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overhead view of enchilada soup in a white bowl garnished with chip strips, lime wedges, cilantro, and shredded cheese
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5 from 8 votes

Crockpot Chicken Enchilada Soup

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!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Servings: 6 servings
Calories: 379kcal
Author: Lisa Longley

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 379kcal | Carbohydrates: 53g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 1564mg | Potassium: 738mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 25mg