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Two white soup bowls with Slow Cooker Enchilada Soup in them sitting on a wood backdrop with a blue towel under the bowls. The soup is topped with one slice of avocado, shredded cheese, chopped green onion, and wonton strips.

Slow Cooker Chicken Enchilada Soup

A savory, warm and comforting soup with all of the flavors of Chicken Enchiladas in a bowl! Something the entire family will enjoy.

Course Soup
Cuisine Mexican
Keyword Chicken Enchilada Soup, Crockpot Chicken Enchilada Soup, Slow Cooker Chicken Enchilada Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 14 cups
Author Amy - The Speedy Spatula

Ingredients

  • 1 boneless skinless chicken breast frozen or thawed
  • 28 oz Mild Red Enchilada Sauce taco sauce or tomato sauce can also be used
  • 14.5 oz canned Organic Whole Kernel Corn drained
  • 14.5 oz White Northern Beans drained
  • 10 oz Mild Diced Tomatoes with Green Chiles
  • 1/2 cup chicken broth or beef broth, vegetable broth, or water
  • 1/2 cup milk or nut milk, cow milk, or evaporated milk
  • 4 oz cubed Velveeta cheese or any type of cheese you have on hand
  • 1 tsp fresh minced garlic
  • 1/2 diced onion or 2tbsp dried, minced onion
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Meat Substitutions:

  • 2 boneless, skinless chicken thighs frozen or thawed
  • 1 lb ground chicken
  • 1 lb ground beef
  • 1 lb ground turkey

Vegetable Substitutions:

  • 14.5 oz frozen corn
  • 14.5 oz canned hominy drained
  • 14.5 oz canned beans - any kind drained
  • 8 oz canned green chilis
  • 10 oz canned tomatoes - any type
  • 1 1/2 cups bell peppers - any kind seeded and diced
  • 1 1/2 cups frozen onions and peppers

Instructions

  1. Place all ingredients EXCEPT the milk and cheese in the slow cooker.

  2. Place the lid on the slow cooker and cook on high 6 hours if your chicken is frozen and high 4 hours if your chicken is thawed. You can also cook on low for 8 hours or low for 6 hours.

  3. Once cooked, remove the chicken, turn off the heat, and shred the chicken.

  4. Add the chicken back into the slow cooker along with the cubed cheese.

  5. Stir until the cheese is completely melted, then slowly stir in the milk.

  6. Serve with tortilla strips, sliced avocado, sour cream or nonfat Greek yogurt, shredded cheddar cheese, chopped green or red onion, or jalapeños. 

Recipe Notes

ADDITIONAL SUBSTITUTION OPTIONS:

  • 1 packet of Taco Seasoning or Fajita Seasoning (any brand) can be used in place of the listed spices and seasonings.
  • This recipe can also be made without meat, just double or triple the number of beans in the recipe if possible.