Best 3 Slow Cooker Chicken Enchilada Soup Recipes

Craving a heartwarming and flavorful soup that combines the zesty flavors of Mexican cuisine with the convenience of slow-cooking? Look no further than "Slow Cooker Chicken Enchilada Soup." This delectable soup is a symphony of flavors, where tender chicken and aromatic spices blend seamlessly. With its rich, comforting broth and an array of colorful toppings, it's the perfect dish to warm your soul on chilly evenings or to share with loved ones at a cozy family gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER CHICKEN ENCHILADA SOUP

Slow Cooker Chicken Enchilada Soup image

Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you're feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!

Provided by Sabbath Jackson

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 6h30m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups chicken broth
2 (15 ounce) cans black beans, drained
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (12 fluid ounce) can pale ale
1 (10 ounce) package frozen corn
1 (8 ounce) package red enchilada sauce (such as Frontera®)
1 onion, diced
1 (1.25 ounce) package taco seasoning
1 jalapeno pepper, seeded and diced
1 pound frozen chicken breasts
1 bunch cilantro, chopped

Steps:

Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 37.4 g, Cholesterol 31.7 mg, Fat 2.7 g, Fiber 9.8 g, Protein 20.6 g, SaturatedFat 0.5 g, Sodium 1594.8 mg, Sugar 5.2 g

CHICKADILLA SOUP (CHICKEN ENCHILADA SOUP FOR THE SLOW COOKER)

Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) image

Make and share this Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) recipe from Food.com.

Provided by Logans Mommy

Categories Low Cholesterol

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken breast
30 ounces diced tomatoes
10 ounces mild enchilada sauce
4 ounces chopped green chilies
1 quart chicken stock
1 (15 ounce) can black beans (or pinto beans)
10 ounces frozen corn
1/2 medium chopped onion
1 tablespoon chopped fresh cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
chopped avocado, shredded cheddar, sour cream, hot sauce, crushed tortilla chips (all are optional as garnish)

Steps:

Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.

LOW CARB CHICKEN ENCHILADA SOUP (SLOW COOKER, CROCK POT)

Low Carb Chicken Enchilada Soup (Slow Cooker, Crock Pot) image

Brothy, spicy soup with big chunks of chicken breasts. Recipe modified from a low-carb recipe to omit or substitute hard-to-find ingredients (at least hard to find at my grocery store). I ate it along with a green salad. If you're not low-carbing, you can add corn, beans or serve with tortilla chips.

Provided by NELady

Categories Low Cholesterol

Time 5h10m

Yield 1 1/2 cup, 3 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken breast, cut into 1-inch cubes
1 cup bell pepper, diced (any color, I used red and orange)
3 garlic cloves, minced
1 small onion, diced
2 cups low sodium chicken broth
2 cups enchilada sauce, any heat (I used Las Palmas medium, as there was no sugar added)
salt, to taste
pepper, to taste

Steps:

Put all ingredients into your slow cooker; stir well.
Cook on high for 4-5 hours or low 7-8 hours.

Nutrition Facts : Calories 373.6, Fat 15.1, SaturatedFat 4.3, Cholesterol 96.8, Sodium 1533.5, Carbohydrate 20.7, Fiber 4, Sugar 13.1, Protein 38.3

Tips:

Prep your chicken ahead of time: If you're short on time, you can cook the chicken ahead of time and shred it. This will save you a lot of time when you're ready to make the soup.

Use a slow cooker liner: This will make cleanup a breeze. Simply remove the liner from the slow cooker when the soup is finished cooking and discard it.

Add your favorite toppings: Once the soup is finished cooking, you can add your favorite toppings, such as sour cream, cheese, avocado, or cilantro.

Serve with a side of tortillas or bread: This will help to soak up the delicious broth.

Conclusion:

This slow cooker chicken enchilada soup is a delicious and easy weeknight meal. It's perfect for busy families or anyone who wants a comforting and flavorful soup. With just a few simple ingredients, you can have a delicious meal that the whole family will love. So next time you're looking for an easy and delicious soup recipe, give this slow cooker chicken enchilada soup a try.