Crockpot Chicken Enchilada Soup

Perfectly spiced, creamy Crockpot Chicken Enchilada Soup is an easy slow cooker favorite, perfect for busy days!

Crockpot Chicken Enchilada Soup has all the best flavors we love about Chicken Enchiladas compiled into an easy soup made in the crockpot. It’s a little different from our Chili’s Chicken Enchilada Soup but just as creamy and satisfying!

Crockpot Chicken Enchilada Soup topped with cheese and cilantro.

The perfect crockpot soup

I LOVE SOUPS!!! Seriously, there is something about warm, delicious soup recipes and the holidays that make me so incredibly giddy!

This Crockpot Chicken Enchilada Soup recipe has to be a new favorite. It was SOO easy to make and turned out fabulous!! We’ve always been suckers for green chiles and Enchiladas, so making a soup version of these things sounded wonderful.

Chicken Tortilla Soup is a Mexican Food classic. It has some flavors in common with this Chicken Enchilada soup such as chicken and chiles, but Tortilla Soup is generally spicier and thinner. Whereas, Chicken Enchilada Soup is creamier and tends to be milder. 

The combination of chicken, green chiles, spices, corn, and cream cheese makes this recipe irresistible. You really can’t beat throwing everything in the slow cooker and having a delicious meal within a few hours. Pretty amazing!

Shredded chicken for crockpot chicken enchilada soup recipe

Green Chicken Enchilada Soup

COMBINE + COOK. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder, and shredded chicken in a crock pot on HIGH. Cook for 3½ hours.

ADDITIONAL INGREDIENTS. After cooking for 3½ hours add corn, rice, and cubed cream cheese. Stir and cook for ½ hour.

SEASON + SERVE! Add salt and pepper to taste and top with Monterrey Jack Cheese. 

Stovetop instructions

If you’re in a pinch for time, make this Crockpot Chicken Enchilada Soup on the stovetop instead of in the crockpot.

  • Add broth, enchilada sauce, diced green chilies, water, cumin, chili powder, onion powder, garlic powder, and chicken to a large pot.
  • Bring to a boil, and add rice and cream cheese.
  • Reduce heat and simmer for 25 minutes. Mix well so all cream cheese chunks are gone.
  • Add salt and pepper and cheese right before serving.
Slow cooker roast chicken - used to shred and put in enchilada soup recipe.

Recipe Tips

The flavors of this Crockpot Enchilada Soup really are phenomenal. It has all the ingredients similar to enchiladas but in a soup form.

Flavor variations. Add more flavor with bell peppers, black beans, and other types of cheese. Swap out the cream cheese. It will change the flavor and texture a bit, but you can substitute the cream cheese with pureed cottage cheese or plain yogurt.

Best toppings. After dishing the soup into bowls, top the soup with a dollop of sour cream, avocado slices, tortilla strips, diced tomatoes, or a pinch of fresh cilantro. Place a lime wedge on the side of the bowl to squeeze over the soup.

Chicken. Use boneless skinless chicken breasts or chicken thighs. Cook shredded chicken, use precooked packaged chicken, or shred a rotisserie chicken.

Cook the chicken in the crockpot: 

  • Place the raw chicken (not frozen) in the pot along with the other ingredients in step 1. Cook the soup on HIGH for 3-4 hours or LOW for 5-7 hours.
  • Remove the chicken and shred it with a fork. Add it back in and complete steps 2 and 3.
  • Or simply follow our Slow Cooker Roast Chicken recipe – it’s so flavorful!

Thin out soup. If the Crockpot Chicken Enchilada Soup is too thick, add a little more chicken stock until you reach your desired texture.

Thicken soup. If the soup is too thin, add a little more cream cheese or rice. Add flour: in a separate bowl combine ¼ C of soup and 2 Tbsp of flour. Mix until smooth then add back into the soup.

Storing info + Side IDEAS

STORE. Place Crockpot Chicken Enchilada Soup in an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.

FREEZE. Place the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup.

