.
- Ladle hot soup into bowls and garnish with toppings such as cheese, sour cream, avocado, cilantro, and lime wedges.
Notes
Nutrition
Ingredients
Gathering your ingredients is the hardest part of this whole process, I promise. Most of these are pantry staples, but a couple make all the difference. Don’t skip the adobo sauce—it’s the flavor secret weapon.
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 yellow onion, diced
- 1 (4 oz) can diced green chiles
- 2 (10 oz) cans red enchilada sauce
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 2 cups chicken broth (low sodium is best)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel corn, drained
- 2 tsp minced garlic
- 1-2 tbsp adobo sauce (from a can of chipotles in adobo)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
Step-by-Step Instructions
- Prep your ingredients.
Dice the onion, mince the garlic, and drain your beans and corn. This is the only real “work” involved. I like to do this the night before to make the morning dump even easier.
- Combine everything in the slow cooker.
Seriously, just dump it all in—chicken, onion, chiles, enchilada sauce, tomatoes, broth, beans, corn, garlic, adobo sauce, and spices. Give it a good stir to combine.
- Cook on low for 6-7 hours or on high for 3-4 hours. The low setting is always my preference for the most tender chicken and developed flavor.
Your house will smell incredible.
- Shred the chicken. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir it back in.
- Serve and garnish.
Ladle the hot soup into bowls and go wild with toppings. My go-tos are shredded cheese, a dollop of sour cream, sliced avocado, fresh cilantro, and a squeeze of lime.
Storage Instructions
This soup is arguably even better the next day. Let it cool completely before storing.
In the fridge, it will stay fresh in an airtight container for up to 4 days. For the freezer, portion it into freezer-safe bags or containers. It freezes beautifully for up to 3 months.
Thaw overnight in the fridge and reheat on the stove or in the microwave.
Why You’ll Love This Slow-Cooked Chicken Enchilada Soup
- It’s the ultimate hands-off meal. Dump the ingredients in the crockpot in the morning and come home to a ready-made dinner. It’s a lifesaver on busy days.
- It’s a total crowd-pleaser. From picky kids to hungry adults, everyone goes back for seconds. The customizable toppings make it fun for everyone.
- It’s cozy comfort food that doesn’t feel heavy. Packed with protein and veggies, it’s a satisfying meal that still feels wholesome.
It’s the perfect easy weeknight dinner for the whole family.
Common Mistakes to Avoid
- Overcooking the chicken. If you leave it on for 10+ hours, the chicken can become dry and stringy. Stick to the recommended time.
- Using a super salty enchilada sauce. Always taste your sauce first. If it’s very salty, opt for low-sodium chicken broth to balance it out.
- Skipping the toppings. The garnishes are non-negotiable.
They add fresh, creamy, and crunchy textures that elevate the entire dish.
- Not tasting before serving. Give it a taste and adjust the seasoning. You might need an extra pinch of salt or a squeeze of lime to make it pop.
Alternatives and Variations
This recipe is incredibly flexible. For a spicier soup, add a diced chipotle pepper from the adobo can.
To make it vegetarian, swap the chicken for extra beans and use vegetable broth. For a creamier version, stir in 4 oz of softened cream cheese during the last 30 minutes of cooking. It’s naturally gluten-free if you use a certified GF enchilada sauce.
FAQs
Can I freeze this slow-cooked chicken enchilada soup?
Absolutely!
This soup freezes like a dream. Just make sure it’s completely cooled before portioning it into freezer-safe containers. It will keep its quality for up to 3 months.
What’s the best substitute for adobo sauce?
If you can’t find it, you can use an additional 1/2 teaspoon of chili powder and a small pinch of smoked paprika.
You’ll miss a bit of the smoky depth, but it will still be delicious.
How long does it stay fresh in the refrigerator?
Stored properly in an airtight container, your leftover soup will be perfect for 3 to 4 days. The flavors continue to meld, making the leftovers a real treat.
Is this kid-friendly?
Yes, but IMO, control the heat for the kids. Use a mild enchilada sauce and skip the adobo sauce in their portion.
Let them load up on the fun toppings like cheese and corn chips.
Can I prep it ahead of time?
You sure can. You can chop all the veggies and measure the spices the night before. Store them together in a container in the fridge.
In the morning, just dump everything in the crockpot. This is a fantastic meal prep idea for a stress-free day.
Final Thoughts
This slow-cooked chicken enchilada soup is the definition of a no-fuss, high-reward meal. It’s the perfect solution for a crazy day when you still want something nourishing and incredible.
I hope this recipe finds a permanent spot in your rotation. Give it a try this week and tell me what you think in the comments!