Crockpot Enchilada Soup

When you're craving a chicken enchilada from your favorite Mexican restaurant and don't want all extra calories, try this chicken enchilada soup. Warm and comforting and perfect for Winter.

Do you love chicken enchiladas? Then you are going to love this soup and the slow cooker does all the work for you! Prep all the ingredients the night before and in the morning you can toss all the ingredients into the slow cooker and dinner is ready when you get home.

If you like crock pot recipes please try Weight Watchers Zero Point Cabbage Soup, Crock Pot Potato Soup, or Crock Pot Turkey Chili!

Jump to:

• Ingredients Needed
• How to make Chicken Enchilada Soup
• Toppings for Enchilada Soup
• Recipe FAQS
• Crockpot Enchilada Soup

Ingredients Needed

• Black beans, rinsed and drained - are a convenient and versatile ingredient that can be used in a variety of dishes. They are a great source of protein and fiber, and can be added to salads, soups, stews, and even dips.
• Rotel diced tomatoes and jalapenos - When purchasing canned diced tomatoes, it is important to read the label and choose a product with no added salt or sugar if you are looking for a healthier option.
• Frozen corn ½ cup onion, chopped - or fresh corn from the cob
• Bell pepper, diced
• Enchilada sauce - I love using Trader Joes Enchilada sauce
• Low sodium chicken broth - The best type of stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
• Chicken breasts - They’re lean and quick-cooking and always come out juicy and tender. Use an instant-read thermometer to make sure that the chicken is not over cooked.
• Monterrey Jack cheese - I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture.
• See the recipe card below for a full list of ingredients and measurements.

How to make Chicken Enchilada Soup

Chop the onion and bell pepper.

Dump or empty out the can of black beans,  Rotel tomatoes, chicken broth, and enchilada sauce into the slow cooker.

Add in the chicken, frozen corn, pepper, and onion.

Set your slow cooker for 8 hrs if you have one of those digital crock pots.

Toppings for Enchilada Soup

• Plain Greek Yogurt -0 points
• More Cheese - I prefer reduced fat cheese to fat-free cheese. I find that Fat-Free cheese doesn't melt very well
• Tortilla Strips or Good Thin corn crackers
• Avocado - for avocados I like to weigh the amount on a food scale to figure out points for them
• Lime 0 points
• Cilantro 0 points

Recipe FAQS

How to Freeze Enchilada Soup?

Let the soup cool completely. Transfer to gallon size freezer bags and seal it shut. Write the date on the bag and it can last for up to 2 to 3 months in the freezer. When you are ready to reheat the soup take it out of the freezer and let it defrost overnight. Sometimes if I leave something to defrost overnight in the fridge it will still not be ready the next day and I'll just leave it to sit out overnight. Reheat the enchilada soup in the microwave or on a stove top.

How do I store leftovers? 

Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic,  whatever!  Make sure to store any leftovers in an airtight container. 

More Soup Recipes

Slow Cooker Potato Soup 

Slow Cooker Taco Soup 

Lasagna Soup 

Cheeseburger Soup

If you tried this  Crock Pot Enchilada Soup  any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

Print

What you'll do:

In a crockpot, combine drained beans, tomatoes, corn, onion, and jalapeno. Place the chicken breasts on top of the mixture. Pour chicken broth and enchilada sauce over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.