Slow Cooker Chicken Enchilada Soup

I love making soup in any style, but Chicken Enchilada Soup is definitely one of my top picks. It combines my love for warm, comforting soup with the bold flavors of Mexican food.

This soup feels like a taste of the Southwest in a bowl—thicker than chicken tortilla soup and with all the deliciousness of an enchilada. Perfect for cold nights when you want something cozy and satisfying.

It’s also easy to customize with whatever ingredients you have on hand, and you can adjust the spice level by adding more chili powder or jalapeños. Plus, it’s great for freezing leftovers for busy nights when you don’t feel like cooking.

Looking for something slightly less smoky? Try this Slow Cooker Chicken Fajita Soup instead.

Before You Get Started

Here’s the low-down on the top things you need to know for this recipe:

• Double Batch: Make a double batch of this soup and freeze individual servings, so you’ll always have a delicious meal ready to go!
• Dump-and-Go: This recipe takes a mere 5 minutes of prep time because you’re dumping everything into the crockpot and turning it to cook on low. It’s that easy!
• Don’t Skip the Masa Harina: This is the ingredient that gives the soup its signature thick, slightly cornbread-like texture. It’s worth finding, but if you can’t, cornmeal is a fine substitute.

What You Need to Make Chicken Enchilada Soup in the Slow Cooker

Here’s a list of ingredients for the recipe. Check the recipe card for the full list and their amounts!

• Boneless skinless chicken breasts: These cook right in the slow cooker and become super tender. If you prefer a richer, juicier flavor, swap the chicken breasts for boneless, skinless chicken thighs.
• Spices: I like to use a blend of cumin, chili powder, garlic powder, and salt.
• Veggies: Dice up some onion and green and red bell pepper.
• Garlic cloves: Fresh is always best, but you can use pre-minced garlic if you like.
• Canned diced tomatoes with green chiles: Add a smoky, spicy kick to the soup.
• Enchilada sauce: You can use store-bought enchilada sauce or make your own red enchilada sauce or shortcut enchilada sauce! You could even use green enchilada sauce for a different flavor.
• Low-sodium chicken broth: This helps cook the chicken and adds flavor.
• Tomato paste: Adds umami flavor.
• Black beans: Drain and rinse these before adding them to the soup. You can also use pinto beans if you like.
• Masa harina (or corn meal): This is mixed with water to create a paste that’s mixed into the soup! You can usually find it near the flour in the baking aisle.
• Reduced-fat shredded cheddar cheese: Use it as a garnish or stir it into the soup for a cheesy result.

How to Make Crock Pot Chicken Enchilada Soup

This is the ultimate dump-and-go recipe! Here’s how to make it:

1.Prep and Add Ingredients

Start by tossing all the ingredients into your slow cooker—chicken, spices, veggies, and liquids. It’s a dump-and-go situation!

2.Cook and Shred the Chicken

Let the soup cook on low for a few hours. Once it’s done, pull out the chicken, shred it up with two forks, and toss it back into the soup.

3.Thicken and Finish the Soup

Mix the masa harina with some water to make a smooth paste, then stir it into the soup. Let it cook for a little longer until everything thickens up.

4.Serve and Enjoy

Top with cheese if you like (or stir it in), and your soup is ready to serve. Enjoy!

How to Make This Recipe on the Stove or Instant Pot

If you don’t have a slow cooker handy, you can make this recipe on the stovetop or in the Instant Pot! Here’s how:

Stovetop Version:

1. Sauté the Veggies: In a large pot, heat some oil over medium heat. Add the onion, green pepper, red pepper, and garlic. Cook for about 5 minutes until softened.
2. Add the Chicken and Spices: Add the chicken breast to the pot with the cumin, chili powder, garlic powder, and salt. Stir everything together.
3. Add the Liquids and Simmer: Pour in the diced tomatoes, enchilada sauce, chicken broth, and tomato paste. Bring it to a simmer. Cover the pot and let it cook for about 20-30 minutes or until the chicken is cooked through.
4. Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
5. Thicken the Soup: In a small bowl, mix the masa harina with a little water to make a smooth paste. Stir it into the soup and let it simmer for another 10-15 minutes until the soup thickens.
6. Finish and Serve: Stir in the black beans and let the soup heat through. Serve with cheese on top, or stir it in if you prefer.

Instant Pot Version:

1. Sauté the Veggies: Set the Instant Pot to sauté mode. Add some oil and sauté the onion, green pepper, red pepper, and garlic for about 5 minutes.
2. Add the Chicken and Spices: Add the chicken breast, cumin, chili powder, garlic powder, and salt. Stir everything together.
3. Add the Liquids and Pressure Cook: Pour in the diced tomatoes, enchilada sauce, chicken broth, and tomato paste. Lock the lid, set the Instant Pot to manual high pressure, and cook for 10-12 minutes.
4. Shred the Chicken: Once done, release the pressure, remove the chicken, and shred it with two forks. Return the chicken to the pot.
5. Thicken the Soup: Mix the masa harina with a little water to make a smooth paste, then stir it into the soup. Set the Instant Pot to sauté mode again and cook for 5-10 minutes until the soup thickens.
6. Finish and Serve: Stir in the black beans and cook until heated through. Serve with cheese on top or mix it in.

Can I Make Vegetarian Crockpot Enchilada Soup?

Don’t let the “chicken” part of this soup scare you off if you are a vegetarian. It’s easy to adapt to a plant-based diet. Simply eliminate the chicken and use a vegetable broth. I’d add in a can of pinto beans and corn for protein and a little extra texture. Also, feel free to add in other veggies, like some riced cauliflower or diced sweet potatoes.

Side Dishes to Serve with Chicken Enchilada Soup

While this soup is hearty, I do usually like to serve it with a little something else to round out the meal.

• Cornbread: Cornbread is an easy side to whip up and goes great with most soups. Try making it from a simple boxed mix, or try one of my favorite versions.
• Rice: This soup is also good served over white or brown (or cauliflower) rice or with rice on the side.
• Bread: Crusty rolls or French or sourdough makes a great addition to this soup. Slice up or pull apart a baguette and serve it restaurant-style in a basket for everyone to share with a side of butter or olive oil for dipping.
• Broccoli: Crispy Baked Broccoli is another great side to eat along with soup. If you’re not a fan of broccoli, try roasting up some cauliflower, Brussels sprouts, green beans, asparagus, or whatever veggies you have on hand.
• Corn: Make some Mexican-style street corn by grilling corn on the cob and adding a little butter (or use spray butter or olive oil). Sprinkle on some chili powder or paprika and chopped cilantro, and eat it right off the cob.
• Veggies: Try a side of broccoli, cabbage, or kale slaw marinated for a couple of hours in your favorite vinaigrette. Don’t knock it till you try it!

Toppings

Toppings are my jam, and I consider them the sprinkles to my dinner cupcakes, if you will. For this soup, try adding any or all of the following:

• Chopped tortilla strips or crushed tortilla chips
• Cilantro
• Diced red onion, white onion, or sliced green onions
• Sliced avocado or guacamole
• Chopped jalapeños
• Shredded cheddar, pepper jack, or Monterey Jack cheese
• Crumbled queso fresco
• Greek yogurt or sour cream
• Sliced black olives
• Hot sauce
• Lime juice