Best Chicken Chili Enchilada Soup (Crockpot) (2024)

Chicken Chili Enchilada Soup is a classic crockpot comfort food because it combines the hearty goodness of chicken, beans, and corn with the bold flavors of enchiladas. With its super-easy prep and simple ingredients, this Crockpot Chicken Tortilla Soup is the MVP for busy weeknights or laid-back get-togethers. It brings a mouthwatering Southwestern fiesta that’s hard to beat!

Chicken Chili Enchilada Soup

Chicken Chili Enchilada Soup is a warm and satisfying bowl of goodness that combines the flavors of enchilada sauce, tender chicken, canned corn, zesty Rotel tomatoes, black beans, a touch of small onion, taco seasoning, chicken broth, and creamy cream cheese.

Enchiladas are one of my all-time favorite meals! My mom made them on repeat for dinner because they are so easy to make. This enchilada soup is even easier if you can believe it. Once you chop the onion that is all you have to prep. Pour all the ingredients in and dinner is done.

If you’re a busy mom like me, always on the lookout for a homemade meal that’s easy to whip up. This crockpot chicken tortilla soup is flavorful and comforting which is a lifesaver on those hectic days. I love being able to prep a homemade dish that’s ready at dinnertime.

If you’re a fan of effortless crockpot soups, don’t miss out on these delightful soups like Crockpot Potato Soup with Hashbrowns, Slow Cooker Lasagna Soup, and Sausage and Bean Soup.

This one-pot wonder brings together the convenience of a slow cooker and the bold flavors of a classic enchilada. Chicken Chili Enchilada Soup in the Crockpot is perfect for those days when you want to put a cozy meal on the table without the fuss.

Ingredients for Chicken Chili Enchilada Soup

Let’s dive into the ingredients of Chicken Chili Enchilada Soup in the Crockpot. The star of the show is the enchilada sauce, bringing that delicious Southwestern flair to your bowl.

• Enchilada Sauce: The star ingredient that infuses the soup with the rich and tangy flavors of a classic enchilada, adding a Southwestern flair that makes the dish truly special.
• Chicken Thighs: Tender, shredded chicken provides protein and a meaty texture to the soup, making it hearty and satisfying.
• Canned Corn: Canned corn adds a touch of natural sweetness and vibrant color to the soup, enhancing its overall appeal.
• Rotel Tomatoes: These zesty tomatoes, typically containing green chilies, give a spicy kick to the soup, adding depth and a hint of heat to the flavor profile.
• Black Beans: Hearty black beans contribute a creamy texture and earthy flavor, making the soup more filling and nutritious.
• Small Onion: The small onion, when sautéed, imparts a delicious aromatic base, elevating the overall taste and fragrance of the soup.
• Taco Seasoning: Taco seasoning is a blend of spices that introduces a medley of flavors, including cumin, chili powder, and paprika, giving the soup its Southwestern charm.
• Chicken Broth: Chicken broth is the liquid foundation that provides a savory base for the soup.
• Cream Cheese: Cream cheese adds a creamy consistency to the soup, balancing the spiciness and giving it a delightful, rich quality.

Chicken Chili Enchilada Soup in the Crockpot is more than just a mouthful to say – it’s a mouthful of pure, homemade goodness that your family will love. Whether it’s a busy weeknight or a lazy weekend, this recipe is your go-to for a quick, satisfying meal. So, let’s get started on how to make Chicken Chili Enchilada Soup in the Crockpot. I promise this one will have your family asking for seconds. It’s homemade, it’s easy, and it’s a winner in my book.

How To Make Chicken Chili Enchilada Soup

Instructions:

1. Prepare Your Ingredients: Start by gathering and preparing all your ingredients. Chop the small onion.
2. Sear the Chicken Thighs (Optional): For extra flavor, you can sear the chicken thighs in a hot skillet with a bit of oil until they are browned on both sides. This step is optional but adds depth to the soup.
3. Assemble in the Crockpot: Place the uncooked chicken thighs, enchilada sauce, diced Rotel tomatoes, black beans, whole kernel corn, chopped onion, and taco seasoning in your Crockpot.
4. Add Chicken Broth: Pour the chicken broth over the other ingredients in the Crockpot. This provides the liquid base for the soup.
5. Cook on Low: Set your Crockpot to cook on low for 6-8 hours. Slow cooking allows the chicken to become tender and the flavors to meld together.
6. Shred the Chicken: After 4-6 hours, remove the chicken thighs from the Crockpot and shred them using the meat shredders or two forks. The chicken should be tender and easy to shred at this point.
7. Stir in Cream Cheese: Add the softened cream cheese cubes to the Crockpot and stir well to incorporate the cream cheese into the soup. This adds creaminess and richness to the dish.
8. Return Shredded Chicken to Crockpot: Place the shredded chicken back into the Crockpot and stir to combine it with the rest of the soup.
9. Let It Thicken: Continue cooking for another 10 minutes to allow the cream cheese to fully melt and the soup to thicken to your liking. If the soup is too thick, you can add more chicken broth to reach your desired consistency.
10. Serve and Enjoy: Ladle the Chicken Chili Enchilada Soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, avocado, or fresh cilantro. Serve it hot and enjoy!

