Crockpot Chicken Enchilada Soup

Why This Works: Crockpot Chicken Enchilada Soup

• Raw chicken cooks in the sauce. It soaks up the enchilada flavor and shreds easily.
• Masa harina. Thickens the soup and adds real tortilla flavor.
• Cream cheese and cheddar. Creamy and rich, like the cheesy top of an enchilada.
• Mild by default. Mild sauce and Rotel, with heat added at the table.
• Lime and cilantro at the end. Fresh, bright flavor.

What You'll Need

• Chicken: Breasts or thighs, raw.
• Red enchilada sauce: Mild, for family-friendly soup.
• Chicken broth: Low-sodium.
• Black beans and corn: Hearty and colorful.
• Rotel: Diced tomatoes with green chiles.
• Onion, garlic, cumin, chili powder, and oregano: Warm Tex-Mex flavor.
• Masa harina: Corn flour for tortillas. Fine cornmeal or cornstarch work too.
• Cream cheese and cheddar: The creamy, cheesy finish.
• Lime juice and cilantro: Fresh flavor to finish.

How to Make It

Add the chicken, enchilada sauce, broth, black beans, corn, Rotel, onion, garlic, cumin, chili powder, oregano, and salt to a 6-quart slow cooker. Stir. Cover and cook on LOW 6 hours or HIGH 3–4 hours, until the chicken reaches 165°F and shreds easily. Take out the chicken and shred it with 2 forks.

Whisk the masa harina with the cold water until smooth. Stir it into the soup. Stir in the cream cheese and cheddar. Return the chicken to the pot. Cover and cook on HIGH 20–30 minutes, stirring once or twice, until thick and creamy.

Stir in the lime juice and cilantro. Taste and add salt. Serve with tortilla strips, avocado, sour cream, and extra cheese.

Troubleshooting

• Watery soup: the most common problem. Slow cookers don't let liquid evaporate. Thicken at the end with masa harina and cream cheese.
• Too spicy: Enchilada sauces vary a lot in heat. Use mild sauce and mild Rotel, and serve jalapeños on the side.
• Burned cheese: Cheese settles on the bottom on HIGH. Stir it in well and stir while it thickens.
• Bland soup: Needs salt, cumin, and lime. Taste at the end.
• Soggy toppings: Tortilla strips added too early. Add them right before eating.

Homemade Tortilla Strips

Crunchy tortilla strips make this soup feel like a restaurant bowl. Cut 4 corn tortillas into thin strips. Toss them with 1 tablespoon oil and a pinch of salt, spread on a baking sheet, and bake at 400°F for 8–10 minutes, stirring once, until golden and crisp. You can also air fry them at 375°F for 5–6 minutes. They keep 3 days in an airtight container.

Thickener Options

Crockpot Chicken Enchilada Soup Substitutions

• Red enchilada sauce: Use green enchilada sauce for a tangy version.
• Cream cheese: Use ½ cup sour cream (stir it in on LOW at the end).
• Black beans: Use pinto beans.
• Chicken breasts: Use thighs or 3 cups rotisserie chicken.

Variations

• White chicken enchilada soup: Use green sauce, white beans, and Monterey Jack. For a baked version, try our white chicken enchilada casserole.
• Beef: Use browned ground beef instead of chicken.
• Vegetarian: Skip the chicken, use vegetable broth, and add a second can of beans and diced sweet potato.
• Instant Pot: Pressure cook the chicken and soup base on HIGH for 12 minutes, then shred and thicken on Sauté.

Storing

Refrigerate up to 4 days. The soup thickens overnight, so add broth when reheating. Warm on the stove over medium-low heat, stirring often. For freezing, freeze the soup base before adding the cream cheese and cheese, for up to 3 months.

What to Serve With It

• Cornbread or warm tortillas
• A crisp green salad
• Chips with guacamole

More cozy Tex-Mex soups: crockpot taco soup and Instant Pot white chicken chili. Love enchiladas? Try sour cream chicken enchiladas.