Effortless Slow Cooker Chicken Enchilada Soup: A Hearty & Flavorful Family Favorite

Prepare to discover your new favorite weeknight dinner obsession: this incredibly delicious slow cooker chicken enchilada soup. Requiring a mere 10 minutes of active prep time, this recipe delivers an explosion of comforting flavors, making it the perfect solution for those busy days when you crave something deeply satisfying without slaving over the stove for hours.

I’m absolutely thrilled to share this recipe with you. It’s a game-changer, loaded with all the robust, savory notes of classic chicken enchiladas, beautifully blended into a warm, inviting soup. And let’s not forget the delightful crunch of crispy tortilla strips on top! Ah, some meals just have a way of making any day feel exciting and special, don’t they?

As you might already know if you’re a regular visitor here, I confess to being a complete “soup-a-holic.” It’s a genuine passion! My blog is brimming with beloved soup recipes like my highly-praised Homemade Minestrone Soup, the zesty Slow Cooker Jalapeno Lime Chicken Soup, and the utterly comforting Creamy Roasted Garlic Potato Soup. There’s something incredibly therapeutic about a bowl of warm, flavorful soup, and this chicken enchilada version perfectly encapsulates that feeling.

And speaking of therapeutic, if you’re a long-time reader of Little Spice Jar, you’ll also know my deep affection for the slow cooker. It’s an invaluable tool in my kitchen, especially on those days packed with recipe testing. When time is of the essence, or I simply want a delicious meal to practically cook itself, the slow cooker is my ultimate kitchen companion. It saves me from resorting to quick, less exciting meals, ensuring that even on the busiest days, there’s a hearty, homemade dish waiting. Luckily, having a wonderful husband around means I don’t get to live like an overgrown college student, solely relying on hummus and scrambled egg wraps!

But enough about my kitchen habits; let’s talk about the star of today’s show: this incredible Slow Cooker Chicken Enchilada Soup.

The beauty of this slow cooker chicken enchilada soup lies in its minimal effort for maximum flavor. The only “active” step you’ll need to do before everything goes into the crockpot is a quick sauté of the onions and garlic. This crucial step deepens their flavor, releasing their aromatic oils and creating a foundational layer for the soup. In a skillet, simply heat a couple of tablespoons of olive oil, then add one medium diced onion and a few cloves of minced garlic. Sauté them until they become translucent and fragrant, typically 3-4 minutes for the onions, then another minute with the garlic. Just before you turn off the heat, stir in the cumin and Mexican oregano. A brief 30 seconds allows these spices to bloom in the warm oil, infusing their essence into the aromatics and setting the stage for a truly phenomenal soup.

This slow cooker chicken enchilada soup recipe hinges on simple, yet robust ingredients that, when given time to slowly simmer in the crockpot, yield truly PHENOMENAL results. I strongly prefer making my soups in a slow cooker over the stovetop for several compelling reasons: 1.) It requires significantly less prep and hands-on stirring, freeing up your time. 2.) The extended cooking time allows for unparalleled flavor development; ingredients have ample opportunity to meld and infuse, creating a much richer, deeper taste. 3.) It’s the ultimate “set it and forget it” meal, perfect for busy schedules. 4.) For the most part, the slow cooker does all the hard work for you. You simply cannot achieve the same complex, harmonious flavors in a quick 30-minute stovetop version. The ingredients genuinely need that prolonged simmering to mellow out, blend, and truly “marry” each other, producing a soup that’s bursting with flavor from the very first spoonful.

When it comes to the enchilada sauce, I always opt for homemade red enchilada sauce. While store-bought sauces are an option, the homemade version imparts a dramatically deeper and more authentic flavor profile. I’ve found that commercial sauces can often be runnier and sometimes lack the nuanced spice and richness that defines true enchilada flavor. The best part? One batch of homemade sauce yields about 3 cups, it freezes beautifully, and those 3 cups will still cost you less than a small 10oz can from the grocery store. Are you convinced yet? It’s a small extra step with a massive flavor payoff that is absolutely worth it for this slow cooker chicken enchilada soup.

My advice? Make a big batch of that homemade enchilada sauce. Freeze half for future enchilada cravings (because they will strike!), and use the rest to whip up this incredible soup. Or, better yet, just double the recipe for the chicken enchilada soup itself. Trust me on this one: this soup is even more delicious the next day. It’s one of those magical dishes where the flavors continue to deepen and harmonize as it sits, making leftovers a highly anticipated treat.