This Crockpot Soup recipe is perfect for those days when you want a flavorful, homemade meal with minimal effort. Enjoy your Chicken Chili Enchilada Soup!

Tools for this Recipe

Check out all my kitchen essentials here. (Amazon affiliate links)

• Crockpot
• Knives
• Crockpot Liners
• Chicken Shredders

Topping Ideas for Crockpot Chicken Tortilla Soup

• Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
• Sour cream or Greek yogurt
• Diced avocado or guacamole
• Sliced jalapeños or pickled jalapeño rings
• Fresh cilantro leaves
• Lime wedges for a zesty kick
• Sliced green onions or scallions
• Crushed tortilla chips for a satisfying crunch
• Salsa or pico de gallo for added freshness
• Diced tomatoes for a burst of color
• Sliced black olives for a briny flavor
• Chopped fresh cilantro or parsley for a herbal touch

Stovetop Instructions for Chicken Chili Enchilada Soup

1. Sear the Chicken Thighs: Heat a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Add a bit of oil and sear the chicken thighs for a few minutes on each side until they are browned. Remove the chicken and set it aside.
2. Sauté the Onion: In the same pot, add the chopped onion and sauté for a few minutes until it becomes translucent and fragrant.
3. Add Ingredients: Return the seared chicken to the pot, and add the enchilada sauce, diced Rotel tomatoes, black beans, whole kernel corn, taco seasoning, and chicken broth.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks.
6. Stir in Cream Cheese: and stir in the softened cream cheese cubes. Continue to simmer for another 10-15 minutes, stirring occasionally, until the cream cheese is fully melted and the soup has thickened.
7. Serve: Ladle the Chicken Chili Enchilada Soup into bowls, garnish with your favorite toppings and serve hot.

Stovetop cooking provides a quicker alternative to enjoy this delicious soup. Be sure to monitor the simmering time to ensure the chicken is fully cooked. Adjust the seasoning according to your taste. Enjoy your homemade Chicken Chili Enchilada Soup!

Substitutions for Chicken Enchilada Soup

• Chicken Thighs: If you prefer, you can use boneless, skinless chicken breasts or a plant-based protein like tofu. You could even omit the chicken for a vegetarian version.
• Enchilada Sauce: Homemade enchilada sauce or salsa can replace store-bought enchilada sauce.
• Rotel Tomatoes: Regular canned diced tomatoes, with or without green chilies work too!
• Black Beans: Kidney beans, pinto beans, or any canned beans of your choice are suitable substitutes for black beans.
• Whole Kernel Corn: Frozen or fresh corn kernels can replace canned corn, with adjustments to cooking time if needed.
• Taco Seasoning: Create your own taco seasoning blend with ground cumin, chili powder, paprika, garlic powder, onion powder, and a touch of cayenne pepper. Use a mild taco seasoning mix for milder flavor.
• Chicken Broth: Swap with vegetable or beef broth to suit your dietary preferences or desired flavor profile.
• Cream Cheese: Lighten the soup by using Greek yogurt or sour cream instead of cream cheese. Choose a dairy-free cream cheese alternative for a vegan version.

