Hearty Crock Pot Chicken Enchilada

This hearty Crock Pot Chicken Enchilada Soup is perfect when you want a flavorful, comforting meal without spending too much time in the kitchen. Just gather the simple ingredients, dump them all in the slow cooker, and let it do the work while you relax or get on with your day. It’s a great way to enjoy bold southwestern flavors in a filling soup that everyone can customize to their liking.

I first made this soup on a chilly weekend and loved that it filled the house with warm, inviting aromas for hours. Now it’s a go-to recipe when I want something satisfying without fussing over multiple pots.

Ingredients

• Boneless skinless chicken breasts: versatile and lean protein, chicken thighs can be used for more richness
• Whole kernel corn: adds subtle sweetness and texture, frozen corn can be substituted after thawing
• Black beans: provide creaminess and fiber, can swap for pinto or northern beans if preferred
• Fire roasted diced tomatoes: lend smoky depth and enhance the soup’s character, regular diced tomatoes work if unavailable
• Chicken broth: forms the flavorful base, low or no sodium versions are great if watching salt intake
• Red enchilada sauce: delivers classic enchilada flavor, choose mild, medium or hot to control spice level
• Small onion: builds savory background notes when diced finely
• Diced green chiles: subtle kick without overpowering heat, omit if sensitive to spice
• Garlic: fresh or jarred minced garlic adds aromatic punch
• Ground cumin: warms and flavors the soup with earthy tones
• Chili powder: adjust to taste to set the chili character, mild keeps it friendly for all palates
• Salt and pepper: essential seasonings to taste

Instructions

Spoon all ingredients into the slow cooker:

Place one pound of boneless skinless chicken breasts into your 5 to 6 quart crock pot along with drained whole kernel corn and rinsed black beans. Add a full can of fire roasted diced tomatoes with their juices and pour in the chicken broth. Next, add red enchilada sauce, finely diced small onion, undrained can of diced green chiles, and minced garlic. Sprinkle in ground cumin, chili powder, salt, and black pepper.

Mix gently to combine and cover the slow cooker:

Using a large spoon, stir the contents just enough to distribute the spices and sauce evenly over the chicken and vegetables. Put the lid on tightly to trap heat and moisture.

Cook on low for six hours or high for four hours:

Set your slow cooker to low and let the soup develop deep, melded flavors over six hours. If you’re short on time, use the high setting for four hours instead. The chicken should be tender and easily shredded when done.

Shred the chicken and return to the soup:

Remove the chicken breasts to a plate or bowl. Use two forks to shred the meat finely or chop it into bite-sized pieces. Add the shredded chicken back to the crock pot and stir well to combine.

Serve with your favorite toppings:

Spoon the soup into bowls and let everyone add toppings like sliced avocado, sour cream, tortilla strips, fresh lime slices, and chopped green onions for that perfect finishing touch.

Fire roasted tomatoes are my favorite ingredient here because they add a smoky richness that makes the soup taste more layered and homemade. I remember the first time I served this to friends on a cold evening and how they kept going back for seconds because they loved the cozy boldness of the flavors.

Storage Tips

Store any leftovers in an airtight container and keep in the refrigerator for up to three days. The flavors tend to deepen overnight making it even more delicious. For longer storage, freeze the soup in meal-sized portions in freezer safe containers for up to three months. When reheating, do so gently on the stovetop or microwave to maintain the best texture.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a juicier, richer soup. Frozen corn works well if fresh or canned is not available just thaw before adding. Try pinto or northern beans in place of black beans or omit beans entirely if preferred. Regular canned diced tomatoes can replace fire roasted tomatoes to reduce smoky flavor. Enchilada sauce can be swapped for your favorite brand or homemade recipe to control taste and spice.

Serving Suggestions

Serve this soup with warm corn tortillas or tortilla chips for crunch. Top with avocado slices, a dollop of sour cream, fresh lime wedge, and chopped cilantro or green onions. Pair with a simple green salad or Mexican rice for a complete meal.

This Crock Pot Chicken Enchilada Soup is an easy, make-ahead comfort food that can be customized to your preferred spice level. Top each bowl to taste and enjoy leftovers that taste even better the next day.

Common Recipe Questions

→ Can this be made on the stovetop instead?

Yes, you can cook this dish on the stovetop by simmering the ingredients until the chicken is fully cooked and flavors meld together.

→ How do I thicken the dish if desired?

Whisk corn flour (masa harina) with chicken broth and stir it in before cooking to create a thicker base. Adjust thickness by adding more broth if needed.

→ What other beans can I use as a substitute?

Try pinto beans, northern beans, or omit beans entirely based on your preference.

→ What toppings work well with this dish?

Sliced avocado, sour cream, tortilla strips, lime slices, and green onions add great flavor and texture.

→ Can I cook this on high instead of low?

Yes, cooking on high for about 4 hours is an option for a faster result without sacrificing taste.

→ How can I add extra spice to the dish?

Add jalapenos or red pepper flakes for a kick of heat tailored to your liking.

→ What is the best way to store leftovers?

Store leftovers in an airtight container in the fridge up to 3 days, or freeze for up to 3 months.