Slow Cooker Chicken Enchilada Soup is a wonderful meal! Incorporating all the delicious flavors of the Mexican dish with the ease of crockpot preparation.
Slow Cooker Chicken Enchilada Soup
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 of different recipes to come up with this one, both were supposed “{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. We’ll just say it tastes somewhat similar, deal?
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 Leftover Ham & Shredded Potato Soup
Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup is a wonderful meal! Incorporating all the delicious flavors of the Mexican dish with the ease of crockpot preparation.
Ingredients
- 1 cup diced onion
- 4 garlic cloves, minced
- 1 32 oz. carton chicken broth
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1/2 teaspoon 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
Instructions
- Spray slow cooker with non-stick cooking spray.
- Place all ingredients into slow cooker, except corn.
- Cook on low approximately 6 hours.
- 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.
- Garnish as desired.
Notes
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.
That sounds awesome!
This looks fantastic! I love soup AND enchiladas! Total winner!
I really need to try this. Some slow cooker meals when I am working all day would be great!
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 🙂
Snows coming tomorrow and this looks like the perfect dinner to warm me up!
Love chicken enchilada soup! Looks great
I do love a good soup and enchilada soup is one of my favorites. This is so going on my to make list!
G’day! Withe the weather here now, this would be the perfect dish! Thanks for sharing!
Cheers! Joanne
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. 🙂
yes! Leave out the chips and corn and it would make a great freezer meal!
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 🙂
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.