Crockpot Enchilada Soup

When you want the bold flavors of enchiladas but in a comforting, easy-to-make soup form, this Crockpot Enchilada Soup is your answer. It’s a cheesy, spicy, and hearty bowl that transforms classic Mexican ingredients into a cozy meal the whole family will love. Perfect for busy weeknights, this dump-and-go recipe combines shredded chicken, black beans, corn, and rich enchilada sauce in a slow cooker, so you come home to a bubbling pot of goodness.

This soup captures all the flavors of a traditional enchilada but with the convenience of slow cooking. It’s versatile, freezer-friendly, and can be topped with your favorite garnishes such as creamy sour cream, fresh avocado slices, and crunchy tortilla strips for that authentic Mexican flair.

Why You’ll Love This Crockpot Enchilada Soup

• Effortless preparation: Simply dump ingredients into the crockpot and walk away.

• Bold, cheesy flavor: Real cheese melts into the soup for richness.

• Protein-packed: Tender shredded chicken, black beans, and corn for a filling meal.

• Perfectly spicy: Adjustable heat to suit your family’s taste.

• Versatile toppings: Customize with sour cream, avocado, cilantro, and more.

• Great for meal prep: Keeps well in the fridge and freezes beautifully.

Ingredients

For the Soup

• 1.5 lbs boneless skinless chicken breasts or thighs

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained (or 1.5 cups frozen corn)

• 1 can (10 oz) red enchilada sauce (choose mild, medium, or hot)

• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor)

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups low sodium chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• 1 cup shredded Mexican blend cheese (or cheddar)

• 1 tablespoon olive oil

Optional Toppings

• Sour cream or Greek yogurt

• Sliced avocado or guacamole

• Fresh cilantro, chopped

• Lime wedges

• Crispy tortilla strips or crushed tortilla chips

• Sliced jalapeños (for heat lovers)

Equipment Needed

• Crockpot / slow cooker (4-6 quart)

• Knife and cutting board

• Measuring spoons and cups

• Forks (for shredding chicken)

• Spoon for stirring

Step-by-Step Instructions

Step 1: Prepare the Chicken

Season chicken breasts or thighs lightly with salt and pepper. You can sear them in a skillet with olive oil for 3-4 minutes per side to add extra flavor, but this step is optional. Place the chicken at the bottom of the crockpot.

Step 2: Add Remaining Ingredients to Crockpot

Add diced onion, minced garlic, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, cumin, chili powder, and smoked paprika over the chicken in the crockpot. Stir gently to combine the spices and liquids.

Step 3: Cook Low and Slow

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken will cook through and become tender enough to shred.

Step 4: Shred the Chicken

Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the pot and stir well.

Step 5: Add Cheese and Final Seasoning

Stir in shredded cheese until melted and creamy. Taste and adjust seasoning with salt, pepper, or extra chili powder if desired.

Step 6: Serve with Toppings

Ladle the soup into bowls and add your favorite toppings like sour cream, avocado, cilantro, and crispy tortilla strips. Serve with lime wedges on the side for an added zing.

Tips for the Best Crockpot Enchilada Soup

• Cheese choice: Use a good melting cheese like a Mexican blend or sharp cheddar for richness.

• Adjust spice: Start with mild enchilada sauce and add chili powder or jalapeños for more heat.

• Thicken the soup: If you want a thicker consistency, remove the lid during the last 30 minutes of cooking.

• Use rotisserie chicken: For a super fast version, swap raw chicken for shredded rotisserie chicken and reduce cooking time.

• Make it vegetarian: Omit chicken and add extra beans or tofu for a meatless option.

Nutritional Benefits

• Lean protein: Chicken provides essential amino acids with low fat.

• Fiber-rich: Black beans and corn boost fiber intake for digestion.

• Vitamins and antioxidants: Tomatoes and spices add valuable nutrients and anti-inflammatory compounds.

• Low carb option: Serve with cauliflower rice or skip tortilla chips for fewer carbs.

How to Store and Reheat

• Refrigerate: Store leftover soup in an airtight container for up to 4 days.

• Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm in a pot over medium heat or microwave until hot, stirring occasionally.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and more flavorful, but either works well in this soup.

How spicy is this soup?

It depends on your enchilada sauce and added spices. You can adjust chili powder and jalapeños to control heat.

Can I make this soup in an Instant Pot?

Absolutely! Use the sauté function for onion and garlic, then pressure cook on high for 15 minutes with natural release before shredding the chicken and adding cheese.

Can I make this soup vegetarian?

Yes! Simply omit chicken and use vegetable broth. Add extra beans, corn, and maybe some tofu or jackfruit for protein.

What can I serve with enchilada soup?

Tortilla chips, cornbread, or a fresh green salad complement this soup nicely.

Conclusion

This Cheesy Crockpot Enchilada Soup is the ultimate easy dinner that combines bold Mexican flavors with hearty ingredients and creamy cheese, all made effortlessly in your slow cooker. Whether you’re feeding a family or meal prepping for the week, this dump-and-go recipe will quickly become a favorite. Loaded with chicken, beans, corn, and spices, it’s a delicious twist on classic enchiladas that’s perfect for any night of the week.

Get cozy with a bowl of this soup topped with creamy sour cream and crunchy tortilla strips — you’ll taste the love and warmth in every spoonful!