This easy chicken enchilada soup has all of the flavors you love from chicken enchiladas but is lightened up and made in the slow cooker for a weeknight-friendly dinner the whole family will love.
I’m a big fan of Mexican food—especially cozy Mexican dishes like my recipes for easy taco soup, homemade chile verde burritos, and chicken tortilla soup. This slow cooker enchilada soup recipe comes from my blogger friend Gina, of Skinnytaste, and is from her cookbook The Skinnytaste Cookbook. I love this recipe because it’s comforting and filling, yet healthy. Chipotle peppers give this soup a bit of a kick—but still tame enough to be family-friendly. While some may anticipate a thicker broth when perusing the recipe, it’s brothier than what you’d find on traditional enchiladas. This enchilad soup is made with perfectly tender chicken breast cooked right in the soup. It’s all topped with sour cream, cheese, green onions, cilantro, and avocado if you like. This enchilada soup is hearty and full of awesome flavor. Best of all, your slow cooker does all the work.
What’s in This Slow Cooker Chicken Enchilada Soup
This easy soup has a lot of ingredients you likely already have in your pantry, which is one of the reasons I love it so much. Here’s what you’ll need to make it: For the soup:
- Olive oil
- Onion
- Garlic
- Chicken broth (we use low-sodium here)
- Tomato sauce
- Chipotle chile in adobo sauce
- Cilantro
- Black beans
- Petite diced tomatoes
- Frozen corn
- Cumin
- Oregano
- Boneless, skinless chicken breasts
For the toppings:
- Shredded, reduced-fat cheddar
- Scallions
- Cilantro
- Avocado
- Reduced-fat sour cream
- Lime wedges
How to Make Slow Cooker Chicken Enchilada Soup
The slow cooker does (almost) all the work in this super easy recipe. Here’s how to make it:
- Sauté the onion and garlic. In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes.
- Let the slow cooker work its magic. Add the onion and garlic mixture to the slow cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
- Shred the chicken. Remove the chicken, shred it with two forks, and return it to the slow cooker. To serve, ladle into serving bowls and divide evenly.
- Top and serve. Top each serving of soup with shredded cheddar cheese, scallions, cilantro, avocado, and sour cream.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Slow Cooker Chicken Enchilada Soup
Ingredients
For the soup
- 2 teaspoons extra virgin olive oil
- ½ cup chopped onion
- 3 garlic cloves , minced
- 3 cups low-sodium chicken broth
- 1 8-ounce can tomato sauce
- 1 to 2 teaspoons chipotle chile in adobo sauce , chopped
- ¼ cup chopped fresh cilantro
- 1 15-ounce can low-sodium black beans, rinsed and drained
- 1 14.5-ounce can petite diced tomatoes
- 2 cups frozen corn kernels
- 1 teaspoon ground cumin , plus more to taste
- ½ teaspoon dried oregano
- 1 pound boneless , skinless chicken breast
Toppings
- ¾ cup shredded reduced-fat cheddar cheese
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- 1 medium , 4-ounces avocado (optional)
- 6 tablespoons reduced-fat sour cream , optional
Instructions
For the soup
- In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
For the toppings
- To serve, ladle into serving bowls and divide evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).
Notes
Nutrition
More Healthy Mexican Recipes You’ll Love
- Chicken Fajitas
- Mexican-Stuffed Peppers
- Easy Chilaquiles with Eggs
- Chopped Mexican Kale Salad
- One-Pot Mexican Shrimp with Orzo and Zucchini
- Blackened Fish Tacos with Creamy Avocado Sauce
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Jessica Miller
I made it and it was delicious!!!! I prepped the ingredients the night before, put everything in the crockpot bowl in fridge and turned it on high in the morning. Me, my husband and our buddy John absolutely loved it!
So glad you enjoyed it Jessica !!
Evelyn
First time on your site. Can’t wait to try the chicken enchilada soup….looks delish. Is the chipotle chili in adobo sauce found in a can?
Jody Huntley
Yes, chipotle chili in adobo sauce is in a small can usually in the international/ Hispanic food isle. If you are adding the actual pepper as well as the sauce, be careful when you chop it. If you touch the pepper with bare hands, the oil ( just like a jalapeño) can burn your eyes. I either use gloves or hold the pepper down on a cutting board with a fork. BTW a little goes a long way as far as heat goes..
Amy
Just as an FYI – whenever I open a can of chipotles in adobo, I purée them in my mini food processor and store them in the fridge in an airtight container. They last forever (it seems), and I just measure out what I need when I need it!