The Ultimate Crock-Pot Chicken Enchilada Soup (Easy Winter Soup!)
Imagine coming home on a cold winter day to the incredible, savory aroma of a rich, Tex-Mex inspired soup that has been simmering to perfection all day long. That, my friends, is the effortless, soul-warming magic of this Crock-Pot Chicken Enchilada Soup. This is, without a doubt, the easiest, most flavorful, and most satisfying soup you will make all season.
I promise you, there is no greater weeknight victory than shredding the tender, fall-apart chicken and stirring in the final creamy, cheesy touches. The broth is rich with enchilada sauce, fire-roasted tomatoes, and warm spices, and it’s packed with hearty chicken, black beans, and corn. It’s a full-blown fiesta in a bowl, just waiting for all your favorite toppings.
Get ready to master the art of the slow cooker and create a stunningly simple, deeply flavorful soup that will become an instant family favorite for chilly nights.
Why This Enchilada Soup Will Be Your Winter Go-To
You are going to be completely obsessed with how much flavor you can get from such a simple, hands-off recipe. It’s a weeknight hero. Here’s why:
- A True “Dump-and-Go” Slow Cooker Recipe: With just 15 minutes of prep, you can have this soup simmering away. It’s the ultimate set-it-and-forget-it meal for busy days.
- Incredibly Rich and Flavorful: The combination of red enchilada sauce, fire-roasted tomatoes, and classic spices creates a deep, savory, and complex broth that tastes like it took hours to develop.
- A Complete, Hearty Meal in a Bowl: Packed with tender shredded chicken, black beans, and corn, this soup is a satisfying and well-rounded meal all on its own.
- Perfect for a “Toppings Bar”: This soup is a fantastic canvas for all your favorite garnishes like sour cream, cilantro, cheese, and tortilla chips, making it a fun, customizable meal for the whole family.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 3 hours 5 minutes |
| Total Time | 3 hours 20 minutes |
| Servings | 6-8 servings |
| Calories | 443 kcal per serving |
| Course | Soup, Main Course |
| Cuisine | Tex-Mex, American |
| Difficulty/Method | Easy / Slow Cooker |
Your Shopping List for This Cozy Soup
This crowd-pleasing recipe comes together with a fantastic mix of pantry staples and fresh ingredients.
→ For the Enchilada Soup
- 1 yellow onion → Finely chopped, for the aromatic base.
- 2 lb boneless, skinless chicken breasts → The hearty, lean protein of our soup.
- 1 (28-oz.) can fire-roasted diced tomatoes → The fire-roasting adds a wonderful, smoky depth.
- 1 (19-oz.) can red enchilada sauce → The secret weapon for instant, complex enchilada flavor.
- 1 (15-oz.) can black beans & 1 (15-oz.) can corn → Drained and rinsed, for fiber and texture.
- 2 ½ cups low-sodium chicken broth → To create the perfect soup consistency.
- Spices: 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder.
- ⅓ cup shredded cheddar → For melting into the soup to make it creamy.
- ¼ cup heavy cream → Adds the final touch of richness and silkiness.
→ For Serving (The Fun Part!)
- More shredded cheddar, sour cream, chopped fresh cilantro, lime wedges, and crushed tortilla chips.
Let’s Get Cooking! Your Slow Cooker Guide
Ready for the easiest, most flavorful soup of the season? Let’s get that Crock-Pot started.
Part 1: The “Dump-and-Go”
- Load the Slow Cooker: In the basin of a large slow cooker (6-quart or larger), combine the chopped onion, chicken breasts, fire-roasted tomatoes, enchilada sauce, black beans, corn, chicken broth, chili powder, cumin, and garlic powder.
- Set and Forget: Give it a quick stir. Cover the slow cooker and cook on HIGH for 3 hours, until the chicken is tender and cooked through.
Part 2: The Creamy Finish
- Shred the Chicken: Carefully transfer the cooked chicken breasts to a cutting board. Using two forks, shred the meat—it should be incredibly tender and fall apart easily.
