Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth.

Like a lot of my Tex-mex soups this is delicious as is but made even better with toppings. Garnish with a little shredded cheese, a dollop of sour cream, a slice of avocado and a handful of crushed tortilla chips to not only add interesting textures but take it over the top and make it a lot more fun to eat. Kids will love picking their own toppings.

The lovely thing about this is that your crock pot can do almost all the work. Your chicken will be fork tender after swimming in that spicy broth for hours making it a cinch to shred and toss back into the pot.

I take one extra step that some people might skip and that is to sauté the onion, bell pepper and garlic stove top before adding them in. This adds a depth of flavor that I would miss.

So, go ahead, dive headfirst into this steaming bowl of semi-spicy, homemade soup. I won’t stop you. You can thank me later.

When you come up for air.

Chicken  Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow Cooker Chicken Enchilada Soup

All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth.


2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles
4 cups low-sodium chicken broth
1 + 1/4 pounds boneless chicken breasts
2 cups corn
1 can black beans, optional
1 tablespoon chili powder like McCormick
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
1 cup sour cream, plus more for serving
tortilla chips, for serving
sliced avocado, for serving, optional


  1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3. Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese into the soup. Add the sour cream to a medium bowl and temper it so it doesn't curdle by mixing in a few ladles of the soup broth then mixing it into the soup.
  4. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1/2 to 1 more hour on low heat.
  5. Serve garnished with more cheese, sour cream, tortilla chips and avocado.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. Gerrie Leinfelder says

    So glad to see a creamy soup without canned soup! This looks yummy, I’ll make it next week!

  2. Diana says

    This recipe looks great, except the tomatoes… I am not a tomato lover. Do you think you could just leave the tomatoes out, or would you need to add more broth or something else. I don’t mind tomato sauce, just don’t like the chunks. Do you think I could substitute sauce and chiles for the Rotel? Any suggestions?

    • Reeni says

      Hi Diana! You can leave the tomatoes out! A small can of tomato sauce (11 – 14 ounces) and a can of green chiles ( 3 – 4 ounces) would work out perfect!

  3. Cindy Cooke says

    I’m allergic to chicken. Can I substitute pork and, if so, what cut of meat do you suggest?

    • Reeni says

      You can use pork Cindy! I don’t have a lot of experience cooking pork but I’m thinking pork loin? That seems the easiest to work with for this.

  4. Amanda says

    Do you add the peppers, onions, and garlic to the soup right after cooking them on the stovetop?

  5. Judy says

    Made this for dinner tonight, SO GOOD! I’m a very very new cook at the age of 20 and have been looking for a white enchilada soup forever now! The only change I made was I added actual enchilada sauce, and substituted 2 cups of chicken broth for two coups of the chile verde sauce. Thank you so much for this great recipe !

  6. Cheese with Noodles says

    Reeni! How funny, I just posted on your Taco Soup recipe saying I made Chicken Enchilada Soup last night! Not your recipe (I didn’t see it until now), but kind of funny. We seem to be food twins, this has happened before. I also saw your Hot Brown post, hadn’t thought about those in years but I happened to read the Wikipedia article about them about a week ago. Half my family is from Kentucky and I’ve eaten a few hot browns while visiting :) They’re wonderful and I didn’t think they were widely known to people outside of the region.

    • Reeni says

      I’m sorry Deanna I don’t calculate any of that! You can use an on-line calculator – there’s lots of free ones.

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