Slow Cooker Chicken Enchilada Soup

The colder it gets, the more slow cooker recipes I make (am I the only one!?). We’re adding to that list today! This Chicken Enchilada Soup recipe is packed with over 300 grams of protein, prepped in 5 minutes or less, and absolutely delicious. Did I mention it’s high in fiber as well?

Start this one with your slow cooker. I use the same 6 quart one I’ve used for years, which I’ll link to below in the recipe card if you want to check it out. You can also make this on the stovetop which we’ll talk more about at the end.

Add right into it, 3 pounds of fat trimmed chicken breast or thighs, 1-2 cups of a low sodium chicken broth, 1 chopped white onion, 1 big can or 2 small cans of enchilada sauce, 1 can of fire roasted diced tomatoes, 2 cans of drained and rinsed black beans, 1 can of corn, 1 can of diced green chiles or 2 if you want more kick, 1 tablespoon of minced garlic, 1 1/2 teaspoons of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika.

Add more or less broth depending on how thick or thin you want your soup. And yes, you can add more broth in later on. Lean more towards 1 cup of broth for a thicker soup and 2 cups for a thinner soup.

Mix everything together, throw your lid on, and let it cook for around 6-7 hours on low heat or 3-4 hours on high heat. When your chicken reaches around 165F/73C, it’s ready to shred.

Pro tip! No food thermometer? If your chicken starts to shred easy, it’s ready!

If you don’t want shredded chicken in your slow cooker chicken enchilada soup, feel free to chop it up or leave it whole. At the end of the day, it’s all about your preference!

Shredding Your Chicken

You can shred your chicken multiple ways. Here’s a couple of my preferred methods:

1. Inside the slow cooker using 2 forks. Dig them in, pull apart, and repeat.
2. By removing your chicken into a bowl and using that 2 fork method.
3. My favorite? A hand mixer on low. This makes it way easier and quicker. If you’ve never done it this way, it’s worth a try!

Last, and only if you want some added creaminess. Drop in 4 ounces of cream cheese and let it cook for an additional 10-15 minutes. You can use full, reduced, or fat free cream cheese with this chicken enchilada soup. I’ll put the nutritional breakdowns below.

After 10-15 minutes, you’re ready to eat or meal prep it! If you’re meal prepping it, let it cool off for a bit before portioning it out. If you’re eating it? Top it with some sour cream and tortilla strips (my favorite)!

Keep this in the fridge where it should last around 4-5 days, if not longer. It also freezes great if you made too much.

Stovetop Chicken Enchilada Soup

To make this on the stovetop you can either cook and shred your chicken prior (fastest) or throw it right into your pot. You can do this easily by baking it until it reaches 165F/73C. Skip step 3 if you already have your chicken:

1. Sauté: In a large pot over medium heat, cook the onion in a little oil until soft (about 5 minutes). Add the garlic and spices and stir for a minute.
2. Simmer: Add the broth, enchilada sauce, diced tomatoes, black beans, corn, and green chiles. Add the chicken, bring to a boil, then lower the heat, cover, and simmer.
3. Cook: Cook until your chicken reaches 165F/73C (20-30 minutes).
4. Finish: Shred your chicken if you haven’t already, stir in the cream cheese, and simmer 5-10 more minutes.

If you want this lower sodium, look for lower sodium alternatives for all your canned ingredients.

Ready for dessert? Try our Cottage Cheese Mousse recipe!