If you love cheesy enchiladas, you’ll love this Slow Cooker Chicken Enchilada Soup! All the flavor of traditional enchiladas is in this easy crockpot recipe.
Slow Cooker Chicken Enchilada Soup
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Why do Mexican-inspired flavors taste so good in soup? This Slow Cooker Chicken Enchilada Soup is so simple to put together (10 minutes!) and is so delicious, you’ll want a double serving!
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I found the original recipe in “Mom Knows Best” by Gooseberry Patch. I changed it up just a little bit… but it is very close to the original!
My favorite part about this soup is that it can simmer in your slow cooker all day long without any attention from you. You can also make this soup if you don’t have all day to cook it! Use leftover chicken from a Fall-Off-The-Bone Roast Chicken, or pick up a cooked rotisserie chicken from the grocery store. Then all you need to do is heat everything up!
There is plenty of creamy, cheesy flavor in this soup. But you can never have too much cheese, so I topped it off with a little extra shredded Cheese. Add a dollop of sour cream, a few sliced green onions, or some chopped fresh cilantro for an extra treat! And, of course, an enchilada soup just wouldn’t be complete without some tortilla chips. Have them on the side, or just drop them right in the soup like crackers!
Enjoy!
Free Printable for Should I Use Chicken Breasts or Chicken Thighs?
Not sure if you should choose chicken breasts or chicken thighs for this recipe? I used chicken breasts, but if you prefer chicken breasts you can use those instead. Click here to find out why you might choose one over the other.
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- How to Convert Oven Times to Slow Cooker Times – free printable!
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Printable Recipe Card for Slow Cooker Chicken Enchilada Soup
- 10-3/4 ounce can cream of chicken soup
- 10-3/4 ounce can Cheddar cheese soup
- 10-1/2 ounce can chicken broth
- 10-ounce can red enchilada sauce
- 1-1.5 pounds boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
- 1 onion, chopped
- 14-1/2 ounce can diced tomatoes
- 4-ounce can diced green chilis
- Garnish: shredded Cheddar cheese, sour cream, tortilla chips
- In a 6-quart slow cooker, combine cream of chicken soup, Cheddar cheese soup, chicken broth, and enchilada sauce. Whisk to combine.
- Chop chicken into bite-size pieces and add to slow cooker.
- Add onion, diced tomatoes (with juice), and green chilis. Stir to combine.
- Cover and cook on low for 6-8 hours, until the chicken is cooked through.
- Serve immediately.
- Top individual servings with garnishes as desired.
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This is making me so hungry! A wonderful recipe to add to my go to list. Thanks for sharing on the Homestead Blog Hop. Hope to see more this Wednesday.