Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup Recipe – creamy, rich soup loaded with tomatoes, green chilis, black beans, and shredded chicken!

This soup is rich, creamy, and good – and all you need to do is drop it in a slow cooker and let it do it's thing!

You can also use pre-cooked chicken, leftover chicken, or previously cooked shredded chicken in this soup for even more flavor.

While this recipe includes black beans, which are not keto diet approved, this soup can be made keto by omitting the beans, or replacing them with diced cauliflower, bell peppers, or other vegetable that fits into your diet's macros.

We hope you love this soup as much as we do!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What Chicken To Use For Enchilada Soup

If you'd like to skip some of the cooktime of this soup, you can use our easy boiled chicken recipe for good, flavorful shredded chicken.

You can also use leftover chicken, shredded, or a store-bought rotisserie chicken that you've shredded to bypass much of this enchilada soup's cooking time.

We're calling for chicken breasts – but you can also use chicken thighs if you prefer dark meat.

If using chicken thighs, remove any fat, skin, or bones before cooking and shredding.

Other Easy Chicken Recipes

We love good, easy chicken recipes here – and have a thing for great chicken dishes!

check out our air fryer chicken drumstickslemon garlic parmesan chicken wingscreamy chicken thighs with mushroomsor chicken broccoli soup for some of our reader favorites!

You can find our complete chicken recipe archives here.

Serve it with

This soup is good alongside chicken tacos or cheesy taco skillet – as well as many of your other favorite recipes!

We're rounding up our favorite meals to pair with this soup here:

• Bacon Wrapped Cheddar and Garlic Jalapeno Poppers
• The Best Easy Buttery Soft Dinner Rolls Recipe
• Corn and Black Bean Pasta Salad with Cilantro Lime Yogurt Dressing
• Spicy Pineapple Mango Salsa – Whole Foods Knockoff
• Restaurant Style Instant Pot Pinto Beans
• Avocado Tomatillo Salsa Recipe
• Cheesy Taco Stuffed Avocados
• Easy Fried Tortilla Chips and Cheesy Green Chile and Pepper Dip

Recipe FAQs

Can we make keto chicken enchilada soup?

To make this soup keto approved, please omit black beans from this recipe.

How long does enchilada soup keep?

This soup can be stored in an airtight container in the refrigerator for up to four days – or frozen for up to four months.
Reheat to piping hot when serving leftovers.

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Avdaye Favorites

If you love this easy enchilada soup recipe, check out our other reader favorite recipes!

These tried and true recipes are loaded with family friendly flavor everyone will love!

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Ingredients

• 4 boneless skinless chicken breast
• 1 can black beans, drained
• 1 10 oz can diced tomatoes and green chili
• 1 16 oz bottle herdez salsa verde
• 1 cup shredded Mexican four cheese, or taco blend
• 32 oz chicken broth
• ¼ cup sour cream
• ¼ cup heavy whipping cream
• 1 jalapeño, sliced
• 2 tbsp chopped cilantro
• 1 avocado, sliced
• Salt & pepper, to taste

Method

1. Season chicken breasts with salt and pepper
2. Spray slow cooker with non stick cooking spray.
3. Place chicken breasts at the bottom of the slow cooker.
4. Drain black beans and add to the slow cooker. Then add tomatoes with green Chilies, the entire contents of salsa verde bottle, Mexican cheese, and chicken broth.
5. Cover and cook on high for 3 hours. (Or low 5 hours)
6. Remove and shred the chicken.
7. Add back to the slow cooker.
8. Stir in sour cream and heavy whipping cream.
9. Cover and cook on high for 30 minutes.
10. Serve and garnish with jalapeño slices, cilantro, and avocado slices.
11. Enjoy!