Crock Pot Chicken Enchilada Soup

Tanya Alley


I found this recipe online a couple of years ago and it is definitely a favorite! Perfect on a cold winter day and couldn't be simpler to prepare. You can also use hot chilé peppers and enchilada sauce if you like more heat. Hope you enjoy!


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15 Min
8 Hr 30 Min
Slow Cooker Crock Pot


  • 1
    onion, chopped
  • 4
    frozen chicken breasts (flash frozen in bag)
  • 1 can(s)
    petite diced tomatoes (14.5 oz)
  • 2 can(s)
    chopped mild green chilé peppers (4 oz each)
  • 1 can(s)
    mild red enchilada sauce (20 oz)
  • 2 clove
    garlic, minced
  • 1 can(s)
    chicken broth (14.5 oz)
  • 1 tsp
  • 1 tsp
    chili powder
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 1
    bay leaf
  • 1 can(s)
    corn, drained (15 oz)
  • 1 bunch
    cilantro, chopped

How to Make Crock Pot Chicken Enchilada Soup


  1. Place the chopped onion in the bottom of the crock pot.
  2. Layer the chicken breasts on top of the onions.
  3. Add the diced tomatoes and their juice, green chilés, enchilada sauce, garlic, chicken broth, spices and bay leaf.
  4. Cook on low for 6 to 8 hours.
  5. Remove bay leaf .
  6. Remove chicken to a plate and shred with two forks then return it to the crock pot.
  7. Stir in corn and continue to heat until the corn is hot.
  8. Add a handful of chopped cilantro.
  9. Serving suggestion: serve with a squeeze of fresh lime juice, shredded Parmesan cheese, sour cream, avocado slices and tortilla chips.

Printable Recipe Card

About Crock Pot Chicken Enchilada Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican

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