Looking for more chicken soup recipes? Try my Easy 20-Minute Chicken Tortilla Soup or my Instant Pot Chicken Noodle Soup!
Slow cooker chicken enchilada soup
This easy slow cooker chicken enchilada soup has been in my weekly dinner rotation for a while now. It is one of my favorite soups to serve in the winter and freezes very well — great to make-ahead, meal prep, or keep for leftovers. Plus, it really does taste just like a chicken enchilada — but in soup form! It is loaded with all of my favorite Mexican flavors, including cilantro, lime, enchilada sauce, and black beans. It’s slightly spicy and packed full of flavor. The chicken enchilada soup recipe is actually a cross between my Turkey Tortilla Soup and my Enchilada Casserole. The base of this soup is a blend of enchilada sauce, crushed tomatoes and chicken broth. Black beans, corn, onions and garlic are also added. I featured the same bold flavors but customized the recipe for a slow cooker to make it even easier. All you need is 15 minutes, and then you can let your Crockpot work its magic!
Ingredients
Boneless skinless chicken breasts Onion Garlic cloves Enchilada sauce Chicken stock Black beans Corn Fire-roasted tomatoes Green chiles Ground cumin Chili powder Chili in adobo sauce only Graham masala Optional garnishes: Tortilla chips cilantro avocado, sour cream, shredded cheese
How to make chicken enchilada soup in a slow cooker
TIP: Cooking the chicken in the soup keeps it super tender and loaded with flavor!
What to serve with chicken enchilada soup
Rice: This Mexican soup pairs perfectly with my delicious enchilada rice and will give you the same restaurant-flavors that you already love. Veggies: I’m always an advocate for adding more vegetables to any dish! This enchilada soup goes great with your favorite fajita veggies, guacamole, or even just sliced avocado. Tortillas: Soup and bread are always a perfect combo, but keep your Mexican theme going by using tortilla instead! I also love to garnish the soup with tortilla strips or crushed tortilla chips — whatever I have on hand. Salads: My Mexican Salmon Salad with Pico De Gallo or Pickled Onions would go great with this!
Leftovers and storage
This is a perfect freezer-friendly meal. I like to make tons of this soup in the winter and freeze extra for easy lunches and dinner. You can also refrigerate in a sealed container for up to 5 days, or freeze it for up to 3 months.
Here are more delicious soup recipes to try!
Slow Cooker Chicken Tortellini Soup Italian Meatball Soup Creamy Broccoli Spinach Soup Slow Cooker Mexican Chicken
