This slow cooker creamy chicken enchilada soup is a delicious homemade soup recipe that’s super easy to make thanks to the crockpot! Loaded with fresh veggies, beans, warm spices, and plenty of chicken, it’s a healthy and ultra creamy soup that’s perfect for those cooler days. {Gluten-free}
Creamy Chicken Enchilada Soup – So Easy!
Our family is a huge fan of creamy and hearty soup recipes. So with the cooler weather on the way, it’s no surprise that we’ve been loving this slow cooker creamy chicken enchilada soup recipe!
It’s loaded with fresh veggies, plenty of spices, chicken, sweet corn and beans for a super filling and ultra tasty recipe that makes for quick dinners on busy weeknights and satisfying lunches the next day.
Given its rich taste, you might be surprised to learn that it’s incredibly easy to make. My secret weapon for the absolute best homemade soups is the crockpot!
Thanks to this amazing device, all you have to do is combine the ingredients, set it to cook, and come home at dinner time to a delicious smelling house and a full meal waiting for you to devour.
The slow cooking method allows for all of the juices to sink into the chicken as it cooks, creating fall-apart tender meat that’s infused with flavour. Then, you add in the veggies for a bit of extra flavour and tons of nutrients, and you’ve got yourself a delicious and comforting meal.
So, if you’re looking for more family-friendly crockpot meals, you’ll definitely want to add this healthy chicken enchilada soup to your dinner menu rotation!
For more Mexican soups, check out this Easy White Chicken Chili and Healthy Chicken Tortilla Soup Recipe!
Why We Love This Creamy Chicken Tortilla Soup Recipe
- Simple to make: Let the crockpot do all the heavy lifting for you. Just add all the ingredients early in the day, and come home to a finished meal! No more hovering over the stove.
- Healthy: With 30 grams of protein and 5 grams of fibre per serving, this creamy chicken enchilada soup is hearty and satisfying. Plus, it’s made with an abundance of veggies that add nutrients such as vitamins A and C, potassium, and calcium.
- Family-friendly: It can be difficult to find a dinner that everyone can agree on, but there’s just something about the creamy base and warm flavours that keeps everyone running back to the crockpot for more. Plus, you can easily customize it with all your favourite toppings!
Ingredient Notes
- Olive Oil: This adds healthy fats and prevents the ingredients from sticking to the bottom of the crockpot.
- Fresh Vegetables: Onions and red bell peppers add a little extra flavour, nutrients, and colour to the soup.
- Chicken: I typically use skinless boneless chicken breasts, but you can also sub in chicken thighs or leftover chicken if preferred.
- Garlic: For the best flavour, use freshly minced cloves.
- Broth: Use a low-sodium or no-salt-added chicken broth. Vegetable broth can be used, too.
- Fire-Roasted Tomatoes: I love the extra depth of flavour that fire-roasted tomatoes add to the soup! If you can’t find them, use canned diced tomatoes instead.
- Tomato Sauce: Use whatever you have on hand. Canned tomato sauce or even marinara works great.
- Green Chiles: These pack a punch of spice I love. Add more or less depending on your taste.
- Seasonings: Chili powder, cumin, dried oregano, salt, and pepper flavour up this recipe. Adjust the seasonings to taste.
- Chipotle Peppers in Adobo Sauce: These add an incredible smokiness to the soup. Add more to enhance the spiciness if desired.
- Beans: These add extra fibre and plant-based protein to the soup. I use a combination of black and white beans, but feel free to include whatever you like best.
- Frozen Corn Kernels: This adds a bit of extra texture and a hint of sweetness in each bite.
Step by Step Instructions
- In a medium non-stick skillet, heat the oil over medium heat. Or, if your crockpot has a sauté function, add the oil directly to the pot.
- Add the onion, red pepper, and garlic, stirring until soft, about 3-4 minutes. Then, transfer them to the slow cooker if they are not already there.
- Next, add the broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, oregano, and chipotles in adobe sauce. Stir to combine.
- Add the white beans and chicken breasts, making sure they are fully covered with the liquid.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the cooked chicken breasts and shred chicken with two forks.
- Using a hand blender, blend the soup until smooth and creamy.
- Add the shredded chicken back to the crockpot followed by the black beans and corn.
- Cover, and allow the soup to cook for another 15 minutes.
- Serve warm garnished with all your favourite toppings!
Keep scrolling to the recipe card for the full printable recipe!
Recipe Tips:
- Adjust the thickness of the soup according to personal preference. Start with the lower amount of broth and then add more after blending if you prefer a thinner consistency.
- This soup tends to thicken as it sits. If making this soup ahead of time, you may wish to add some extra broth to thin it out before serving.
- If you don’t have an immersion blender, you can also transfer ladles of the soup into a regular blender in batches. Just be sure not to overfill the blender to prevent it from exploding and getting hot soup all over yourself and the kitchen.
