Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup has all the elements of classic chicken enchiladas in the form of a hearty slow cooker soup! Instead of making a sauce and filling, then having to assemble and bake, this is an easy dump-and-go recipe where you stir together the sauce, black beans, chicken, and veggies in your crockpot, then finish with tortilla chips, cheese, and your favorite enchilada toppings.

this Recipe

Ingredients + Substitutions

• Boneless skinless chicken breasts – You’ll shred or dice the chicken to incorporate it into the soup, so it’s much easier to use boneless chicken.
• Taco seasoning – This lets you add a lot of flavor in a single packet, without having to measure the chili powder, salt, cumin, and garlic powder separately. (Or use my homemade taco seasoning.)
• Onion – I used a yellow onion, but red onion would also work.
• Red enchilada sauce – With the flavors in this recipe, red enchilada sauce works best. 
• Diced tomatoes – Don’t drain them! The juices will add flavor to the broth.
• Sweet corn – I use canned corn, but frozen or even fresh also works.
• Black beans – Rinse these well, until the water runs clear.
• Green chiles – You can purchase mild or spicy varieties, so choose whichever your family prefers.
• Chicken broth – Vegetable broth would also work if you happen to have that on hand.
• Toppings – I like to add fresh cilantro, sour cream, shredded cheddar cheese, and tortilla chips. Feel free to swap in any of your favorite toppings!

Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.

Recipe Variations

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

• Swap out the black beans – Pinto beans or red beans also work.
  
• Use chicken thighs – Keep in mind that they take slightly longer to cook through.
  
• Add extra veggies – Zucchini and bell peppers would both work well!

Recipe Step by Step

I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make chicken enchilada soup in a crockpot.

Recipe Tips

1. Dice the onion into even pieces – This ensures it all cooks evenly.
   
2. Use a good quality broth – It’s the backbone of flavor for the entire soup, so it matters!
   
3. Don’t open the lid – Whenever you open the lid of your crockpot while it’s cooking, you extend the cooking time.
   
4. Use two forks to shred the chicken – No need for any special tools!

Freezer Meal Instructions

Making this crockpot chicken enchilada soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.

To freeze before cooking

1. Place all of the ingredients in a zip-top freezer bag.
2. Freeze.
3. Thaw in the refrigerator, then cook as directed.

How to Freeze Chicken Enchilada Soup After Cooking

1. Let the soup cool.
2. Transfer to an airtight container or zip-top freezer bag.
3. Freeze, then thaw in the refrigerator before reheating.

What to Serve with Chicken Enchilada Soup

Since this protein based dinner has the delicious flavors of Tex-Mex cuisine, it will pair well with many of your favorite Mexican side dishes.

Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.

Side Dish Ideas

• Mexican Caesar Salad
• EASY Homemade Guacamole and tortilla chips
• Tostada Salad
• Easy Mexican Cornbread
• Mexican Corn Salad