Real Recipes From Real Home Cooks ®

crock pot chicken enchilada soup

(5 ratings)
Blue Ribbon Recipe by
Danielle Sprueill
Mountain Center, CA

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.

Blue Ribbon Recipe

This is a great chicken soup to warm ya up on a cold night. It's super easy to throw together since store-bought rotisserie chicken is used. All the remaining ingredients are added and the slow cooker works its magic. Thanks to the Rotel, green chiles, green enchilada sauce, and taco seasoning, this soup has a Southwest flair. It's tasty on its own, but the toppings take it over the top!

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot chicken enchilada soup

  • SOUP
  • 1 rotisserie chicken, bones removed and chopped into pieces
  • 1 can
    hominy, drained (15.25 oz)
  • 1 can
    black beans (15.25 oz)
  • 1 can
    pinto beans (15.25 oz)
  • 1 can
    corn, drained (15.25 oz) or 1 small pkg frozen corn
  • 1 can
    green enchilada sauce (10 oz)
  • 1 can
    diced tomatoes (14.5 oz)
  • 1 can
    green chiles, chopped (4 oz)
  • 1 can
    Rotel chili fixins (10 oz)
  • 1 c
    water or chicken broth
  • 1 pkg
    taco seasoning
  • 1/2 tsp
    garlic powder
  • tortilla chips
  • sour cream
  • shredded cheese
  • chopped onions
  • chopped avocado

How To Make crock pot chicken enchilada soup

  • Ingredients added to the slow cooker.
    To make the soup, add all the ingredients to a slow cooker lined with a slow cooker liner.
  • Ingredients stirred together.
    Stir together.
  • Slow cooker set to cook.
    Cook for 4 to 6 hours on low.
  • Avocado, chips, and sour cream on top of the soup.
    If it seems too thick, add more broth. Serve topped with chips, sour cream, cheese, chopped onions, and chopped avocados.