Hearty Crock Pot Chicken Enchilada

This Crock Pot Chicken Enchilada Soup is perfect when you want a hearty and flavorful meal without a lot of fuss. Just dump the ingredients into your slow cooker and let it do the hard work. The result is a rich and comforting soup that feels like a warm hug on a chilly day.

I first made this during a busy week and loved how I could have a hot meal waiting for me after work. Now it’s a family favorite that we often turn to when we want something easy but satisfying.

Ingredients

• One pound boneless skinless chicken breasts: the lean protein base, tender and easy to shred. Chicken thighs are a juicier alternative
• Whole kernel corn: adds sweetness and texture. Frozen corn works well too if you thaw it first
• Black beans: bring heartiness and fiber, rinse canned beans to reduce sodium. You can swap for pinto or northern beans based on preference
• Fire roasted diced tomatoes: these add smoky depth and robust flavor. Regular diced tomatoes are a fine substitute
• Chicken broth: provides savory liquid, choose low sodium if you want to control salt. Homemade broth is even better if you have it
• Red enchilada sauce: the star flavor component, mild works great for most but go medium or hot if you want more kick. Homemade enchilada sauce can elevate the soup further
• Small onion, finely diced: builds the flavor foundation, leave out if you don’t enjoy onions
• Diced green chiles: add subtle heat and tang without overwhelming spice, mild is the safest bet
• Garlic cloves, minced: classic aromatic that enriches every bite
• Ground cumin: earthy spice that complements the chili powder and enchilada sauce. Skip if you’re not a fan
• Chili powder: the key seasoning for that smoky warmth. Adjust the type and quantity to control the heat
• Salt and black pepper: basic seasoning to bring everything together

Instructions

Combine ingredients:

Scoop all the ingredients into your slow cooker including chicken, corn, black beans, fire roasted tomatoes with juice, chicken broth, red enchilada sauce, diced onion, green chiles, minced garlic, cumin, chili powder, salt, and pepper. Give everything a good stir to combine the flavors evenly.

Cook:

Cover your slow cooker and cook on the low setting for six hours or set to high for four hours. The chicken should be fully cooked through and tender enough to shred easily.

Shred the chicken:

Carefully remove the chicken breasts from the crock pot and shred them into bite-sized pieces using two forks or chop if you prefer smaller pieces.

Return chicken:

Return the shredded chicken to the slow cooker and stir it back into the soup. Let it warm through for a few minutes before serving.

Serve:

Serve the soup into bowls and offer toppings on the side such as sliced avocado, sour cream, crunchy tortilla strips, fresh lime wedges, and sliced green onions for everyone to customize their perfect bowl.

I have a soft spot for fire roasted diced tomatoes in this recipe because they add a smoky depth that makes the soup taste so much richer. One memory that sticks with me is serving this to my family on a rainy Sunday afternoon. We gathered around with bowls full of the soup topped with avocado and lime and it felt like a cozy celebration in our own home.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to preserve texture. This soup also freezes beautifully; portion it into freezer safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating slowly.

Ingredient Substitutions

Chicken thighs can replace chicken breasts for a juicier texture. Ground turkey or cooked ground beef works well for a twist on protein. If you prefer no beans, simply omit them or use different beans like pinto or northern beans. Canned diced tomatoes can be regular instead of fire roasted if unavailable, and using frozen corn after thawing is a perfect swap for canned.

Serving Suggestions

Garnish with your choice of sliced avocado, fresh sour cream, crunchy tortilla strips, lime wedges, and chopped green onions to add texture and freshness. Pair this enchilada soup with warm cornbread or a simple green salad to round out the meal. For a spicier option, add jalapenos or a sprinkle of red pepper flakes either in the cooking process or as a topping.

This soup is an easy, comforting meal that gets better as leftovers. Customize toppings and spice level to make it your own.

Common Recipe Questions

→ Can this be made on the stovetop?

Yes, you can prepare this on the stovetop by simmering the ingredients until the chicken is tender and easily shredded.

→ How can I thicken the soup?

Whisk corn flour (masa harina) with chicken broth and add it to the mixture before cooking to achieve a thicker texture.

→ What alternatives are there to black beans?

Pinto or northern beans can be used instead, or the beans can be omitted entirely based on preference.

→ What toppings complement this dish?

Sliced avocado, sour cream, tortilla strips, lime slices, and green onions add great texture and flavor contrast.

→ Can it be cooked on high heat?

Yes, cooking on high for about 4 hours works well when you need a faster option.

→ How to add more heat to the dish?

Incorporate red pepper flakes or jalapenos to increase the spiciness according to your taste.

→ What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.