Serving suggestions. Serve Green Chicken Enchilada Soup with some of our favorite bread and salads:

Crock Pot Chicken Enchilada Soup served in a white bowl and topped with cilantro.

For more slow cooker soups, check out:

Crockpot Chicken Enchilada Soup Recipe

5 from 107 votes
Perfectly spiced, creamy Crockpot Chicken Enchilada Soup is an easy slow cooker favorite, perfect for busy days!
Course Main Course, Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 6
Calories 366 kcal
Author Lil’ Luna

Ingredients

  • 4 chicken breasts, cooked and shredded
  • 2 14.5 oz cans chicken broth
  • 2 15 oz cans mild green enchilada sauce
  • 2 4 oz cans diced green chiles
  • cup water
  • 1 ½ tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • cup corn, thawed if frozen
  • cup instant rice
  • 1 8 ounce cream cheese, softened and cubed
  • salt and pepper to taste
  • Toppings: Monterey Jack cheese fresh cilantro

Instructions
 

  • Combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder and garlic powder in a slow cooker. Cover and cook on high for 3 ½ hours.
  • Add corn, rice and cream cheese. Stir and cook on high for 30 minutes more.
  • Add salt and pepper to taste and top with Monterey Jack cheese and cilantro before serving.

Video

Notes

Stove Top Directions:
  • In a large pot, combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder and garlic powder and bring to a boil.
  • Add corn, rice and cream cheese, reduce the heat and simmer for 25 minutes.
  • Mix well so all cream cheese chunks are gone, then add salt and pepper. Serve garnished with cheese and cilantro.
STORE. Place Crockpot Chicken Enchilada Soup in an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
FREEZE. Place the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Seriously good!!
    If you like enchiladas this soup is sure to be your new fav- it’s literally enchiladas in a bowl.
    My whole family loved it, even my picky eaters.
    And, Hubs went back fir seconds.
    Tip- I used rotisserie chicken to make it even easier 🙂

    1. Thank you!! So glad you enjoyed the soup. And yes, rotisserie chicken is a great way to make it fast and easy (and still so yummy!)

  2. 5 stars
    Made this tonight and we loved it! Didn’t plan ahead far enough so I made it in my Instant Pot! Turned out great!

  3. 5 stars
    Packed with flavor – we thoroughly enjoyed this recipe! IT’S EASY! I used rotisserie chicken which made it even easier :).

    1. 5 stars
      Delicious! Sautéed onion, garlic, and cilantro in olive oil added to broth and chicken. What wonderful flavor. Added fresh spinach and black beans another great addition. Thanks for getting me off to
      a great start!

      1. Love the spinach and black beans additions! I’m so glad you enjoyed it. Thanks for sharing what you do!

    1. You probably could. I wouldn’t recommend using frozen chicken, but thawed, raw chicken should be fine. You may have to cook it a little longer in the crockpot for the chicken to fully cook. As long as the internal temp of the chicken is 165, it is fully cooked.

  4. 5 stars
    I’d give it more than 5 stars if I could. I’ll be making this frequently. I live alone so this feeds me for days without cooking again. It’s my new all-time favorite soup! I picked up a package of precooked and shredded chicken – seriously easy to prepare this way.

  5. Love love love this recipe
    I’ve lost count of the times I’ve made it & I’ve lost count of the people I’ve given the recipe to.
    It’s so easy & yummy
    I use a rotisserie ckn & I add more a 12 oz pkg of frozen corn so I have to play with the amount of rice & broth but that’s the beauty of this recipe, you just tweak it to your preference of thickness. I also find that the cream cheese is easier to incorporate if I add the hot soup from the crockpot to the cream cheese in a separate bowl to melt the cream cheese down. I zap it in the microwave @ 50% power to bring it close to room temp. Then I ladle some hot soup & stir to get rid of the lumps before I add it all back to the crockpot for the last 1/2 hour before serving.
    We always too with fresh pico de gallo & tortilla strips. It’s perfection.
    Thanks so much for posting this recipe. ❤️

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