I absolutely love this Slow Cooker Chicken Enchilada Soup Recipe because it brings together cozy comfort food vibes with bold, Southwest-inspired flavors—all without needing to babysit the stove for hours. When I first tried it, I was amazed at how effortlessly the slow cooker turns simple ingredients into a rich, hearty soup that my whole family goes crazy for, especially on chilly evenings.
You’ll find that this recipe is perfect for busy days when you want something warm and satisfying waiting for you at dinner time, and it’s fantastic for meal prep too. The enchilada sauce made from scratch really elevates the soup, giving it a depth of flavor that’s hard to beat in canned versions, making this Slow Cooker Chicken Enchilada Soup Recipe absolutely worth trying.
Why You’ll Love This Recipe
- Effortless Comfort: Just toss everything in the slow cooker and let it work its magic while you go about your day.
- Fresh, Homemade Sauce: The enchilada sauce is made from scratch for a richer, more balanced flavor than store-bought options.
- Family-Friendly: Hearty and flavorful, it’s a sure winner around my dinner table and I bet yours too.
- Versatile and Adaptable: You can adjust spice levels and add your favorite toppings to make it just how you like it.
Ingredients You’ll Need
These ingredients combine beautifully to create layers of flavor, from the smoky spices in the enchilada sauce to the creamy chicken and beans in the soup. When shopping, fresh tomatoes and quality chicken thighs will really bring this Slow Cooker Chicken Enchilada Soup Recipe to life.
- Neutral cooking oil: Look for canola or safflower oil for a light base that won’t overpower the spices.
- Yellow onion: Adds sweetness and depth as it softens in the sauce.
- Jalapeño: Seeds removed for mild heat, but you can keep some for more kick.
- Garlic: Fresh minced garlic delivers that unmistakable aroma and flavor.
- Chili powder: Mexican-style chili powder works best for authentic flavor.
- Ground cumin: Adds earthy warmth, a must-have in any enchilada sauce.
- Granulated sugar: Balances the acidity of the tomatoes and spices.
- Tomatoes: Freshly chopped for brightness and texture.
- Tomato sauce: Keeps the sauce smooth and saucy.
- Chicken broth (low-sodium): Provides a flavorful liquid base without being too salty.
- Kosher salt and black pepper: For seasoning and enhancing all components.
- Yellow corn (canned): Adds sweetness and texture without extra effort.
- Black beans (canned): Rinsed and drained to add heartiness.
- Boneless, skinless chicken thighs: Juicier and more forgiving than breasts, perfect for slow cooking.
- Heavy cream (optional): Stir in a splash at the end for extra richness if you like.
- Cayenne pepper (optional): For those who love an extra spicy kick.
- Cheddar cheese, sour cream, tortilla chips, fresh cilantro: Delicious garnishes that bring everything together.
Variations
I love making this soup my own depending on what’s in the pantry or how much heat I want to add. You can easily swap, omit, or add ingredients to match your taste or dietary needs—and it still turns out delicious every time.
- Spice It Up: I sometimes add extra jalapeño or cayenne to kick the heat way up; it’s great for spice lovers in my family.
- Chicken Alternatives: If you prefer leaner meat, chicken breasts work fine too, just watch for shorter cooking times so they don’t dry out.
- Make It Vegetarian: Skip the chicken and add extra beans and veggies like bell peppers and zucchini for a hearty plant-based version.
- Dairy-Free Option: Leave out the heavy cream and sour cream, or use non-dairy substitutes, for a creamy texture without dairy.
How to Make Slow Cooker Chicken Enchilada Soup Recipe
Step 1: Build Your Enchilada Sauce
Start by heating your oil in a Dutch oven or skillet over medium heat until it shimmers. Add your diced onions and jalapeño, cooking them gently until they’re soft and sweet—about 5 to 7 minutes. Then toss in the garlic, chili powder, cumin, and sugar; stir constantly for 30 seconds to 1 minute until the spices are fragrant but not burnt. Next, add your chopped tomatoes, tomato sauce, and chicken broth, seasoning with salt and pepper. Bring everything to a gentle boil to meld the flavors before moving it to the slow cooker. This step is where your soup’s deep flavor really develops, so don’t rush it!
Step 2: Load Your Slow Cooker
After transferring the sauce to your slow cooker, stir in the drained corn, rinsed black beans, and the chicken thighs. Give everything a good mix to combine the ingredients evenly. Cover the slow cooker and cook on low for 6 to 7 hours or on high for about 4 hours. You want the chicken tender enough to shred easily and the flavors to marry beautifully.
Step 3: Shred and Finish the Soup
Once your chicken is cooked through, use two forks to shred it right in the slow cooker—this keeps things simple and saves dishes! Stir in a splash of heavy cream if you desire a richer taste, then taste and adjust seasoning with salt, pepper, and cayenne pepper to your preference. Now it’s ready to serve and enjoy with your favorite toppings.
Pro Tips for Making Slow Cooker Chicken Enchilada Soup Recipe
- Layer Flavor Early: Don’t skip sautéing the onion, jalapeño, and spices to unlock their full flavor before adding them to the slow cooker.
- Use Thighs for Tenderness: Chicken thighs stay moist and shred perfectly compared to breasts, which can dry out in the long cooking process.
- Control Your Heat: Add jalapeños and cayenne sparingly at first—you can always add more after cooking if you want more spice.
- Shred In The Slow Cooker: Shredding the chicken right in the pot saves cleanup and keeps the meat juicy by soaking in the sauce.
