This crockpot chicken enchilada soup recipe is the perfect weeknight dinner. What I love about this soup is you can throw everything in the crockpot and forget about it until you are ready to eat!
It is a great high-protein soup that is full of vegetables! It's really filling and makes great leftovers.
This is one of my favorite easy dump-and-make weeknight dinners!
Crockpot enchilada soup can easily be switched up with different proteins, add extra veggies, or make it vegetarian!
If you like this dish, you should try my Mexican Black Bean Soup Low Carb Cabbage Soup or my Vegetable Orzo Soup.
Why You Will Love This Dinner
This is one of the EASIEST crockpot recipes! Minimal work required
It is loaded with filling and healthy ingredients
It makes for amazing leftovers (Hello freezer friendly!)
Ingredients
- Shredded rotisserie chicken: Adds rich flavor and hearty protein to the soup.
- Black beans: Provides fiber to keep you full.
- Corn: Adds sweetness and a bit of crunch to balance the savory elements.
- Diced tomatoes: Brings fresh acidity and brightness to the soup.
- Frozen sliced peppers and onions: Offers convenience and a savory base of flavor.
- Red enchilada sauce: Infuses the soup with rich, tangy, and slightly spicy flavor.
- Chicken broth: Creates a flavorful, soupy base to tie everything together.
- Spices: bring out the flavor profile of enchiladas
- Kosher salt: Enhances all the other flavors and brings balance to the dish.
Topping Ideas:
- Shredded cheese
- Greek yogurt or sour cream
- Fresh lime juice
- Diced avocado
- Chopped fresh cilantro
Substitutions and Variations
No Chicken? Use cooked ground beef or cooked ground turkey instead
Want to make it vegetarian? Omit chicken and add a can of Pinto Beans
Try switching the flavor profile with green enchilada sauce instead of red
Step-by-step instructions
- Combine Ingredients: Add the shredded chicken, black beans (with liquid), corn (with liquid), diced tomatoes (with liquid), frozen peppers and onions, enchilada sauce, chicken broth, cumin, chili powder, and kosher salt to your crockpot.
- Cook: Set the crockpot to high and cook for 2 hours. Stir occasionally if desired, but it’s not necessary.
- Serve: Once cooked, ladle the soup into bowls and add your favorite toppings.
Tips and Notes:
- Time-Saving Tip: Use frozen pre-chopped peppers and onions to avoid chopping and save time.
- Make It Your Own: Add extra spice with a pinch of cayenne or top with crunchy tortilla strips for added texture.
Storage and Reheating Instructions:
Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating: Easily reheat a bowl of chicken enchilada soup in the microwave or reheat on the stovetop. Add toppings after you reheat.
Hungry for more? Try my Crockpot Creamy Dairy Free Chicken and Wild Rice Soup
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Crockpot Enchilada Soup
Equipment
- 1 Crockpot
Ingredients
- 1 lb. cooked shredded chicken
- 1 can black beans drained
- 1 can corn drained
- 1 can diced tomatoes - no need to drain
- 2 cups of sliced frozen peppers and onions
- 15 oz. jar of red enchilada sauce
- 15 oz. chicken broth
- 1 tablespoon cumin
- ½ tablespoon chili powder
- 1 teaspoon kosher salt
Instructions
- Place all ingredients in your crockpot and cook on high for 2 hours.
- Serve with your favorite toppings such as shredded cheese, Greek Yogurt or sour cream, lime juice, avocado, or cilantro
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