Slow Cooker Enchilada Soup Recipe

Slow Cooker Enchilada Soup Recipe is especially perfect on a cold day.

Made with chicken breast, red enchilada sauce, and cheese, this slow cooker recipe is creamy, hearty and flavorful.

What is Enchilada Soup ?

Enchilada Soup is a creamy soup that combines the comforting and flavorful elements of a classic chicken soup with the bold and savory flavors of Mexican cuisine.

I really like how easy it is to make this recipe in a slow cooker!.

Have you tried my Mexican Fiesta Seasoning recipe?

Made with paprika, cumin, and chili powder, that Mexican seasoning goes great on anything from popcorn to soup such as this one. This enchilada soup could taste great with a bit of fiesta seasoning added to it.

Red enchilada sauce is used to flavor this soup. You can find red enchilada sauce here.

Why we love Enchilada Soup.

Enchilada Soup is easy to make with a 15 minute prep time. It is also loaded with flavors thanks to the seasonings and red sauce that is added to it .

Here is what else we like about this recipe.

• This recipe is perfect for making on a busy weeknight or as a weekend family lunch.
• You can serve this soup as is by itself or with a slice of Cornbread or Jalapeno Poppers.
• Personalizing this soup is as easy as swapping out your seasonings with a different seasoning or adding in a can of beans.
• You can make this recipe about anywhere that you can plug in a slow cooker.
• Creamy Enchilada soup can be filling yet, inexpensive to make.
• Leftovers can be easily stored and reheated.

Ingredients needed to make Enchilada Soup in a Crockpot.

• Chicken Bouillon Added for flavor.
• Water. This is divided.
• Seasonings. salt, onion powder, chili powder, and cumin were used in my soup.
• Chicken Breast. Your chicken breast cut into small cubes.
• Garlic. The garlic should be minced.
• Masa Harina (corn flour). Adds flavor and texture to this soup.
• Red Enchilada Sauce Mild sauce was used in my soup.
• Cheese. Colby cheese was used for my soup. Your cheese should be cut into cubes and then melted before adding it to the slow cooker.

Tips for making the Best Enchilada Soup.

Chicken bread was used to make my soup. Boneless skinless thighs can alternatively be used of you prefer.

More helpful tips for you.

1. My chicken was cut into cubes to make this more of a soup. You could however use shredded chicken if you prefer to.
2. You can make this recipe even easier to make by using pre-cooked chicken such as rotisserie chicken. However, cooking times will vary so keep an eye on your soup while it slow cooks.
3. Masa harina is a different kind of flour made from corn. If needed, you could use corn flour or cornmeal which are close substitutes.
4. For the cheese, use a good melting cheese such as monterey jack, aged cheddar, or colby jack. Even a combination of cheeses could work in this recipe.
5. I have recipes for seasonings that would go great in this soup.
6. You can make this enchilada soup even more hardy by adding canned corn, beans, or even cream cheese.

How to make Slow Cooker Enchilada Soup.

Prep Time: 15 minutes .
Slow Cook Time: 4 hours .
Servings: 10 servings .

1. Broth. In a medium bowl, use a whisk to combine together your chicken bouillon, water (three cups), and seasonings.
2. Chicken. Place your cubed chicken into your slow cooker. Pour your enchilada sauce over the chicken, stir the ingredients, and then repeat this process with the broth from the last step. Then stir in your minced garlic.
3. Cook. Cover the slow cooker and cook on high for three hours.
4. Masa Harina Add the masa harina and the remaining water (one cup) to your slow cooker and stir to combine. Cover the slow cooker and cook for half hour.
5. Cheese. Carefully add the melted cheese to the slow cooker and slow cook for another half hour.
6. Serve. Taste (carefully as it may be hot) and season the soup as desired. Then serve the soup with tortilla chips or as desired.

Expert Tip 👉 If you are using precooked chicken you can skip the cooking portion of the third step (cooking the chicken).

How to store Chicken Enchilada Soup .

Once your soup has fully cooled it can be stored in an airtight container. When properly stored, soup should keep for up to three days in your refrigerator or up to a few months when frozen.

You may also be interested in these chicken recipes.

• Chicken Pot Pie Casserole
• Instant Pot Buffalo Chicken Dip
• Air Fryer Cornflake Chicken Tenders
• Slow Cooker Butter Chicken Recipe
• Crockpot Chicken and Potato Dinner
• Air Fryer Chicken Nuggets (from scratch)

Print the recipe for Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup Recipe, hearty and flavorful creamy soup made with chicken breast,red enchilada sauce, and cheese.

Please see recipe post for further details on this recipe.