Name: Devastatingly Delicious Chicken Enchilada Soup in 4 Hours
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 2 large chicken breasts, raw and thawed; 1 10 oz can red enchilada sauce; 1 14 oz can black beans, rinsed and drained; 1 14 oz can corn, drained; 1 4-7 oz can diced green chiles; 1 14 oz can diced tomatoes with juice; 1 14 oz can chicken broth; 1 TBS minced garlic; 1 tsp salt

Jump to Recipe

Okay, so, Chicken Enchilada Soup, right? Seriously, is there anything better on a chilly evening? I’m telling you, this slow cooker version is a total game-changer. It’s seriously the easiest thing EVER, and the flavor? Forget about it! It’s like, all the best parts of chicken enchiladas exploded into a warm, comforting bowl of goodness.

I remember this one time, we had a crazy snowstorm, and I was NOT about to brave the roads for takeout. I threw all the ingredients for this Chicken Enchilada Soup into the slow cooker before I started working, and by dinnertime? Heaven. Pure, unadulterated, chicken-y, enchilada-y heaven. Seriously, the whole house smelled amazing. It’s so simple, so satisfying, and the leftovers (if you even HAVE any) are just as good the next day. You gotta try it!

Why You’ll Love This Chicken Enchilada Soup

Quick and Easy Chicken Enchilada Soup

Seriously, you just dump everything in the slow cooker! Prep time is practically zero. Perfect for busy weeknights, trust me.

Flavorful Chicken Enchilada Soup

That enchilada sauce? It’s magic! Plus, all your favorite toppings… cilantro, sour cream, cheese… *chef’s kiss*.

Comforting and Hearty Chicken Enchilada Soup

This soup is like a warm hug in a bowl. It’s filling, satisfying, and just makes you feel good, y’know?

Customizable Chicken Enchilada Soup

Wanna add more spice? Go for it! More veggies? Absolutely! This recipe is totally flexible to your tastes.

Gluten-Free Chicken Enchilada Soup

Yep, naturally gluten-free! So everyone can enjoy a bowl of this deliciousness. How awesome is that?

Ingredients for Your Chicken Enchilada Soup

Alright, let’s gather our goodies! You’ll need: 2 large chicken breasts (raw and thawed, please!), one 10 oz can of red enchilada sauce (the star!), a 14 oz can of black beans (rinsed and drained – important!), a 14 oz can of corn (drained!), one 4-7 oz can of diced green chiles (for a kick!), a 14 oz can of diced tomatoes with their juice (don’t drain ’em!), 14 oz of chicken broth, a tablespoon of minced garlic, and a teaspoon of salt. That’s it! Easy peasy!

How to Make Chicken Enchilada Soup: Step-by-Step Instructions

Okay, are you ready for the easiest dinner EVER? Seriously, this Chicken Enchilada Soup is practically foolproof. Just follow these super simple steps!

Preparing the Chicken Enchilada Soup

Alright, first things first: grab your slow cooker. Now, just dump EVERYTHING in! Yep, you heard me. Chicken breasts, enchilada sauce, black beans, corn, green chiles, diced tomatoes, chicken broth, garlic, and salt. Give it all a good stir to make sure everything’s mixed up nicely. Don’t worry if it looks a little… rustic. It’s gonna be delicious!

Cooking the Chicken Enchilada Soup

Now comes the hardest part: waiting! Pop the lid on your slow cooker and set it to either high for 3-4 hours, or low for 5-6 hours. Honestly, I usually go for low because I think it gives the flavors more time to meld together. You’ll know it’s ready when the chicken is cooked through and easy to shred. Trust me, you’ll be able to tell!

Shredding the Chicken for Chicken Enchilada Soup

Once the chicken is cooked, take the lid off (careful, it’s hot!) and grab two forks. Use ’em to shred the chicken right there in the slow cooker. It should fall apart super easily. If it doesn’t, it might need a little more cooking time. But usually, it’s shred city! This is my favorite part, I won’t lie.

Serving Your Chicken Enchilada Soup

And that’s it! You’re done! Ladle that glorious Chicken Enchilada Soup into bowls and get ready to load it up with your favorite toppings. Cilantro? Yes! Tortilla strips? Absolutely! Sour cream? Of course! Shredded cheese? Duh! Avocado? Don’t even get me started! Serve it up hot and enjoy!

Ingredient Notes and Substitutions for Chicken Enchilada Soup

Okay, so, let’s talk ingredients! This Chicken Enchilada Soup is super flexible, but here are a few notes and swaps you might wanna know about.

