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Home » Main Dish » Chicken » Chicken Enchilada Soup
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Chicken Enchilada Soup

By Rachael | Updated on November 15, 2018

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This slow cooker soup is bursting with flavor, and is a healthy, satisfying way to warm up. Plus it takes only a couple minutes prep work! 

chicken enchilada soup #healthy #soup #mexicanI am so not a fan of cold weather. I like wearing boots and scarves, but actually being cold, or having to scrape windows, or seeing my breath when I go outside, ya…doesn’t appeal at all. And today I found out my kids are totally on board with me. There was this tiny powdered sugar like dusting of snow on the sidewalks, and my kids left for school in full snow gear, from the insulated pants, to the coats, gloves, and beanies. Oh yeah, and snow boots. I guess we are just not cold weather people. Lol.

But, I am a cold weather food person. I love a hearty pot roast, or a steaming cup of cocoa, and I am never going to turn down a fantastic bowl of slow cooker soup! I mean really. I love soup. I love taco soup, I love corn chowder, I love beef stew. And I LOVE, LOVE, LOVE this easy chicken enchilada soup!

enchilada soupAnd it really is easy. I had a few not-so-nice comments ripping on me for posting this Caramel Apple Slab Pie (which by the way is probably the most popular recipe on my whole site), because it was not “Eazy Peazy” and so I have been really hesitant to post anything that isn’t excessively easy to make. But the truth is, these are recipes (NOT TAKE OUT) which means there will always be some work/time involved. I try to keep things simple, and not require advanced cooking skills, and from time to time I post a recipe that may not fit the standard definition of “Eazy Peazy” but this one does. It really does! You just cook some chicken and throw the rest of the ingredients in a slow cooker! Eazy Peazy.

So give it a try, and then let me know what you think. Was it easy for you to make?

Chicken Enchilada Soup

This slow cooker soup is bursting with flavor, and is a healthy, satisfying way to warm up. Plus it takes only a couple minutes prep work! 
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Course: Soup
Cuisine: American
Keyword: chicken enchilada, Slow Cooker, soup
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 121kcal
Author: Rachael

Ingredients

  • 1 can red enchilada sauce
  • 1 can green enchilada sauce
  • 2 chicken breasts
  • 1 tbs cumin
  • 1 tbs coriander
  • 1 tbs chili powder
  • 1 tsp paprika
  • 1/2 Tbs garlic powder
  • 1 can whole kernel corn
  • 1 can black beans
  • 2 can diced tomatoes Or 3-4 cups of fresh diced tomatoes

Garnish

  • sour cream
  • avocado
  • cheese
  • chips

Instructions

  • In a slow cooker set to cook on low for 8-10 hours add in tomatoes, beans (undrained), corn (undrained), and half of each can of enchilada sauce.
  • Mix the spices together and add half to the slow cooker
  • Cook your chicken in a skillet over medium heat with the remaining enchilada sauce and spices. You can just let it simmer until it is cooked through.
  • Shred chicken (I do this by putting it in my Kitchen Aid mixer with the Paddle attachment, set to 2-3, and let it run for 30 seconds to a minute)
  • Add chicken and pan sauces to crock pot and let cook for 8-10 hours so flavors can meld
  • Serve with garnishments and enjoy

Notes

You can let the chicken cook in the slow cooker with everything else, and then shred right before serving if you wish. I prefer to cook and shred first so that each little bit of chicken gets a ton of flavor in it. But cooking the chicken in the slow cooker with everything else will save dishes and time!

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 17g | Fat: 2g | Cholesterol: 48mg | Sodium: 312mg | Potassium: 611mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 15.3mg | Calcium: 64mg | Iron: 2.8mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
If you want to make it even easier, dump everything but the chicken in the crockpot and use pre-cooked and shredded chicken (possibly even canned)! Truly just a few minutes prep work for a fantastically easy and satisfying meal.

enchilada soup #healthy

Another thing to note is you can adjust the spices if you don’t want it to be “hot” or “spicy” you can cut back on the chili powder and paprika. My kids were fine with it as is, but my niece did say it was a little spicy for her. So adjust according to your preference.

soup chicken enchilada

Enjoy!

And if you love soup be sure to check out:

Thai Butternut Squash Soup

Thai butternut squash soup Tomato Basil Soup

tomato basil soup with grilled cheese croutonsAnd Slow Cooker Corn Chowder

slow cooker corn chowder

 

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Related

Related categories:
Chicken Soupschicken enchilada soup easy dinner easy soup enchilada soup slow cooker slow cooker chicken enchilada soup soup

Reader Interactions

Comments

  1. The Foodie Affair says

    December 13, 2014 at 12:36 am

    Ahhh, this is a perfect weekend meal! Love that I can put this in a slow cooker and have a hearty soup cooking and ready to eat after my weekend shopping! Just printed the recipe! Thanks :)
    Reply
    • Rachael says

      December 13, 2014 at 10:46 am

      Oh thank you! I hope you love it as much as we do.
      Reply
  2. Mary Ellen says

    December 13, 2014 at 7:17 am

    Love how easy this is to put together!
    Reply
    • Rachael says

      December 13, 2014 at 10:45 am

      Thank you Mary!
      Reply
  3. Colleen says

    December 13, 2014 at 6:13 pm

    There is nothing like a pot of soup and a good book on a rainy (or trying to be snowing) day!!! Love this recipe :) So easy!
    Reply
  4. Jen says

