Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup, incorporates all the delicious flavors of the beloved Mexican dish with the ease of slow cooker preparation.

Slow Cooker Chicken Enchilada Soup, incorporates all the delicious flavors of the beloved Mexican dish with the ease of slow cooker preparation.

This is one of those recipes that caught me off guard, I was hoping it would taste good, but not THAT good!  Yep, I have a feeling you’ll be feeling the same way about this Slow Cooker Chicken Enchilada Soup!  I combined a couple different recipes to come up with this one, both were supposedly “{copycat} Chili’s Chicken Enchilada Soup” recipes, both sounded good, so I altered ingredients to my taste buds and came up with this recipe.  This dish may very well taste similar to the soup served at Chili’s but I haven’t eaten there in ages, so I can’t personally say if it even comes close.

You’ll love the ease of this recipe along with the flavor combinations, this truly is one of my favorite dishes I’ve made in a very long time.  Enjoy  🙂

Other delicious slow cooker soups:

Slow Cooker Stuffed Pepper Soup
Slow Cooker Stuffed Pepper Soup | Who Needs A Cape?

Slow Cooker Pot Roast Soup
Slow Cooker Pot Roast Soup has tender beef, loads of carrots and potatoes and caramelized onions! Perfect with some crusty bread!

Slow Cooker Homestyle Chicken Noodle Soup
Have a bowl of this Slow Cooker Homestyle Chicken Noodle Soup, straight from your slow cooker. Comforting and warm, a great dinner that you'll love.


Slow Cooker Chicken Enchilada Soup

Yield: 8 servings

Slow Cooker Chicken Enchilada Soup


  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 1 32 oz. carton chicken broth
  • 2 t ground cumin
  • 2 t chili powder
  • 1/2 t ground black pepper
  • 1 10 oz. can Campbell's Tomato Soup
  • 1 10 oz. can red enchilada sauce
  • 1 cup crushed tortilla chips
  • 16 oz. Velveeta cheese, cubed
  • 1 cup colby-jack cheese, shredded
  • 3-4 chicken breasts
  • 1 cup corn, frozen or canned (I used white corn, we like the smaller pieces)
  • Garnish: sour cream, shredded cheese, crushed tortilla chips, diced avocado or tomato


  1. Spray slow cooker with non-stick cooking spray.
  2. Place all ingredients into slow cooker, except corn.
  3. Cook on low approximately 6 hours.
  4. 30 minutes prior to end of cook time, remove chicken breasts & shred. Stir contents of slow cooker, making sure all cheese is incorporated. Add shredded chicken back to slow cooker along with corn. Stir & finish cooking time.
  5. Garnish as desired.


If freezing prior to slow cooking, omit tortilla chips from freezer bag. Place in refrigerator night before to thaw, dump into slow cooker and follow directions as noted above.

A restaurant quality soup that is so simple to prepare. Made in your crock pot for added ease.

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  1. That sounds awesome!

  2. This looks fantastic! I love soup AND enchiladas! Total winner!

  3. I really need to try this. Some slow cooker meals when I am working all day would be great!

  4. Ohhhhh I love enchilada soup…and in the slow cooker!?! Definitely going to have to whip together this recipe in the last few (hopeful) weeks of spring! Pinned 🙂

  5. Snows coming tomorrow and this looks like the perfect dinner to warm me up!

  6. Love chicken enchilada soup! Looks great

  7. I do love a good soup and enchilada soup is one of my favorites. This is so going on my to make list!

  8. G’day! Withe the weather here now, this would be the perfect dish! Thanks for sharing!
    Cheers! Joanne

  9. Will this work as a freezer meal? I’m new to crockpot-freezer meals and not entirely sure of what does/doesn’t work for that yet.

    I’m assuming you’d leave out the corn and probably the tortilla chips for freezing, but I’d love to know for sure so I can add this to my list of recipes to make up and freeze this week. 🙂

  10. judy branch says:

    do I put the cup of corn chips in the cooker to cook with all the ingredient’s or is it for the after, to put on top ?

    • Judy, Yes the tortilla chips are added into the slow cooker and get cooked along with the rest of the ingredients, they thicken it a bit as they breakdown. You may also add additional crushed tortilla tips as a topping when serving. Enjoy 🙂

  11. Janice Webre says:

    I normally use gallon size bags for my meals. On this one I use two extra quart size bags, one for the chips and one for the corn. I make the meal and then slide the other two bags inside the gallon bag after the contents are frozen. When it comes time to cook it, when I take the bag out of the freezer to put it into the fridge, I slip out the two smaller bags (they are not all covered in food because they were added after the large bag contents were frozen), and I add those to the fridge also. That way I always have my chips and my corn at hand and don’t have to make an extra stop at the store so we can eat it.


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