Now, let’s talk about toppings – a crucial element for any Mexican-inspired soup! Every good enchilada soup deserves some crunchy tortilla strips for texture. You can easily make them at home by slicing tortillas and baking or frying them until crisp, or opt for the convenience of store-bought pre-made strips. Crushed up tortilla chips also work wonders in a pinch! Beyond the crunch, I love to pile on lots and lots of fresh cilantro, creamy sliced avocados, and a bright, zesty squeeze of additional lime juice. My husband, ever the enthusiast for bold flavors, enjoys his with a generous sprinkle of smoky chipotle cheese and a cooling dollop of sour cream. The beauty is, you truly can’t go wrong with your topping choices; customize it to your heart’s content!

So, consider this your delicious assignment for the week. Make this soul-warming chicken enchilada soup for dinner tonight. Revel in its flavors, and then look forward to enjoying the delightful leftovers for lunch throughout the week. Don’t forget to get creative with your favorite toppings! Oh, and I absolutely want to see your culinary creations, so make sure to snap some pictures and tag #littlespicejar on Instagram. Seriously, nothing brings a bigger smile to my face than seeing what you’ve cooked up in your kitchens. Happy cooking!

Have a wonderfully flavorful and easy week!

Yield: 4-5 servings

Chicken Enchilada Soup (Slow Cooker)

This slow cooker chicken enchilada soup recipe only takes a quick 10 minutes of prep time and tastes so delicious and comforting. The perfect soup for when you want something bursting with flavor but don’t want to slave over the stove all day!

Ingredients

2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon Mexican oregano (regular will work too)
1 pound chicken breasts (about 2)
1 1/2 cups enchilada sauce (homemade is highly recommended!)
2 cups low-sodium chicken broth
2 cans (15 oz each) black beans, drained and rinsed
1 cup frozen corn (can add more if you’d like for extra sweetness and texture)
1 (15 oz can) fire roasted tomatoes, with juices
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
3/4 teaspoon salt (adjust to taste)

Instructions

In a skillet over medium heat, warm the olive oil. Add the diced onions and sauté for 3-4 minutes until they become translucent and fragrant. Stir in the minced garlic and continue to cook for another 1 minute, being careful not to burn it. Add the cumin powder and Mexican oregano, stirring constantly for just 30 seconds to allow the spices to bloom. Remove from heat and set aside.
Carefully place the chicken breasts into the slow cooker. Add the enchilada sauce, chicken broth, black beans, corn, fire-roasted tomatoes (with their juices), chopped cilantro, and the sautéed onion and garlic mixture from the previous step. Stir gently to combine all ingredients. Cover and cook on the low setting for 6-8 hours, or on the high setting for 3-4 hours, or until the chicken is thoroughly cooked and can be easily shredded with two forks.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup. Stir in the fresh lime juice. Taste and adjust salt and any other seasonings as needed. Serve warm with your favorite desired toppings.

Notes

Suggested Toppings: Elevate your soup with a variety of toppings! Consider additional fresh chopped cilantro, extra lime wedges, creamy diced or sliced avocados, crispy tortilla strips (homemade or store-bought), crushed tortilla chips, a dollop of sour cream or Greek yogurt, shredded Monterey Jack or cheddar cheese, or even a sprinkle of crumbled cotija cheese.
Enchilada Sauce Recommendation: For the most authentic and deep flavor, I cannot stress enough the importance of making your homemade enchilada sauce. It truly makes a significant difference. If using store-bought sauce, be aware that flavor profiles can vary greatly. You may need to add extra seasonings (like more cumin, chili powder, or a pinch of cayenne) to enhance the soup’s overall taste.
Gluten-Free Option: This recipe can be easily made gluten-free by ensuring that you use a gluten-free enchilada sauce. Always check the labels if you’re buying it pre-made.
Make Ahead & Freezing: This soup tastes even better the next day as the flavors continue to meld. It also freezes beautifully! Store cooled soup in airtight containers in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

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Use my homemade enchilada sauce to make these other delicious recipes:

Butternut Squash and Black Bean Enchilada Casserole

Black Beans and Rice Enchiladas