Chicken Enchilada Soup Recipe

This slow cooker chicken enchilada soup is absolutely one of my go-to meals of fall and winter. Ok, let’s be honest, I make this one year round. I just make it more frequently during the cooler months. The entire family loves it, and it’s so easy to make, which is my favorite type of meal.

Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe

There are variations of this recipe made with taco seasoning or salsa, but this one is made with enchilada sauce and Ro-tel, which gives it a little more spice. I like Old El Paso Medium Red Enchilada Sauce, but you can use whatever spice level you prefer. The best part about this meal is that you can throw everything in the crock pot in less than 5 minutes, forget about it, and a few hours later, it’s done! Plus, your house will smell amazing! All you have to do is shred the chicken about 15 minutes before you’re ready to eat.

Chicken Enchilada Soup Recipe

We like to top off this chicken enchilada soup with crushed tortilla chips and a little bit of cheddar cheese. The chips add a little bit of saltiness and some crunch. I think everyone loves a good soup during the cold months, and this one does not disappoint!

Chicken Enchilada Soup Recipe

*Notes: This recipe can cook in the crock pot on low for 6-8 hours or on high for 3.5-4 hours. If you forget to throw it in the crock pot (like I do sometimes), you can also make it on the stove top. Throw all the ingredients in a large pot and bring to a boil. Turn the heat down to low and simmer for about an hour.

*I like to blend up my Ro-tel because I don’t like big chunks of tomatoes and peppers. This is optional.

*You can also add black beans if you’d like. We are not a beans family so we leave them out.

Chicken Enchilada Soup Recipe

If you make this recipe, please comment below and let me know what you think!

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Chicken Enchilada Soup Recipe


Chicken Enchilada Soup Recipe
Chicken Enchilada Soup Recipe


Prep time

Cook time

Total time

Author: Heather Tenneson

  • 2 chicken breasts
  • 16 oz. Ro-tel
  • 10 oz. Enchilada sauce
  • 14 oz. chicken broth
  • 1 can corn
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp dried cilantro
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 bay leaves
  • Tortilla chips (for topping)
  • Shredded cheddar cheese (for topping)
  1. Put all ingredients in crock pot (do not drain corn). Optional – blend Ro-tel before adding to pot
  2. Cook on low for 6-8 hours or on high 3.5-4 hours
  3. With 15-30 minutes left, shred chicken and return to crock pot. Remove bay leaves.
  4. Serve with tortilla chips and shredded cheddar cheese
*You can also make this on the stove top. Throw everything in a large pot, bring to a boil, then turn the heat down to low and simmer for about an hour, or until chicken is cooked through. Shred chicken once it is cooked through and allow to simmer 10-15 more minutes before serving.



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