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Chicken Enchilada Soup

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This slow cooker Chicken Enchilada Soup is easy to make, perfect for a busy weeknight and full of your favorite Mexican flavors. Chicken breasts, diced tomatoes, green chiles, enchilada sauce and spices are simmered to create the perfect crowd pleasing soup!

Chicken Enchilada Soup in white bowl

CHICKEN ENCHILADA SOUP

We love soups in our house, especially Mexican or Tex-Mex style soups like this Mexican Vegetable Soup or this Mexican Chicken Soup.  

Today’s Chicken Enchilada Soup is one I particularly love and make a lot. We often have some sort of soup on a weekly basis whether it is a Slow Cooker Chicken Tortilla Soup or a Moroccan Lentil Soup or a Homemade Minestrone

What I love most about this soup is that it can easily be made in a slow cooker.

Of course you can also be made on the stove-top but the slow cooker does its job while you go about your day, which I love.

You add everything into the crockpot and let it do its magic!

Chicken Enchilada Soup with Jalapenos

When making this Chicken Enchilada Soup recipe I took my Chicken Enchilada Recipe and added a few additional ingredients along with chicken broth. 

WHAT INGREDIENTS ARE IN SLOW COOKER CHICKEN ENCHILADA SOUP?

CHICKEN BREASTS: I used chicken breasts in this recipe in the slow cooker but you can also use chicken tenders or chicken thighs. Chicken thighs will produce a darker meat that is slightly more tender. Once the chicken is done cooking I used two forks to shred it. 

CHICKEN BROTH: The base of this soup is chicken broth along with the enchilada sauce. You can use vegetable broth as well. 

RED ENCHILADA SAUCE: This soup uses a red enchilada sauce. You can buy your favorite from the store of do a Homemade Enchilada Sauce. 

BEANS: I added black beans into this Enchilada Soup recipe but you can use whatever you like. I think kidney beans, red beans or chickpeas work nicely. 

VEGETABLES: You will find onion, diced green chiles, corn and fire roasted diced tomatoes in this recipe. 

Chicken Enchilada Soup with spoon

HOW DO YOU MAKE ENCHILADA SOUP?

This recipe uses a slow cooker but you could also easily make this on the stove-top. Lets quickly talk about the slow cooker version. 

  1. Start by chopping all of the ingredients that require that. 
  2. Once this is done you will lay the chicken breasts in the bottom of the slow cooker followed all of the remaining ingredients. Set the slow cooker to low for about 5 to 6 hours or until the chicken is cooked through. Remove the chicken on to a cutting board and use two forks to shred the chicken. Return the chicken to the slow cooker and give it a good stir.
  3. Serve warm with your favorite garnishes. 

Chicken Enchilada Soup with cheese

HOW CAN I MODIFY CHICKEN ENCHILADA SOUP?

VEGETABLES: I used diced green chiles, corn, diced tomatoes and onion for this recipe. There are so many options when it comes to vegetables in a soup like this. I especially love bell peppers, poblanos and zucchini. 

BEANS: Black beans were added to this soup but it would be great with kidney beans, red beans or chickpeas too!

MEAT: If you want to try using a different meat in this I think it would be great with ground turkey, beef or pork or even shredded beef. 

SPICES: I used cumin, oregano and cayenne red pepper in my version of this soup. I also enjoy using paprika and chili powder. 

OTHER ENCHILADA RECIPES:

VEGETARIAN ENCHILADAS

CHICKEN ENCHILADAS

BEEF ENCHILADAS 

Chicken Enchilada Soup in white bowl

Chicken Enchilada Soup

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 6 hours 5 seconds
Total Time: 6 hours 10 minutes 5 seconds

This slow cooker Chicken Enchilada Soup is easy to make, perfect for a busy weeknight and full of your favorite Mexican flavors. Chicken breasts, diced tomatoes, green chiles, enchilada sauce and spices are simmered to create the perfect crowd pleasing soup!

Ingredients

  • 1/2 cup sweet onion or red onion, diced
  • 4 cloves garlic, minced
  • 14 ounces chicken broth
  • 1 - 10 ounce can enchilada sauce {I used red sauce}
  • 15 ounce can black beans, rinsed and drained
  • 14.5 ounce diced tomatoes {I used fire roasted}
  • 1 - 15 ounce can of corn, drained and rinsed
  • 1 - 4 ounce diced green chile
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 large skinless chicken breasts
  • GARNISHES:
  • Cheddar cheese
  • Chopped green onions
  • Sour Cream
  • Red Onion
  • Avocado
  • Cilantro

Instructions

  1. Place the chicken breasts on the bottom of the slow cooker. Add the remaining ingredients on top of the chicken breasts.
  2. Cover and cook on high for 3-4 hours or on low for 5-6 hours or until the chicken is cooked.
  3. Remove the chicken and shred with two forks, return to the slow cooker. Give it a good stir.
  4. Serve with your favorite garnishes!
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Vegetarian Enchiladas Recipe - A Cedar Spoon

Thursday 25th of February 2021

[…] I am a sucker for enchiladas whether it is these Chicken Enchiladas, Three Cheese Beef Enchiladas or  Chicken Enchilada Soup. […]

https://expert-writers.net/coursework-help

Thursday 21st of November 2019

Adore mexican food!

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