- If you have some leftover shredded chicken or prefer to use a rotisserie chicken, you can skip the step where you cook the chicken breasts in the soup, and simply add the cooked chicken in after pureeing the soup.
- To make it more kid-friendly, we like to shred some cheddar cheese or mozzarella cheese over top of the soup and allow it to melt for some extra cheesy flavour.
Recipe FAQs
Yes! We cook this crock pot chicken enchilada soup long and slow to ensure the chicken is cooked thoroughly. The higher temperature ensures there is no cross-contamination, making all of the combined ingredients safe to eat.
No, it’s not overly spicy. It just has a bit of a kick to it from the green chiles and chipotle peppers in adobe sauce.
Yes! To do so, sauté the onions, peppers, and garlic in the bottom of the pot. Then, add the rest of the ingredients, and set the Instant Pot to Manual or Pressure Cook for a quick meal.
Storage & Reheating Guidelines
Refrigerator: Place the creamy enchilada soup in an airtight container, and store it in the fridge for up to 5 days.
To freeze: Transfer your soup to an airtight container or a large resealable freezer bag, and keep it in the freezer for up to 3 months.
To reheat: Warm leftovers in a pot on the stovetop over medium heat. Or, add your soup back to the crockpot, and set it on low or warm until the desired temperature is reached. For a super quick option when you’re in a pinch for time, add a single serving to a microwave-safe bowl, and heat it for 1-2 minutes or until warm.
Optional Toppings
This easy enchilada soup is even better when loaded up with all of your favourite toppings.
Top your bowl of soup with any of the following:
- Fresh cilantro
- Shredded cheese
- Avocado
- Squeeze of lime juice
- Chopped green onion
- Homemade tortilla strips
- Crushed tortilla chips
- Sour cream or Greek yogurt
- Hot sauce
What to Serve with Chicken Enchilada Soup
This soup is robust and filling on its own. However, it can also be paired with your favorite sides and appetizers for an impressive meal.
Try pairing it with:
- Tortilla chips and guacamole
- Crusty bread
- Tossed green salad
- Grilled Corn Salad
- Mexican Quinoa Salad
- Greek Yogurt Coleslaw
Recipe Variations
- Add more veggies: Try adding zucchini, celery, or carrots to the soup.
- To make more spicy: Add red pepper flakes or cayenne pepper.
- Switch up the beans: Try red kidney beans or pinto beans instead of black beans.
- Incorporate some grains: Add cooked quinoa or brown rice to the finished soup.
More Healthy Chicken Soup Recipes
- Healthy Chicken Noodle Soup
- Healthy Chicken Potato Soup {Without Cream}
- Buffalo Chicken Chili {Slow Cooker}
- Chicken Meatball Soup
- Pumpkin Curry Soup with Chicken
Did you make this recipe? Scroll down to leave a star rating and review!
Creamy Chicken Enchilada Soup {Slow Cooker}
Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2-3 cups low sodium chicken broth
- 1 14.5oz can fire-roasted tomatoes
- 1 cup tomato sauce
- 1 4 oz can green chiles
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2-3 teaspoons chopped chipotle peppers in adobo sauce
- 1 pound skinless boneless chicken breasts
- 1 15oz can low sodium white beans drained and rinsed
- 2 15oz cans low sodium black beans drained and rinsed
- 2 cups frozen corn kernels
- Salt and pepper to taste
Instructions
- In a medium non-stick skillet, heat oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker.
- Add the onion, red pepper and garlic, stirring until soft, about 3-4 minutes. Add to the slow cooker (if you didn’t cook it directly in the slow cooker).
- Next, add the broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, and oregano, and chipotles in adobe sauce. Stir the mixture until combined.
- Add the white beans and chicken breasts to the slow cooker, making sure that they’re fully covered in the liquid.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken and shred it with two forks.
- Using a hand blender, blend the soup until smooth and creamy.
- Add the shredded chicken back to the soup and then add in the black beans and corn. Stir to combine. Allow to cook for an additional 15 minutes.
- Serve warm topped with all your favourite toppings
Notes
- Adjust the thickness of the soup according to personal preference. Start with the lower amount of broth and then add more after blending if you prefer a thinner consistency.
- This soup tends to thicken as it sits. If making this soup ahead of time, you may wish to add some extra broth to thin it out before serving.
- If you don’t have an immersion blender, you can also transfer ladles of the soup into a regular blender in batches. Just be sure not to overfill the blender to prevent it from exploding and getting hot soup all over yourself and the kitchen.
- If you have some leftover shredded chicken or prefer to use a rotisserie chicken, you can skip the step where you cook the chicken breasts in the soup, and simply add the cooked chicken in after pureeing the soup.
- To make it more kid-friendly, we like to shred some cheddar cheese or mozzarella cheese over top of the soup and allow it to melt for some extra cheesy flavour.
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