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Creamy Slow Cooker Chicken Enchilada Soup is a warm and comforting meal made in the crockpot! The entire meal requires less than 15 minutes of prep. Top it with your favorite toppings to create a delicious soup that everyone loves.
Out of all the meals we cook, this creamy chicken enchilada soup makes a regular appearance at our dinner table during the cooler months. This soup is the perfect meal because it is warm, comforting and packed with flavor.
Perfect for weeknights or cool fall days, this soup is loaded with delicious vegetables. Fill your crockpot, let dinner cook for you and come home to a meal that is ready to be enjoyed.
Ingredient Notes
- Flour: You can use another type of thickening agent, if desired. Arrowroot powder or corn starch works too. You can use 1 tablespoon of cornstarch or arrowroot powder instead of the 2 tablespoons of flour to make it gluten free.
- Chicken: You can use boneless chicken thighs instead of breasts, if desired.
- Broth: You can substitute vegetable broth for chicken broth, but it may alter the flavor slightly.
- Enchilada sauce: You can use store bought or homemade enchilada sauce.
Enchilada Soup Toppings
Serve the soup with some of your favorite enchilada toppings.
- Homemade Baked Tortilla Chips
- Avocado
- Cilantro
- Jalapeño peppers
- Sour Cream
- Shredded cheddar or Mexican cheese blend
Sauce for enchilada soup
This recipe requires a few minutes of prep before you add everything to your slow cooker.
First, mix together the butter, flour, chicken broth, milk and enchilada sauce on the stove to create the creamy enchilada sauce.
Next, add everything to the slow cooker. Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Once the chicken is cooked through, remove the chicken, shred and add back to the soup mixture.
FAQs
The sauce that you pour over the ingredients helps thicken the crockpot enchilada soup. Do not skip the step of making the sauce. The flour is necessary to help thicken the soup and cooking it over low heat helps thicken the sauce. If you want even thicker sauce, add an additional tablespoon of flour.
Serve with a side of Fresh Garden Salad or even just some tortilla chips and avocado. A side of chips and guacamole would taste great too.
This easy dinner tastes better than anything store bought. The combination of ingredients creates the perfect hearty soup recipe.
Other Slow Cooker Dinner Recipes
- Chicken Marsala
- Pot Roast
- Chicken and Wild Rice Soup
- Chicken Tacos
- Barbacoa Beef Tacos
- Hawaiian BBQ Chicken Drumsticks
- Cream Cheese Chicken Chili
Slow Cooker Chicken Enchilada Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 10 ounce can of enchilada sauce
- 1 15 ounce can black beans,, rinsed and drained
- 1 14.5 ounce can of diced tomatoes
- 1 1/2 cups frozen corn
- ½ cup onion, chopped
- 1 small bell pepper, diced
- 2 whole chicken breasts
- Monterrey Jack cheese, sour cream, avocado, tortilla chips, as desired
Instructions
- In a saucepan over medium-low heat, melt butter. Add flour and stir until smooth and bubbly. Remove from heat; slowly add ½ cup chicken broth and ½ cup milk. Whisk to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Remove from heat. Add enchilada sauce, remaining milk and remaining broth to heated broth mixture. Whisk until smooth. Set aside.
- In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. When the chicken is cooked through, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup and mix well. Top with cheese, sour cream, avocado or tortilla chips, as desired.
Notes
- Store the soup in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Flour: You can use another type of thickening agent, if desired. Arrowroot powder or corn starch works well too.
- Chicken: You can use boneless chicken thighs instead of breasts, if desired.
- Broth: You can substitute vegetable broth for chicken broth, if desired but it may alter the flavor slightly.
- Enchilada sauce: You can use store bought or homemade.
- Nutritional information does not include additional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2013. It was updated with new process photos, tips and FAQs in September 2020.
Do you have the original recipe? This version was lackluster
This is the same recipe that has been on my site since 2013. Why was it lackluster? What type of enchilada sauce did you use?
I could eat this every day! It was soooooo good!
My daughter is going to love this recipe! So excited to make this! Looks so delicious and full of flavor!
What could I use instead of the flour to make it gluten free?
You can use 1 tablespoon of cornstarch instead of the 2 tablespoons of flour to make it gluten free. Enjoy!
This is delicious! Made it and my whole family loved it! Next time I may leave out the chicken to keep it vegetarian, it is so flavorful.
This is our favorite easy slow cooker soup recipe! Love the quick prep time and how easy it is to customize with your toppings!
Hi! Your recipe looks delicious! Should the black beans be dry or cooked beans? Thanks!
Hi, Jennifer! They should be cooked beans. I use canned beans to make it easy. Enjoy!
Thanks! It turned out delicious!
I’m glad you loved it, Jennifer! This recipe is one of my favorite slow cooker meals.
I would like to try this soup but can’t find and enchilada sauce. What do you suggest I replace it with? Should it be a tomato sauce or tomato soup, or something else?
Thanks!
I recommend using homemade enchilada sauce. Here is a great recipe: https://www.gimmesomeoven.com/red-enchilada-sauce/
I tried both recipies yesterday: the enchilada sauce and the soup, it was amazing. It’s a keeper!
I’m so glad to hear that you loved it, Virginie!