Crockpot Chicken Enchilada Soup Recipe

As the crisp autumn air rolled in, filling our cozy little house with the scent of damp earth and decaying leaves, I knew it was time to break out the Crockpot and simmer up something warm and comforting.

I’ll never forget the first time I made this soup, it was a chilly Sunday afternoon in October, and my husband, still a bit under the weather from a weekend of football, requested something easy and nourishing – and that’s exactly what I delivered, thanks to a well-stocked pantry and a trusty can of enchilada sauce.

Jump to Recipe

It was one of those revelation moments, where a humble, slow-cooked soup could lift everyone’s spirits and warm our bellies – and This Crockpot Chicken Enchilada Soup quickly became a cherished family favorite.

PIN IT

Why You’ll Love This Crockpot Chicken Enchilada Soup

Rich, velvety texture from the cream cheese and shredded cheese.
Deep, slightly spicy flavor profile from the enchilada sauce and diced green chilies.
Easy to prepare in just 10 minutes.
Foolproof, as it’s hard to mess up a Crockpot recipe!
Perfect for a comforting, cozy dinner on a chilly evening.

Ingredients You’ll Need

1 lb boneless, skinless chicken breasts
1 can (14.5 oz) diced tomatoes
1 can (15 oz) red enchilada sauce
1 onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper

1/2 teaspoon salt
1/4 teaspoon black pepper
6 corn tortillas, cut into quarters
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded cooked chicken
2 cups chicken broth

PIN IT

The combination of tender, juicy chicken, rich enchilada sauce, and velvety cream cheese makes this soup a standout – and I just know you’ll love it as much as we do! The diced green chilies add just the right amount of subtle heat.

Expert Tips for the Best Crockpot Chicken Enchilada Soup

Critical technique: browning the chicken before adding it to the Crockpot for added depth of flavor.
Common mistake: overcooking the chicken – make sure to check it at 6 hours.
Pro upgrade: add some diced onions or bell peppers for extra flavor.
Doneness cue: the chicken should be tender and shred easily with a fork.
Make-ahead tip: prepare the soup up to a day in advance and refrigerate or freeze for later.

Variations and Substitutions

For a gluten-free version, swap out the regular enchilada sauce for a gluten-free alternative. You can also use ground beef or carnitas instead of chicken for a different twist – or add some diced jalapenos for an extra kick of heat!

PIN IT

How to Store and Reheat

This soup will keep in the fridge for up to 5 days in an airtight container. To reheat, simply microwave or simmer on the stovetop until warmed through – or freeze for up to 3 months and thaw when you’re ready!

Frequently Asked Questions

Can I make this soup in a Dutch oven?

Yes, you can make this soup on the stovetop or in the oven, but the Crockpot makes it so easy and convenient! Simply brown the chicken and cook the soup over low heat for 30 minutes.

Can I use store-bought chicken broth?

Yes, you can use low-sodium chicken broth or stock as a substitute – just be sure to adjust the seasoning accordingly!

How do I serve this soup?

Serve hot, garnished with shredded cheese, diced onions, and crushed tortilla chips – or get creative with your favorite toppings!

I hope you love this Crockpot Chicken Enchilada Soup as much as we do – give it a try and let me know what you think! Make it, share it, and enjoy the comforting, warm hug it brings to your table!

✦ Recipe Card ✦