Crockpot chicken enchilada soup is a comforting soup that has flavors of chicken enchiladas…but in soup form. Chicken slow cooks in a enchilada-spiced broth with tomatoes, black beans, corn, and spices. The end result is a hearty, flavor-packed soup that’s ideal for busy weeknights, meal prep, or chilly evenings when you want something filling and satisfying. Finished with sour cream and cheddar cheese, it’s creamy and guaranteed to become a household favorite. Instructions to make this chicken enchilada soup in the Instant Pot are also included.
Ingredients For Crockpot Chicken Enchilada Soup
- Boneless, Skinless Chicken Breasts or Thighs
- Enchilada Sauce
- Chicken Broth
- Diced Tomatoes
- Onion
- Garlic
- Canned Black Beans
- Canned Corn
- Sour Cream
- Cheddar Cheese
- Seasonings: salt, pepper, cumin, chili powder, oregano, paprika
How To Make Crockpot Chicken Enchilada Soup
- Add all ingredients except the sour cream and cheddar cheese into the slow cooker. Stir gently.
- Cook on HIGH for 2 to 3 or LOW 4 to 6.
- Remove the chicken, shred it, and then stir the chicken back into the slow cooker along with the cheese and sour cream.
- Add all ingredients except the sour cream and cheddar cheese into the Instant Pot. Stir to mix.
- Close the lid and seal the valve. Set high pressure and cook for 25 minutes.
- When cooking time is complete, quick release the pressure.
- Remove the chicken, shred it, and then stir the chicken back into the Instant Pot along with the sour cream and cheddar cheese.
FAQs & Tips
What cut of chicken should you use?
This chicken enchilada soup is best made with boneless, skinless chicken. This can be breasts or thighs.
Is this spicy?
While everyone’s taste buds are different, I do not find this recipe to be spicy. Even with the chili powder. To turn up the heat, add more chili powder, a splash of hot sauce, or a diced jalapeño pepper.
Can you use frozen corn instead of canned?
You sure can!
When do you add the sour cream and cheese?
Stir them into the slow cooker at the end of cooking. You can also add them to the individual bowls of soup before serving.
Can you freeze this soup?
Yes! If you are planning on freezing the soup, do not add the sour cream and cheese. Instead, add these 2 ingredients after you thaw the frozen soup, before reheating.
How do you store leftovers?
Store leftover slow cooker chicken enchilada soup in the refrigerator for up to 4 days.
What size slow cooker did you use?
I use a 6-quart slow cooker or Instant Pot for this recipe.
Mexican Inspired
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Chicken Taco Soup
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Steak Fajitas
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Black Beans & Rice
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Chicken Fajitas
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Vegetarian Enchilada Casserole
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Salsa Beef Stew
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Beef Taco Casserole
Crockpot Chicken Enchilada Soup
Crockpot chicken enchilada soup is a comforting soup that has flavors of chicken enchiladas…but in soup form. Chicken slow cooks in a enchilada-spiced broth with tomatoes, black beans, corn, and spices. The end result is a hearty, flavor-packed soup that’s ideal for busy weeknights, meal prep, or chilly evenings when you want something filling and satisfying. Finished with sour cream and cheddar cheese, it’s creamy and guaranteed to become a household favorite. Instructions to make this chicken enchilada soup in the Instant Pot are also included.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups red enchilada sauce
- 4 cups low-sodium chicken broth
- 15 ounces canned diced tomatoes
- 15 ounces canned corn, drained & rinsed
- 15 ounces black beans, drained & rinsed
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons salt (or more)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Add all ingredients except the sour cream and cheddar cheese into the slow cooker. Stir gently.
- Cook on HIGH for 2 to 3 or LOW 4 to 6.
- Remove the chicken, shred it, and then stir the chicken back into the slow cooker along with the cheese and sour cream.
- Add all ingredients except the sour cream and cheddar cheese into the Instant Pot. Stir to mix.
- Close the lid and seal the valve. Set high pressure and cook for 25 minutes.
- When cooking time is complete, quick release the pressure.
- Remove the chicken, shred it, and then stir the chicken back into the Instant Pot along with the sour cream and cheddar cheese.
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