Choosing the Right Enchilada Sauce for Chicken Enchilada Soup

The enchilada sauce is key, right? I usually go for a mild or medium sauce ’cause I’m a bit of a wimp when it comes to spice. But if you’re feeling brave, go for the hot! Just be warned, it can pack a punch! You can also try different brands – they all have slightly different flavors, so experiment and find your fave!

Substituting Beans in Chicken Enchilada Soup

Not a black bean fan? No worries! Pinto beans or kidney beans work just as well in this Chicken Enchilada Soup. Just make sure you rinse and drain them before tossing them in the slow cooker. Honestly, any kind of bean you like will probably be delicious!

Chicken Broth Options for Chicken Enchilada Soup

I usually just grab a can of regular chicken broth, but if you’re watching your sodium intake, low-sodium broth is a great option. And if you’re feeling fancy (or just happen to have some on hand), homemade chicken broth will take this Chicken Enchilada Soup to the NEXT LEVEL. Seriously, it makes a difference!

Tips for the Best Chicken Enchilada Soup

Want to take your Chicken Enchilada Soup from good to AMAZING? Here are my top tips for a perfect bowl every time!

Avoiding Overcooked Chicken in Chicken Enchilada Soup

Okay, this is important: don’t overcook the chicken! Seriously, nobody wants dry, rubbery chicken in their soup. Check it around the 3-hour mark on high, or 5-hour mark on low. If it shreds easily, you’re good to go! Shred it promptly, too – letting it sit too long can dry it out.

Seasoning Your Chicken Enchilada Soup

Taste, taste, TASTE! Seriously, don’t be afraid to adjust the seasonings to your liking. Does it need more salt? A little pepper? Maybe a pinch of chili powder for extra kick? Go for it! This is YOUR Chicken Enchilada Soup, so make it your own!

Fresh Toppings for Chicken Enchilada Soup

Okay, toppings are KEY! But here’s a little secret: add them right before serving. That way, your tortilla strips stay crunchy, your cilantro stays fresh, and your sour cream stays… well, creamy! Nobody likes soggy toppings, trust me.

Chicken Enchilada Soup Variations

Okay, so you’ve made the basic Chicken Enchilada Soup… now what? Let’s get creative! This recipe is seriously begging for some fun twists. Here are a few ideas to get you started!

Adding Vegetables to Your Chicken Enchilada Soup

Wanna sneak in some extra veggies? Go for it! Diced bell peppers (any color!), onions, or even zucchini would be awesome in this Chicken Enchilada Soup. Just toss ’em in with the other ingredients at the beginning. Easy peasy!

Protein Variations for Chicken Enchilada Soup

Chicken’s great, but why not mix it up? Shredded turkey would be amazing in this Chicken Enchilada Soup, especially after Thanksgiving! Or, for a heartier version, try using browned ground beef. Just drain off the excess grease before adding it to the slow cooker. Yum!

Adjusting the Spice Level of Chicken Enchilada Soup

Not spicy enough for you? No problem! Add a pinch (or a tablespoon!) of chili powder to the slow cooker. Or, for a real kick, stir in some hot sauce right before serving. On the other hand, if you’re spice-averse, make sure you use a mild enchilada sauce and skip the green chiles altogether. Easy!

FAQ About Chicken Enchilada Soup

Got questions about this amazing Chicken Enchilada Soup? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked.

Can I Make Chicken Enchilada Soup on the Stovetop?

Totally! If you don’t have a slow cooker (or just don’t feel like using it), you can definitely make this Chicken Enchilada Soup on the stovetop. Just add all the ingredients to a large pot, bring it to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the chicken is cooked through. Shred the chicken and you’re good to go!

Can I Freeze Chicken Enchilada Soup?

You betcha! This Chicken Enchilada Soup freezes really well. Let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, just thaw it overnight in the fridge and reheat it on the stovetop or in the microwave. Easy peasy!

What are Good Toppings for Chicken Enchilada Soup?

Oh, the possibilities are endless! Some of my faves include: chopped cilantro, diced avocado, sour cream or Greek yogurt, shredded cheese (cheddar, Monterey Jack, or a Mexican blend are all great!), tortilla strips or crushed tortilla chips, a squeeze of lime juice, and a dollop of salsa or pico de gallo. Seriously, load it up with whatever you love!

Nutritional Information for Chicken Enchilada Soup

Okay, so, just a heads up: the nutrition info for this Chicken Enchilada Soup can vary *a lot* depending on the exact ingredients you use. Brands, portion sizes… it all makes a difference! So, I can’t give you exact numbers, sorry!

Chicken Enchilada Soup - detail 1

Enjoyed This Chicken Enchilada Soup Recipe? Rate and Share!

Hey, if you loved this Chicken Enchilada Soup as much as I do, leave a comment and give it a rating! And don’t forget to share it with your friends on social media! They’ll thank you, trust me!