This creamy Chicken Enchilada Soup recipe is made from scratch in the slow cooker, and has the best flavor! It only requires 20 minutes of prep; perfect to make first thing in the morning on a busy weekday!
Looking for more soup recipes? Try my Chicken Noodle Soup, Classic Homemade Chili, or Clam Chowder!
![A bowl of chicken enchilada soup, served with sour cream, shredded cheese and chopped avocado on top.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/10/Chicken-Enchiilada-Soup-Web-11.jpg)
What I love about the recipe:
- Fresh Ingredients – No canned enchilada sauce, and lots of fresh and tasty ingredients.
- Easy – Sauté the veggies and sear the chicken first thin in the morning, then throw everything in the crockpot and let it do the work.
- Pantry Ingredients – No trip to the store– you probably already have everything on hand! You can substitute chicken breasts, if needed (skip the searing part).
How to make Enchilada Soup:
Sauté vegetables in a hot skillet with a little oil. Add them to the slow cooker.
![Chopped veggies sautéing in a skillet.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/10/Chicken-Enchiilada-Soup-Web-1.jpg)
Sear chicken in the same hot skillet, until browned on both sides (add more oil to the pan if needed).
![Chicken thighs searing in a skillet.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/10/Chicken-Enchiilada-Soup-Web-3.jpg)
Add spices, chicken broth, and diced tomatoes to slow cooker. Add chicken thighs and corn tortillas.
![Veggies, broth, chicken thighs and corn tortillas in a slow cooker, ready to cook enchilada soup.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/10/Chicken-Enchiilada-Soup-Web-4.jpg)
Cook on high for 3, or low for 5-6 hours, and then remove chicken and shred it.
Blend soup broth until it’s smooth.
![Enchilada soup broth pureed in a blender, then poured in a slow cooker.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/10/Chicken-Enchiilada-Soup-Web-14-scaled.jpg)
Pour pureed broth back in slow cooker then stir in shredded chicken, green chiles and black beans. Add some cream for creaminess and thickness (if desired).
![Homemade chicken enchilada soup ladled into a bowl.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/10/Chicken-Enchiilada-Soup-Web-7.jpg)
Storage and Freezing Instructions:
Store enchilada soup in the refrigerator for 3-4 days after making. Reheat in the microwave or on the stovetop.
To Freeze: Allow soup to cool completely. Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw soup in the refrigerator overnight and simmer on the stove until warm, or warm in the microwave.
Variations:
- Chicken Breasts: although I think chicken thighs cook best in the slow cooker without drying out, you can substitute chicken breasts. They will cook quicker.
- Instant Pot Chicken Enchilada Soup
- To thicken the soup: The soup should have a slight thickness from the corn tortillas and the cream, but if you want it thicker, you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
- Loaded Enchilada Soup: feel free to load this soup with more hearty ingredients, like cooked rice, shredded cheese, corn, and more sautéed veggies.
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Recipe
![A bowl of chicken enchilada soup, served with sour cream, shredded cheese and chopped avocado on top.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/10/Chicken-Enchiilada-Soup-Web-11-500x500.jpg)
Chicken Enchilada Soup
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion , chopped
- 5-6 cloves garlic , chopped
- 2 carrots , peeled and chopped
- 2 ribs celery , chopped
- 1 bell pepper , chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano leaves
- 3/4 teaspoon paprika
- 6 cups low-sodium chicken broth
- 14.5 ounce can diced tomatoes
- 4-5 skinless chicken thighs (bone in or boneless)
- 5-6 6 inch yellow corn tortillas
- salt and freshly ground black pepper , to taste
- 1 can black beans
- 4 ounce can diced green chiles
- 1/2 cup heavy whipping cream
For topping:
- green onion , chopped for topping
- sour cream , for topping
- shredded cheddar or pepper jack cheese , for topping
- fresh cilantro , for topping
- avocado , chopped
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Once hot, add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until vegetables are tender.
- Add to slow cooker, along with chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add the chicken broth and diced tomatoes.
- In the same pan you cooked the chicken, add another drizzle of olive oil over high heat. Sear the chicken for 1-2 minutes on both sides, just until brown.
- Add chicken to the slow cooker along with the corn tortillas. Cook on high for 3 hours or low for 5-6 hours.
- Remove chicken to a plate, shred the meat and remove any bones.
- Ladle the soup from the slow cooker into a blender, in batches, and blend until smooth.
- Return pureed soup to the slow cooker, along with shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.
- Serve topped with green onions, sour cream, cheese, avocado, cilantro.
Notes
Nutrition
Did You Make This Recipe?
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I originally shared this recipe November 2014. Updated September 2018 and November 2021.
Adapted from Our Best Bites
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Surpringly good. I didn’t understand the blending, but definitely the right move.
This was fantastic. I followed the directions almost to a tee – it was great. Everyone told me to put this into the rotation. Try it!
Very yummy and fresh. I used fresh oregano from my garden and served with corn muffins. Definitely a keeper.
What size can of beans, there are a couple.
You’ll need one 15 oz can. Enjoy!
Yummy! Can’t get enough of this soup!