How to Serve Slow Cooker Chicken Enchilada Soup Recipe
Garnishes
My go-to garnishes for this soup are shredded cheddar cheese, a dollop of sour cream, crunchy tortilla chips, and fresh cilantro leaves. These toppings add creaminess, texture, and a fresh pop of flavor that your taste buds will thank you for every time.
Side Dishes
To round out the meal, I often serve this soup with warm cornbread or a simple side salad with lime vinaigrette. Both sides complement the soup’s southwestern notes beautifully and keep the meal balanced.
Creative Ways to Present
For special occasions, I like to serve the soup in small, hollowed-out bread bowls or mini cast-iron skillets with all the garnishes on the side, so everyone can customize their bowls. It turns a simple weeknight meal into something fun and interactive.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they usually stay fresh and flavorful for up to 4 days. The soup actually tastes even better the next day because the flavors have had time to mingle and deepen.
Freezing
I’ve frozen this soup successfully by portioning it out into freezer-safe containers. Just make sure to cool it completely before freezing, and it reheats beautifully from frozen without losing its rich flavor or texture.
Reheating
To reheat, I usually warm it gently on the stovetop over medium-low heat, stirring occasionally. This keeps the soup from scorching and helps the chicken stay tender. You can add a little extra broth or water if it’s too thick.
FAQs
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Can I use chicken breasts instead of thighs in this soup?
Yes, you can substitute chicken breasts; however, thighs are preferred because they stay juicier and more tender during slow cooking. If you use breasts, check for doneness earlier to avoid drying out the meat.
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How spicy is this Slow Cooker Chicken Enchilada Soup Recipe?
The spice level is moderate since the jalapeño is seeded and added in controlled amounts, but you can adjust the heat by adding more jalapeño seeds or cayenne pepper to suit your taste.
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Can I make the enchilada sauce ahead of time?
Absolutely! Making the enchilada sauce ahead and storing it in the fridge helps save time when you’re ready to assemble the soup. It actually allows the flavors to develop even more.
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Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, but always double-check canned ingredients like tomato sauce and broth for any hidden gluten sources if you have dietary restrictions.
Final Thoughts
This Slow Cooker Chicken Enchilada Soup Recipe has become one of my absolute favorites because it hits all the right notes—comforting, flavorful, simple, and so satisfying. I’m always excited when I know dinner is ready to go after a busy day, and this soup never disappoints. If you want a recipe that’s both easy and full of bold, homemade flavor, trust me, you’ll enjoy making this as much as eating it!
Print
Slow Cooker Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on LOW or 4 hours on HIGH
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Salt
Description
This flavorful Slow Cooker Chicken Enchilada Soup combines tender chicken thighs with a homemade enchilada sauce made from fresh vegetables and spices. Slow-cooked to perfection with black beans, corn, and a blend of Mexican-inspired seasonings, this soup delivers comfort and bold flavors in every bowl. Garnished with cheddar cheese, sour cream, tortilla chips, and fresh cilantro, it’s the perfect hearty meal for any day.
Ingredients
Enchilada Sauce
- Neutral cooking oil (canola or safflower), a few tablespoons
- 1 medium yellow onion, diced
- 1 large jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder (preferably Mexican-style)
- 1 tablespoon ground cumin
- 1 tablespoon granulated sugar
- 2 medium tomatoes, coarsely chopped
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium chicken broth, plus more for thinning as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Soup
- 1 (15-ounce) can yellow corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 to 3 pounds boneless, skinless chicken thighs
- Heavy cream (optional), splash for creaminess
- Cayenne pepper (optional), to taste
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Tortilla chips, for serving
- Fresh cilantro, for garnish
Instructions
- Prepare the enchilada sauce: Heat a few tablespoons of neutral cooking oil in a large Dutch oven or skillet over medium heat until shimmering. Add the diced onion and chopped jalapeño and cook for 5 to 7 minutes until softened. Stir in the minced garlic, chili powder, ground cumin, and granulated sugar, cooking for 30 seconds to 1 minute until fragrant. Add the coarsely chopped tomatoes, canned tomato sauce, and chicken broth. Season the mixture with kosher salt and freshly ground black pepper. Bring to a gentle boil.
- Transfer sauce to slow cooker: Carefully pour the enchilada sauce mixture into a 5-quart or larger slow cooker.
- Add soup ingredients: Add the drained yellow corn, rinsed and drained black beans, and the boneless, skinless chicken thighs to the slow cooker. Stir gently to combine all ingredients evenly.
- Slow cook the soup: Cover the slow cooker and cook until the chicken is fully cooked through. This will take about 6 to 7 hours on the LOW setting or approximately 4 hours on the HIGH setting.
- Shred the chicken: Once the chicken is cooked, use two forks to shred it into bite-sized pieces directly in the slow cooker. Stir well to incorporate the shredded chicken into the soup.
- Finish and season: If desired, stir in a splash of heavy cream to add richness to the soup. Taste and adjust seasoning, adding more kosher salt, freshly ground black pepper, or cayenne pepper for heat according to your preference.
- Serve with toppings: Ladle the soup into bowls and serve with shredded cheddar cheese, sour cream, tortilla chips, and fresh cilantro as garnish for added texture and flavor.
Notes
- For spicier soup, leave some seeds in the jalapeño or increase cayenne pepper to taste.
- If you prefer a thinner soup, add extra chicken broth until desired consistency is reached.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make it dairy-free, omit the heavy cream, cheese, and sour cream or substitute with plant-based alternatives.
- You can substitute chicken thighs with chicken breasts, but thighs yield more tender and flavorful results.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