    December 15, 2014 at 4:18 pm

    This looks so hearty and packed with all the spices I love! And I'm sorry you had people complaining that some recipes weren't "eazy peazy" - its all relative and all your recipes are fantastic! so worth whatever effort they take!
    Reply
  5. dishofdailylife says

    December 16, 2014 at 11:03 pm

    I can't believe someone ripped on you for a recipe not being eazy peazy! Very lame and I am sorry to hear that because I enjoy your site. There is nothing like soup in the winter, and yours looks wonderful! Thanks for sharing it with us at Foodie Fridays!
    Reply
  6. Jenny @ Honey and BIrch says

    December 18, 2014 at 2:42 pm

    I had to swing over to the slab pie recipe first, to see what all the fuss was about - I think with your note about the option to use store bought crusts, that it comes out to be a pretty easy recipe. But, what do I know. Anyway, I digress. :) Loving this soup recipe - I especially love that you used the 2 enchilada sauces. I can't wait to try this soup. Thank you so much for sharing at #FoodieFridays, and for sharing your easy recipes here!
    Reply
    • Rachael says

      December 19, 2014 at 10:43 am

      Haha thanks! I probably shouldn't have mentioned it! You are so sweet. I will definitely link up again!
      Reply
  7. Jill says

    December 21, 2014 at 7:34 am

    Could you quickly brown some chicken thighs and leave them to cook in the pot with the other ingredients?
    Reply
    • Rachael says

      December 22, 2014 at 12:34 am

      Yes, definitely!
      Reply
  8. margaret minor says

    January 6, 2015 at 12:04 am

    Definatley want to make the chicken enchilada soup but the can size wasn't specified. I'm assuming it is the largest cans? Sounds REALLY yummy!
    Reply
    • Trish says

      November 30, 2016 at 3:38 pm

      I'm at the store right now wondering this! They only have 10 oz cans, although I'm used to the bigger ones.
      Reply
      • Rachael says

        November 30, 2016 at 5:12 pm

        You should be fine on the bigger cans. Just taste it and decide if you need more spices.
      • Trish says

        December 2, 2016 at 7:15 pm

        Yes, I came back to correct what I said before. The soup thickened and came out great with the large 28-oz. cans!
      • Rachael says

        December 3, 2016 at 3:22 am

        Oh good, so glad to hear it! Thanks for taking the time to let me know.
    • Trish says

      December 1, 2016 at 7:39 pm

      I discovered THREE different sizes (10, 19 and 28 ounce) and just made it with 28 ounce cans. It was a bit thin so in the future I'll try with the q9 ounce cans. I was out of coriander but was still quite yummy!
      Reply
      • Rachael says

        December 1, 2016 at 9:54 pm

        Glad it worked out. Bummer it was thin. Thanks for giving me the update. I appreciate it.
  9. [email protected] Tastes Good says

    January 20, 2015 at 12:09 pm

    I'm making a very similar recipe to this today! Great minds... hahaha I live in FL so cold weather is not my thing either! Like you I love the cold weather food though, and this sounds amazing, Rachael (as always). Your pics are gorgeous!! I love to chop and cook, so anything that isn't too technical I consider to be Eazy Peazy, and I definitely think this fits the bill! Thanks so much for sharing!
    Reply
  10. Renee's Kitchen Adventures says

    January 20, 2015 at 8:03 pm

    Loving the looks of this gorgeous soup! I could eat this for breakfast, lunch and dinner! :)
    Reply
  11. Mary Ellen says

    January 20, 2015 at 10:00 pm

    Using your kitchenaid to shred the chicken is brilliant! love that tip...
    Reply
  12. The Foodie Affair says

    January 20, 2015 at 10:59 pm

    I'm with you (and the kids), totally not made to be in cold weather, but love all soups and chili dishes that we make when it is chilly! Your Chicken Enchilada Soup looks so comforting, and my family would enjoy a bowl anytime!
    Reply
  13. Sheena @ Hot Eats and Cool Reads says

    January 21, 2015 at 11:37 am

    I love that you made this in the slow cooker! Great recipe and flavors!
    Reply
  14. Kristin @ Dizzy Busy and Hungry! says

    January 21, 2015 at 5:28 pm

    This looks so flavorful and delicious. Perfect soup to warm me up!
    Reply
  15. triedandtasty says

    January 22, 2015 at 12:56 am

    I just made chicken enchilada soup last weekend - SO delicious!!! Yours looks great :)
    Reply
  16. Rayanna Moya says

    March 4, 2015 at 4:27 pm

    Loved it! Definitely leaving out the coriander next time tho - my son asked if they were rollie pollies :)
    Reply
  17. momof351 says

    March 8, 2015 at 1:24 pm

    Hi...Not quite understanding why you have to cook the chicken in a pan. Can't you throw it in the slow cooker WITH everything else? ( sorry...I've not made too much in a slow cooker...is this NOT a good idea? Will it ruin the soup?) I would think it would make it so tender I should be able to just fork shred the chicken when it is done...or will this not be a good idea? I'd rather do this than dirty the Kitchen Aid, a pan, etc.
    Reply
    • Rachael says

      March 8, 2015 at 2:05 pm

      You certainly can. I just love shredding it in my kitchen aid, but you could always pull it out and shred it that way still.
      Reply
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