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Chicken Enchilada Soup (Slow Cooker and Instant Pot)

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Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!

Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!
Chicken Enchilada Soup

I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot! This soup is inspired by my chicken enchiladas only turned into soup! Make this in the slow cooker, crock pot, pressure cooker or stove.

Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that only dirties one pot!

This recipe has been a fan favorite for YEARS! I basically took my traditional chicken enchiladas recipe modified it and added some black beans, corn and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dallop of sour cream. Avocado would also be awesome! This is very tasty, filling and had just the right amount of heat. Add more or less chipotle to your taste.

I’ve also recreated this in the Instant Pot, as I’ve been slowly doing this with older recipes. You can see all my Instant Pot Recipes here. I’ve labeled this freezer friendly, a great dish if you like to make freezer meals. To reheat you can let it thaw overnight and reheat it on the stove. You can see more Soup Recipes here!

How To Make Chicken Enchilada Soup

Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that doesn't require dirtying too many pots.

Crock Pot Chicken Enchilada Soup

4.91 from 135 votes
5
Cals:333
Protein:30
Carbs:35
Fat:10
Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!
Course: Dinner, Soup
Cuisine: Mexican
Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 6 Servings
Serving Size: 1 1/2 cups

Ingredients

  • 2 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups less sodium chicken broth
  • 8 oz can tomato sauce
  • 1-2 tsp chipotle chili in adobo sauce, or more to taste
  • 1/4 cup chopped cilantro, plus more for garnish
  • 15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 2 skinless chicken breasts, 16 oz total

For topping:

  • 3/4 cup shredded part skim cheddar cheese
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 4 oz 1 small haas avocado, diced
  • 6 tbsp reduced fat sour cream, optional

Instructions

Slow Cooker Directions:

  • Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
  • Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
  • Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Instant Pot Directions:

  • Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
  • Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
  • Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Last Step:

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Video

Nutrition

Serving: 1 1/2 cups, Calories: 333 kcal, Carbohydrates: 35 g, Protein: 30 g, Fat: 10 g, Saturated Fat: 2.5 g, Cholesterol: 65.5 mg, Sodium: 812.5 mg, Fiber: 9.5 g, Sugar: 6 g

Categories:

Photography by Sarah Fennel.

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792 comments on “Chicken Enchilada Soup (Slow Cooker and Instant Pot)”

  1. Avatar photo
    Elaine Gentry

    I’ve made this many times with different variations. One easy change I use; instead of adobo, cumin, cilantro (hubby doesn’t like) I use a packet of chili seasoning. We don’t like a lot of heat so mild works well for us. I put broth, seasoning and tomato sauce in crock pot with onions and garlic (this time I’m adding diced carrots and celery to use them up and add a little more nutrition – not sure how it will turn out) then add chicken and let it cook. When I get home, I put it in a pot on the stove and add the rest of the ingredients (my crock pot is not big enough to make a really big batch). That way the beans don’t cook too much. I like to add even more beans of different varieties to stretch the amount. We love this soup!

  2. Made this soup in the slow cooker and it was SO easy and SO flavorful… Froze it and it somehow tasted even better the second time around. It’s especially perfect for a cold night. My husband, who is not a soup fan, loved it and requested it again. I haven’t found a recipe yet that I didn’t love! 

  3. Avatar photo
    JENNIFER WILSON

    Made this soup again. One of my favorites. I only used one chicken breast and shredded it up. I also, upped the chipotle to 3 tsps total. I will be putting, fat free cheese, greek yogurt, scallions, and avocado. Beyond yummy!

  4. Delicious!! Made it in the Instant Pot, following the directions precisely. We’ll, almost precisely… i used chicken thighs bc that’s what I had in the freezer. This will become a regular soup recipe in this household!

  5. Avatar photo
    Angela Kreofsky

    Great flavors!  This was a huge hit and it tasted great warmed up the next day for lunch. 

  6. This recipe is easy to make and absolutely delicious! I use pre-cooked rotisserie chicken (whole) and shred the chicken breast and dark meat if you like it. You can boil the bones for homemade chicken broth i(with carrots & onions & celery). I skip the petite tomatoes (personal preference). I use canned corn vs. frozen. The first time I made it, I had accidentally added the entire can of chipotle adobe sauce! Since I love spicy this was a great mistake, but non-spicy lovers please beware. I also add a dash of red pepper and cayenne to take it up to the ultimate & crazy spice level. 

  7. I *finally* made this recipe tonight – kicking myself for not making it sooner! 😋 it was so good even Mr. Picky loved it and said he will gladly eat it again! Thank you so much for another winner! 

  8. This is incredible, and such a great way to make dinner out of all the things I usually have on hand. In fact, I used your enchilada sauce from my freezer rather than all of the ingredients in this recipe that are in the enchilada sauce, and it took me no time at all to throw it in the pot. If you don’t already have one in the recipe , you should add a shortcut note about that!

  9. I’d love to copy recipes but ads will not leave and block part of directions.  So frustrating.  I saw them all but you still can’t exit them off. CRAZY!

    1. Avatar photo
      JENNIFER WILSON

      Click the print button and it is ready to read. It is frustrating to have the recipe pop up and down. But in the print mode, all the ads stop.

  10. This is one of my favorite go to recipes now. I have made it successfully on several attempts now. However, this last time I added some water to make more volume and diluted the flavor. Can you suggest some way I can add flavor back into the soup? It tastes flat and I really don’t want to throw it out. Thanks so much!

    1. Try using chicken broth rather than water,  and increasing the amount of seasoning accordingly.  

    2. I keep her homemade enchilada sauce in my freezer in small portions….add little of that to this soup if you dilute too much.

  11. I love this soup! Has depth of flavor, hearty but not heavy-i keep making it again and again. 

  12. I live this recipe! You can adapt it to your tastes and dietary preferences and it always comes out great. Since everyone can add their own toppings to their desires, it makes a great family dinner. And it freezes well too. 

  13. PERFECT soup for first day of fall and cool temps. The hint of spice just warms the soul- LOVE the flavor, full of delicious healthy ingredients. I cooked it exactly as the recipe says to in our slow cooker- Adding this to our rotation immediately! 

  14. This soup is one of my favorite go-to meals! My whole family looooves all the flavors and I love that it’s healthy for them too! I’ve shared this recipe to so many people and always get the same response. “OMG! This soup is so good!” And I always say and easy too! So yes try this my friends! You don’t know what you’re missing!?!

  15. Avatar photo
    L.J Featherstone

    Love your recipes and often use them. Just a small reminder for you when publishing.

    I HATE cilantro ! Could you not perhaps for many others who feel the same suggest parsley as an option?

    cilantro

    1. Avatar photo
      Kimshiro L Benton-Hermsen

      I have family and friends who hate cilantro and they just automatically sub parsley. If recipes put every possible substitution in for every ingredient they would be too cumbersome to read. For instance, for this soup my daughter hates beans. I sub brown rice. My husband hates chicken. I sub shrimp. My son hates tomatoes. He picks them out. I view recipes as guides, and I customize to fit personal preferences. With hundreds of thousands of personal preferences out there, there is no way for recipe writers to accommodate everyone. And if the recipe is too much of a bother, scroll on to another one.