Crockpot Chicken Enchilada Soup

Looking for a low effort, stick-to-your-ribs, slow-cooker dinner? You've come to the right place. This Tex-Mex-inspired soup is hearty, delicious, and endlessly riffable. It's as set-it-and-forget-it as possible, and you can have it ready to serve after a long day.

What People Are Saying:
"I add two tsps of cumin, and 1 tsp of Trader Joe’s Chili-Lime Seasoning Blend, and fire roasted diced green chilies. My family LOVES this soup!! It so delicious!!" - travelbug

"Delicious weeknight meal...the leftovers taste even better the next day! Quick and easy to make. Another Fall favorite recipie to add to my list!" - strandkk

How To Make Crockpot Enchilada Soup

INGREDIENTS

• Onion: A whole yellow onion provides an aromatic base for the soup. White is an okay substitute, but red might not cook down as well, so try to avoid if you can.
• Chili Powder, Cumin & Garlic Powder: These are my go-to spices I always have in my pantry, but since this recipe is so flexible, feel free to use whatever you have on hand or your favorite spices! Keep in mind the heat level to taste.
• Red Enchilada Sauce: Yes, buying store-bought keeps things simple and safe, but you can get fancy and make your enchilada sauce from scratch. It's easier than you think, and it will bring out a smoky complexity to your broth.
• Tomatoes: The convenience of canned tomatoes can't be beat. Fire-roasted gives a touch of heat, while diced means less chopping!
• Black Beans: Again, I love store-bought, but you could also make your own black beans. (Yes, we may be leaving "easy" territory 😬) Homemade beans are more flavorful and more economical than canned beans, so if you have the time, make 'em at home!
• Corn: The perfect way to add some texture and color to your final soup. Canned all the way for simplicity and ease.
• Chicken Breasts: Swap in skinless bone-in chicken thighs for breasts for richer flavor and more tender meat. Keep in mind that chicken thighs require a longer cook time, so tack an extra hour on for a total of 4 hours on High in the slow cooker.
• Chicken Broth: If you have a batch of homemade chicken stock in the freezer, now's the time to use it. If you go store-bought (which, as you've seen, I've been highly encouraging you to do), stick with low-sodium so you can take control of the seasonings.
• Cheddar & Cream: Stirred in at the very end for a silky texture for the ultimate comfort food in bowl.
• Favorite Toppings: Mix and match the toppings when you're serving. Try crushed Fritos, cubed avocado, roasted pumpkin seeds, pickled or fresh jalapeños, pickled red onions... whatever floats your boat.

STEP-BY-STEP INSTRUCTIONS

Best part about this recipe? The only "prep" you have to do is chop the onions and chicken. Stir everything except the cheese and cream (and toppings) in your slow cooker, heat it to High, and let it hang out for 3 hours. It's as easy as that!

To be sure the chicken is cooked through, your best bet is an instant-read thermometer; check to see if it's 165°. Take the chicken out, let it cool slightly, then shred into pieces. Stir in the cheddar cheese and cream, then cook on Low just until the cheese is melted.

The fun part: the toppings! I love some lime juice, sour cream, more cheese, and crushed chips, plus some bright fresh cilantro for color, but you do you.

Storage

This soup, without the toppings, can be made 3 days ahead. It's arguably even better if it has time to rest. Store in an airtight container and refrigerate.