This crockpot creamy chicken enchilada soup is extremely easy to make thanks to our trusty friend, the crockpot. Loaded with fresh veggies, beans, warm spices, and plenty of chicken, it’s a healthy, naturally creamy soup ideal for warming up on those cold days. Plus with 30 grams of protein and 5 grams of fiber per serving, it will keep you full for hours! {Gluten-free}
Creamy Chicken Enchilada Soup – So Easy!
Our family is a huge fan of creamy and hearty soup recipes. They’re easy to make, warm you up from the inside out, and we love having leftovers in the fridge for later!
This creamy chicken enchilada soup recipe is 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.
As the ingredients simmer together, the chicken becomes fall-apart tender with incredible flavor all the way through. This is easily one of the best ways to warm up on a cold night!
For more chicken crockpot recipes, check out this Salsa Verde White Chicken Chili, Salsa Chicken with Cream Cheese and Healthy Chicken Tortilla Soup Recipe!
Why We Love This Slow Cooker Chicken Enchilada Soup Recipe
- Super simple recipe (add everything to the slow cooker and go!)
- Designed by a Registered Dietitian to be packed with protein while being lower in sodium and calories
- Contains a whopping 30g of protein and 5 grams of fiber per serving!
- Warm, cozy flavor the entire family will love
- Made with simple ingredients and pantry staples
- Slow cooks all day for an easy dinner on those busy nights
Ingredient Notes
- Olive Oil: This adds healthy fats and prevents the ingredients from sticking to the bottom of the crockpot.
- Fresh vegetables: Onions, garlic, and red bell peppers add a little extra flavor, nutrients, and color to the soup.
- Chicken: I typically use boneless skinless chicken breasts, but you can also sub in chicken thighs or leftover chicken if preferred.
- Broth: Use a low-sodium or no-salt-added chicken broth. Vegetable broth works, too.
- Fire-Roasted Tomatoes: I love the extra depth of flavor 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 add lots of bold flavor. 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 fiber 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 favorite toppings!
Keep scrolling to the recipe card for the full printable recipe!
Expert 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 flavor.
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 favorite 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
- Cornbread without buttermilk
- Tossed green salad
- Grilled corn avocado 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
- Slow Cooker Buffalo Chicken Chili
- Chicken Meatball Soup
- Pumpkin Chicken Soup
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Crockpot Creamy Chicken Enchilada Soup
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 of your favorite 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 flavor.
Nutrition
This recipe was originally posted in September 2022 and the photos and text were updated in January 2025.
I love this recipe! I had made another recipe and then I made yours, yours will be the one I will be making from now on🩷🩷. Thanks , you always have the best recipes and I love that they are HEALTHY!!
Aw thanks Elvira! I’m so glad you enjoyed the soup and I appreciate your kind feedback! Comments like yours keep me motivated and inspired to continue creating more recipes, so thank you :)