Crock Pot Chicken Enchilada Soup

Danielle Sprueill


I keep making this because we love it especially on a 'soup' day. It's delicious and easy. It's very adjustable to your own liking.

★★★★★ 4 votes
A lot.
20 Min
6 Hr
Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a great soup to warm ya up on a cold night. The seasonings give it a southwest flair. It's tasty on it's own, but the toppings take it over the top! The best part of this recipe is it's easy to make. Throw everything in the crock pot and let it do its magic.


1 roasted deli chicken, ( bones removed) and chopped into pieces
1 can(s)
hominy drained
1 can(s)
black beans
1 can(s)
pinto beans
1 can(s)
corn drained (or small pkg froz corn)
1 large
can green enchilida sauce
1 can(s)
tomatoes diced
1 can(s)
green chiles chopped (ortega's)
1 can(s)
rotel chili fixins
1 c
water or chicken broth
1 pkg
taco seasoning
1/2 tsp
garlic powder

How to Make Crock Pot Chicken Enchilada Soup


  • 1Add everything to crock pot lined with crock pot liner, stir, and let cook for 4 to 6 hours on low.
  • 2Serve with chips, sour cream, cheese, chopped onions, and chopped avocado's.
  • 3If it seems too thick add more broth.

Printable Recipe Card

About Crock Pot Chicken Enchilada Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy