Soup season is officially in full swing, and this one is our soup season pick #2! If you loved our Marry Me Chicken Soup, get ready for something with a little more kick. This Crockpot Chicken Enchilada Soup is everything you love about enchiladas, tender chicken, corn, tomatoes and green chiles, taco seasoning, turned into a cozy, set-it-and-forget-it soup.
This is your sign to stop making dinner harder than it needs to be. Toss everything in the crockpot in the morning, and by dinnertime you’ve got a warm, hearty bowl waiting for you and the kids. 🌶️
This is soup season pick #2 – save it for your next busy weeknight!
Table of Contents
Why You’ll Love This Soup
- Truly hands-off: Everything goes into the crockpot at once, no sautéing, no babysitting the stove.
- Big, bold flavor: Enchilada sauce, Rotel, and taco seasoning give it that Tex-Mex flavor the whole family loves.
- Great for busy days: Set it in the morning and dinner is ready when you are.
- Customizable toppings: Cheese, tortilla strips, and anything else you love on your enchiladas.
Crockpot Chicken Enchilada Soup Ingredients
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounce can chicken broth
- 1 cup water
- 15.25 ounce can corn, undrained
- 10 ounce can diced tomatoes and green chiles (Rotel), undrained
- 10 ounce can enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
For topping:
- Shredded cheese
- Crunchy tortilla strips
- Sour Cream
- Shredded Cheese
- Avocado
- Cilantro
Directions
- Place the chicken breasts in the bottom of a 5-quart crockpot.
- Season with salt and pepper, to taste.
- Add in the diced onion and minced garlic.
- Pour in the chicken broth, water, corn (undrained), diced tomatoes and green chiles (undrained), and enchilada sauce.
- Sprinkle in the taco seasoning and chili powder, and give everything a good stir.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is fully cooked and shreds easily.
- Remove the chicken, shred it with two forks, and stir it back into the soup.
- Ladle into bowls and top with shredded cheese and crunchy tortilla strips.
Set it, forget it, and come back to a dinner everyone will actually be excited about. ❤️
Tips for the Best Chicken Enchilada Soup
- Shortcut option: Use a rotisserie chicken and skip the crockpot cook time, just warm everything on the stovetop until heated through, then shred and stir in the chicken.
- Spice level: Want it milder? Use mild enchilada sauce and swap the Rotel for plain diced tomatoes. Want it spicier? Add a diced jalapeño or a pinch of cayenne.
- Toppings bar: Set out cheese, tortilla strips, sour cream, avocado, and cilantro so everyone can build their own bowl.
Soup season is just getting started! Two down, more cozy soups coming your way over the next few weeks. Let me know in the comments if you make this one!
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