7 Reasons Why You Need to Make Chicken Chili Enchilada Soup in the Crockpot

1. Effortless Preparation: Using a slow cooker, this recipe is incredibly easy to make. You can simply toss the ingredients into the Crockpot, set it, and forget it, making it perfect for busy days.
2. Customizable: You can easily tailor this recipe to your preferences by adjusting the level of spiciness with more or less Rotel tomatoes or using your favorite toppings like cheese, sour cream, or avocado.
3. One-Pot Wonder: Minimal cleanup is required since the entire dish is prepared in one pot – the Crockpot. This is a major time-saver and a convenience for busy home cooks.
4. Easy Ingredients: The ingredients used, such as canned corn, Rotel tomatoes, and black beans, are pantry staples, making this a great go-to recipe for using what you have on hand.
5. Comforting and Warming: Chicken Chili Enchilada Soup in the Crockpot is a comforting dish, ideal for cold days or when you need a cozy, heartwarming meal.
6. Cost-Effective: The ingredients for this recipe are generally budget-friendly, making it an affordable choice for feeding the family.
7. Leftovers: This soup reheats beautifully, so any leftovers can be enjoyed for the next day’s lunch or dinner.

Chicken Chili Enchilada Soup in the Crockpot is a fantastic recipe that checks all the boxes for a delicious, convenient, and family-friendly meal option.

Budget-Friendly Dinner Idea- Crockpot Chicken Tortilla Soup

Chicken Chili Enchilada Soup is a fantastic budget-friendly recipe that maximizes the use of pantry staples.The ingredients are often items you may already have in your pantry, making a shorter shopping list.

This not only helps cut down on grocery expenses but also minimizes food waste by utilizing what’s on hand. With simple substitutions (listed below) available for various ingredients, this recipe offers flexibility. You can check out what you have on hand to stay on budget and then just pick up a few items for the week.

Enchilada Soup is a comforting and satisfying meal that doesn’t break the bank. Making this recipe is a great option for both busy weeknight dinners and cost-conscious meal planning.

What to Serve with Chicken Chili Enchilada Soup

This Chicken Chili Enchilada Soup can be served as a dinner on its own with toppings. However, if you are looking to serve some side there are quick ones you can prep. Zesty Mexican rice, Elote Corn are both delicious and easy. Cornbread is one of my favorite sides to soak up the delicious flavors. Alternatively, consider serving it alongside a vibrant Mexican coleslaw or a refreshing salad for a balance of textures.

Pair this Crockpot Chicken Tortilla Soup with guacamole and chips to create a creamy contrast, enhancing its Southwestern flavors. This combination offers a satisfying, well-rounded meal.

Mexican cornbread, the freshness of a salad, or the creaminess of guacamole are all great side choices with this Crockpot Soup.

Soup Bar Party Idea

Chicken Chili Enchilada Soup is an ideal choice for hosting a soup bar at your next Mexican-themed gathering or party. Its rich, Southwestern flavors and creamy texture make it a crowd-pleaser that appeals to a wide range of tastes. With its hands-off slow-cooker preparation, Chicken Chili Enchilada Soup allows you to unwind and savor the party. This recipe makes an excellent choice for hosts who want to enjoy their own gathering.

What makes it especially perfect for a soup bar is its versatility. You can offer toppings like cheese, sour cream, avocado, herbs, and tortilla strips for customized bowls. A Chicken Chili Enchilada Soup bar warms up gatherings, ensuring everyone’s happiness.

How to Store Leftovers

This soup tastes even better the following day as the flavors meld together. Creating leftovers that everyone will love.

To store leftovers in the fridge, begin by allowing them to cool to room temperature. Next, transfer the leftovers into airtight containers.

Don’t forget to label the containers with the date to keep track of freshness. When placing them in the fridge, choose a shelf rather than the door to maintain a consistent temperature. For the best taste and safety, aim to consume the leftovers within 3-4 days.

Before serving, be sure to reheat them thoroughly. If the soup is too thick you can add some chicken broth or water to thin it out.

Freezer Friendly Meal

This soup is an excellent freezer friendly option. This recipe is freezer-friendly because it retains its flavors and quality when stored for later enjoyment, making meal planning convenient.

First, allow the soup to cool completely at room temperature. Afterward, ladle the soup into airtight containers, making sure to leave some space at the top for expansion, or consider using freezer-safe bags for conveniently portioned servings. It’s essential to label each container or bag with the date and the name of the soup for easy identification.

Next, place the containers or bags in the refrigerator for a few hours to chill further. Once the soup has adequately cooled in the fridge, transfer them to the freezer, ensuring they are well-sealed to prevent freezer burn. For longer storage, you might want to consider using vacuum-sealed bags or containers specifically designed for the freezer.

When it’s time to reheat, the recommended method is to thaw the soup in the refrigerator overnight, followed by reheating on the stove or in the microwave. While frozen Chicken Chili Enchilada Soup can be stored for 2-3 months. It’s best enjoyed within the first month for optimal flavor and texture.