Slow Cooker Foodie

Slow Cooker Chicken Enchilada Soup

Easy slow cooker chicken enchilada soup recipe, homemade with simple ingredients. Full of beans, corn, shredded chicken, red enchilada sauce.

This meal is definitely a family favorite. We love Mexican food and the fact that this recipe is so easy to put together makes it even better! There’s just something about the combination of beans, cheese, and meat that get your mouth watering. This is also similar to my Slow Cooker Chicken Taco Soup, which is equally tasty!

Slow Cooker Chicken Enchilada Soup Served in Blue Bowl on Marbled Background

How to make slow cooker chicken enchilada soup recipe from scratch?

  1. Add ingredients in crockpot– This includes chicken, enchilada sauce, broth, tomatoes, chiles, onions, beans, garlic, cumin, paprika, taco seasoning, salt, pepper.
  2. Mix– Until combined.
  3. Cover-And cook.
  4. Shred chicken– With 2 forks.
  5. Add remaining ingredients- This includes corn and carrots.
  6. Add toppings– And enjoy.

What to serve with red enchilada soup?

Breads-

  • Cornbread
  • Biscuits
  • Breadsticks
  • Garlic bread
  • Dinner rolls
  • Crusty Artisan bread

Vegetables-

Potatoes-

Soup toppings

  • Sour cream or plain Greek yogurt
  • Avocados or guacamole
  • Lettuce
  • Slow Cooker Refried beans
  • Salsa
  • Shredded cheese
  • Cilantro
  • Black olives
  • Green onions
  • Tortilla strips or crushed tortilla chips
  • Jalapeños
Spoonful of Mexican Chicken Soup- Closeup Shot

Variations for Mexican soup

Use other beans- You can use a combination of other bean varieties, such as kidney beans, pinto beans, garbanzo beans, navy beans, or northern beans.

Green enchilada soup- Substitute the red enchilada sauce with the same amount of green enchilada sauce for a different color and flavor.

Creamy soup- For a more creamier soup, simply add in some half and half, heavy cream, or cream cheese.

Cheesy soup- Towards the end, add in 1/2-1 cup of shredded cheddar cheese. Mix in and allow cheese to fully melt into the soup.

Creamy vegetarian option- Omit the chicken altogether, substitute chicken broth with vegetable broth, and add in some full fat coconut milk and lots of veggies of your choice.

Spice it up- If you like a little more spice in your Mexican dishes, try adding spicy salsa, diced hot peppers, red chili flakes, jalapenos or even hot sauce to make it more to your liking.

Beef enchilada soup- Instead of using chicken, mix in cooked ground beef or shredded beef.

Use rotisserie chicken– To make this meal even quicker and easier! You can also use leftover Slow Cooker Shredded Chicken.

Tips and Techniques

How to thicken soup? There are a few ways you can thicken your soup. First, you can simmer the soup on stovetop until excess liquid evaporates, making a thicker soup. Second, you can mix in cornstarch slurry and let it simmer to your desired thickness.

How to make soup thinner? Simply add water or more broth a little at a time until it reaches the consistency you want.

Add corn and carrots near the end– Because if they are added in at the beginning, they disintegrate and become mushy. This will make the soup less appetizing and the texture will be odd.

Homemade vs. Store bought enchilada sauce- You can use either! Choose your favorite and go for it.

Use low sodium ingredients– To prevent your soup from becoming too salty and add salt only after you’ve done a taste test at the end to see if it meets your tastebuds’ standards.

Adjust seasoning quantities- Use more or less of what you like or dislike.

Best Soup With Shredded Chicken, Vegetables and Beans in Blue Bowl

Storage

Refrigerate– In a sealed container for up to 3 days.

Freeze– In a sealed container for up to 1 month.

Reheat– In microwave or stovetop.

More Slow cooker soup recipes

Slow Cooker Chicken Enchilada Soup

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Easy slow cooker chicken enchilada soup recipe, homemade with simple ingredients. Full of beans, corn, shredded chicken, red enchilada sauce.
Yield: 4 People

Ingredients

  • 2 Chicken breasts, Boneless, Total of 1.5 pounds
  • 1 can Red enchilada sauce, 10 oz. can
  • 2 cups Chicken broth, Low sodium
  • 1 can Fire roasted diced tomatoes , 14.5 oz. can
  • 1 can Diced green chiles, 4 oz. can
  • 1 cup Onions, Finely chopped
  • 1 can Black beans, 15 oz. can, Drained and rinsed
  • 1 can Red beans, 15 oz. can, Drained and rinsed
  • 2 cloves Garlic, Finely minced
  • 1 tsp Cumin powder
  • 1 tsp Paprika
  • 2 tsp Taco seasoning
  • Salt, To taste
  • Pepper, To taste
  • 1 can Whole kernel corn, 15 oz. can, Drained
  • 1/3 cup Frozen carrots, Optional

Instructions 

  • Add all ingredients, except for the corn and carrots in a large crockpot (6 quart or larger).
  • Mix until combined.
  • Cover and cook for on High heat for 3-4 hours or on Low heat for 6 hours or until chicken is cooked through.
  • Remove chicken from slow cooker onto a plate and shred with 2 forks.
  • Transfer it back into the crockpot, along with corn and frozen carrots.
  • Mix until combined.
  • Add toppings of your choice and enjoy.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 

Nutrition

Calories: 400kcal, Carbohydrates: 50g, Protein: 39g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 946mg, Potassium: 1150mg, Fiber: 13g, Sugar: 4g, Vitamin A: 746IU, Vitamin C: 26mg, Calcium: 106mg, Iron: 5mg
Course: Main Course
Cuisine: Mexican
Calories: 400
Author: Abeer Rizvi

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