- Add the Creaminess: Return the shredded chicken to the slow cooker. Stir in the ⅓ cup of shredded cheddar and the heavy cream.
- Melt and Serve: Cover and cook on LOW for another 5-10 minutes, just until the cheese is completely melted and the soup is heated through. Taste and season with a pinch of kosher salt if needed.
- Garnish and Enjoy: Ladle the hot soup into bowls. Set out all the toppings and let everyone build their own perfect bowl with sour cream, more cheese, fresh cilantro, a squeeze of lime, and crunchy tortilla chips.
Crock-Pot Chicken Enchilada Soup
Ingredients
Equipment
Method
- In a slow cooker, combine onion, chicken, tomatoes, enchilada sauce, beans, corn, broth, chili powder, cumin, and garlic powder.
- Cover and cook on High for 3 hours, until the chicken is tender and cooked through (165°F).
- Transfer the cooked chicken to a cutting board and shred with 2 forks. Return the shredded chicken to the slow cooker.
- Stir in the cheese and heavy cream. Cover and cook on Low until the cheese is melted, about 5-10 minutes.
- Season with salt, if needed. Divide soup among bowls and serve hot.
- Top with sour cream, cilantro, a squeeze of lime, crushed tortilla chips, and more cheddar, as desired.
Notes
WiseRecipes’ Top Tips for Perfect Enchilada Soup
These simple secrets will ensure your slow cooker soup is a massive success.
- Use Fire-Roasted Tomatoes. This is a small detail that makes a big difference! Fire-roasted tomatoes have a deeper, smokier flavor than regular diced tomatoes, which adds a wonderful complexity to the soup base.
- Don’t Be Afraid to Switch to Low. While the recipe calls for 3 hours on high, this soup is also fantastic cooked on LOW for 6-7 hours. The low and slow method makes the chicken even more tender.
- Shredding is Easy. The easiest way to shred the chicken is right after you take it out of the hot slow cooker. The meat is at its most tender then and will shred with minimal effort. You can even use a hand mixer on low speed to shred it in a bowl!
- The Toppings are Everything! The beauty of this soup is its transformation with toppings. The cool sour cream, bright cilantro, zesty lime, and crunchy chips are not just garnishes; they are essential components that complete the dish.
- Add the Dairy at the End. Wait until the main cooking is done to stir in the cheese and heavy cream. Adding dairy too early in the slow cooking process can sometimes cause it to curdle or separate.
Keep It Cozy! Storing & Reheating Leftovers
This soup is a meal prepper’s dream, as the flavors only get better overnight.
- Refrigerator: Once cooled, store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezer: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 3 months. Let it thaw overnight in the fridge before reheating.
- Reheating: Gently reheat the soup in a saucepan on the stovetop over medium-low heat until warmed through. You can also microwave individual portions.
FAQs: Your Enchilada Soup Questions, Answered!
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would be fantastic in this recipe. They have a richer flavor and are even more forgiving in the slow cooker, resulting in incredibly moist shredded chicken.
How can I make this soup spicier?
Easy! You can use a “hot” variety of red enchilada sauce. You could also add a diced jalapeño along with the onion at the beginning, or a pinch of cayenne pepper with the other spices.
Can I make this on the stovetop?
Yes, you can. In a large Dutch oven or pot, you can sauté the onion first, then add all the other ingredients (except cheese and cream). Bring to a simmer, cover, and cook for about 25-30 minutes, until the chicken is cooked through. Then proceed with shredding the chicken and adding the dairy at the end.
Is this soup gluten-free?
It can be! Just make sure to use a brand of canned red enchilada sauce that is certified gluten-free, as some can contain wheat flour as a thickener. All other ingredients are naturally gluten-free.
Final Thoughts: Your Easiest Winter Warmer
There is nothing quite like the feeling of having a delicious, hot, and hearty dinner waiting for you at the end of a long, cold day. This Crock-Pot Chicken Enchilada Soup is the ultimate in low-effort, high-reward cooking. It’s a flavor-packed celebration in a bowl that I hope brings warmth and happiness to your table all winter long. Happy Cooking!
