Our family loves this Crockpot Chicken Enchilada Soup! It comes together in only a few minutes, has the perfect flavors, and is a healthy well-rounded dinner too!
This Enchilada Soup has been a hero in our house for years. It comes together so quickly that you can literally make it in 10 minutes before running out the door to work. It is made with simple ingredients. And while you can use store-bought enchilada sauce, my homemade enchilada sauce can be made ahead of time and is truly amazing.
OMG!! I made the scratch sauce too! This recipe is the bomb!! I don’t like cumin and I could not even taste it in the recipe, yum!! Love this more than words can express!! Thank you!!!
How to Make Enchilada Soup in the Crock Pot
This crock pot chicken enchilada soup recipe could not be more simple. Be sure to head to the bottom of the post to get all the measurements and cooking time.
- Combine chicken stock and masa harina. In the base of your slow cooker whisk together the masa harina and the chicken stock. Please note that you can actually make the decision to just dump it all in your slow cooker. It will just be a little harder to whisk the masa harina in and get it smooth.
- Add the other ingredients. Stir in the crushed tomatoes, enchilada sauce, and spices. Then add in the chicken, beans, corn, and chiles.
- Cook the soup. Cook on low for six hours or on high for three hours. Remove the chicken breasts and shred them using two forks, then return to the soup.
- Serve with toppings and enjoy!
Toppings For Chicken Enchilada Soup
This soup is delicious as is, but here are some ideas of what to top it with:
- Shredded cheese
- Sour cream
- Avocado
- Fresh cilantro
- Tortilla strips or broken-up tortilla chips
- Lime wedges
- Pickled Jalapeños
Storing and Reheating Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to four days.
Freeze leftover soup that has been cooled in a container that has room to expand. Store in the freezer for up to three months. Freeze in individual serving sizes, thaw in the refrigerator overnight, and have a great lunch to take to work with you the next day.
What to Serve with Enchilada Soup
- Skillet Cornbread
- Chips and Guacamole
- Quesadillas
If you make this recipe for chicken enchilada soup or any of my other recipes, please let me know what you think by leaving a comment. I love hearing from you!
Crockpot Chicken Enchilada Soup
Ingredients
- 4 cups chicken broth
- 1 cup masa harina see note 1
- 2 cups enchilada sauce see note 2
- 15 ounces crushed tomatoes
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 4 ounces green chilies see note 3
- 11 ounces roasted corn drained (you can also use regular corn or a cup of frozen corn)
- 15 ounces black beans drained and rinsed
- 1 pound chicken see note 4
Instructions
- Whisk the chicken broth and masa harina together in the base of the slow cooker.4 cups chicken broth, 1 cup masa harina
- Pour in the enchilada sauce, crushed tomatoes, garlic, and spices. Give it a stir.2 cups enchilada sauce, 15 ounces crushed tomatoes, 1 garlic clove, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon cumin
- Stir in the green chiles, roasted corn, black beans, and chicken.4 ounces green chilies, 11 ounces roasted corn, 15 ounces black beans, 1 pound chicken
- Cook on high for 3 to 4 hours or low for 6 to 8. Remove the chicken from slow cooker, shred, and return to the soup.
- We enjoy this soup most with sour cream, shredded cheese, and pickled jalapenos on top.
Notes
- Masa harina is what gives this recipe the flavor that corn tortillas give an actual enchilada. It can be found in the international aisle of the grocery store. It is not the same thing as corn flour, it is dehydrated corn dough. If you can’t find it, you can make this soup without it, and it will still be delicious, just not as thick.
- I love using my homemade enchilada sauce in this recipe. It can be made ahed of time and is delicious. That being said, you can use a store-bought can, which is typically 10 ounces, and 1/2 a cup of water.
- The green chiles don’t make this soup spicy. If you are looking to make it spicy, use green chiles marked spicy or add 1/4 teaspoon cayenne pepper to your homemade enchilada sauce.
- You can use frozen chicken breasts or even cooked rotisserie chicken. If using frozen chicken, cook on low for eight hours or hight for four hours. If using rotisserie chicken, cook on low for two hours or on high for one hour.
Lia Trocano says
Ummmm I didn’t mention tortilla strips for garni. I miss the corn tortilla flavor w/o
I really love the corn flavor that the Masa Harina brings, but you can certainly add tortilla strips.
Trish says
OMG!! I made the scratch sauce too! This recipe is the bomb!! I don’t like cumin and I could not even taste it in the recipe, yum!! Love this more than words can express!! Thank you!!!
You are so so welcome! And I’m so glad you loved the sauce, it’s my FAVORITE!
MariaTeresa Legler says
Hi Lisa, Just saw your recipe for Crock Pot Chicken Enchilada Soup.
Plan to try next week, along with your Enchilada Sauce. Due to my restricted diet, probably won’t add the sodium in the soup, since the Enchilada Sauce already has sodium. Looks and sounds wonderful.
Thanks for sharing,
I hope you enjoy it!
Connie says
Hello could you use hamburger instead of chicken in this recipe?
I haven’t tried that, but I can’t think of why it wouldn’t work. You’d just want to brown and drain it before adding it to the slow cooker.
Celine says
Do you have any recipes using a 2 quart crock pot? Would love having some.
Thank you,
Celine
We have a few recipes for small crockpots but they are primarily dip recipes. You can find them here: Dip Recipes.
Janelle Hayes says
When do you add the green chiles?
Sorry about that! They are added in step three.
Jay says
I almost gave this a 4 but I can’t since the recipe’s since flaws are on likely on me. I didn’t have the green chilies, which I love and are so important for depth in the flavor profile. I learned that if your slow cooker is too big, then cook time may need to be reduced. This may be why the chicken was really hard to shred (after 3 hours on high in a 6 quart cooker), so I had to just chop it up on the cutting board and put it back in. I used high-end bone broth and all quality ingredients, but the overall flavor was meh. I did try to add less salt because of a need to reduce sodium. I think adding a bunch of cheese will help. Going forward, I’ll try using bone-in chicken thighs for more flavor. This way there is more connective tissue and the meat won’t rubberize as easily as chicken breast. Perhaps I’ll also add less masa harina to cut down on carbs as well. Thanks so much for putting this recipe out there for us!