Spicy, cheesy and hearty Slow Cooker Chicken Enchilada Soup is everything you want in an easy crockpot meal! Loaded with chicken, cheese, peppers, onions and spices your crockpot does all the work for you!
Slow Cooker Chicken Enchilada Soup
A few weeks ago my niece Christy and her daughter Chloe stopped by for a visit. The girls were so excited to meet our new puppy Jones! I’ve told you about Jones, right?
He’s a little corgi, full of mischief and fun! Corgi’s are class clowns, very busy with tons of energy. There have been several times Dan and I looked at each other and thought what were we thinking?!!!
Jones is growing up fast and we are trying to keep up with him! His shots are finally complete. We almost have potty training down and he’s begun walking on a leash. Everything is exciting and new!
And the girls were really looking forward to meeting the little man and having some quality puppy time!
I was doing some recipe testing while they were here and this soup Christy declared “the best soup she’s ever had in her life!”
Frankly, I have some amazing soups here on the blog – I mean Authentic Posole and Mexican Meatball Soup? YUM!!! (And if you ever thought about up’ing the flavor consider roasting green chiles in the fall, it only takes minutes and adds so much smokey goodness!)
Better than these?
Creamy Chicken Enchilada Soup Slow Cooker
You’ll love how easy this crock pot soup is to make and it’s beyond delicious!
Grocery list for Chicken Enchilada Soup
- boneless skinless chicken breasts
- chicken stock
- crushed tomatoes
- green enchilada sauce
- black beans
- mild green chilis
- red and orange bell peppers
- yellow onion
- cumin
- chili powder
- salt
- butter
- flour
- shredded cheese
How to serve Chicken Enchilada Soup
This soup is stand-alone delicious, but if you love toppings – here are some suggestions – shredded cheese, diced avocados
Steps to make Slow Cooker Chicken Enchilada Soup
- Melt the butter, add the flour and spices – whisk until the flour is incorporated.
- Slowly add the stock while whisking. Bring to a boil, whisking until the sauce thickens
- Remove from heat, stir in the cheese and whisk until smooth.
- Peel and dice the onion and bell peppers.
- Next Add the chicken breast to the slow cooker, crushed tomatoes, green chilies, black beans and enchilada sauce.
- Top with diced vegetables and pour the cheese sauce over. Set too low and cook for 8 hours.
- When cooking is complete, remove the chicken breast and shred. Return the meat to soup and serve!
What to serve with this meal
- Easy Sangria Recipe – An easy red sangria recipe that is pretty refreshing and delicious! My go-to recipe for summer entertaining. It’s pretty, it’s refreshing and delicious.
- Tacos al Pastor – Tender, savory pork tacos are full of flavor but so easy to make in the crockpot! If you’re looking for an easy meal for Taco Tuesday, this is it! Everyone loves these tacos!
- Southwest Salad Recipe – Bright fresh crunch in an easy big salad! This southwest salad recipe takes just minutes to make and is topped with a simple homemade vinaigrette, this is an easy and delicious salad!
- Mexican Fruit Salad – Great lunch or an easy salad that’s wonderful for a cookout on a hot summer’s day. Rainbow fruit salad combines fresh fruit & veggies for a real treat!
Looking for more slow cooker soup recipes? Check this out – 40+ recipes for you to try and enjoy!
If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!
I would love it if you gave this recipe 🌟🌟🌟🌟🌟 stars!!
Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup
Equipment
Ingredients
- 2 chicken breasts boneless, skinless
- 4 cups chicken stock
- 1 15 oz. crushed tomatoes
- 1 15 oz. green enchilada sauce
- 1 15 oz. black beans drained and rinsed
- 1 4 oz. mild green chilis diced
- 2 bell peppers I used red and orange, diced
- 1 yellow onion diced
- 2 tbsp cumin
- 2 tbsp chili powder
- 2 tsp salt
- ½ cup butter one stick
- ½ cup flour
- 1 8 oz. shredded cheese Mexican four cheese blend.
Instructions
- Melt the butter in a large sauce pan on the stove over medium heat. When hot and bubbly add the flour and spices – salt, cumin and red pepper. Whisk until the flour is incorporated.
- Slow add the chicken stock whisking the entire time. Increase the heat to high and bring to a boil, whisking constantly until the sauce thickens, about five minutes.
- Remove from heat and stir in the cheese, whisk until smooth. Set aside the cheese sauce.
- Peel and dice the onion. Dice the bell peppers.
- Add the chicken breast to the slow cooker.
- Top with crushed tomatoes, green chilies, black beans and enchilada sauce.
- Add the diced vegetables and pour the cheese sauce over. Add the crockpot lid and set on low. Cook for eight hours.
- When the cooking is complete, remove the chicken breast shred with two forks and add the shredded meat back into soup.
- Serve with your favorite toppings and enjoy!!
