Slow-Cooked Chicken Enchilada Soup Recipe
Slow-Cooked Chicken Enchilada Soup Recipe photo by Taste of Home
Next Recipe

Slow-Cooked Chicken Enchilada Soup Recipe

Read Reviews
5 6 7
Publisher Photo
This soup delivers a big bowl of summery comfort. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 8 servings


  • 1 tablespoon canola oil
  • 2 Anaheim or poblano peppers. finely chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts
  • 1 carton (48 ounces) chicken broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
  • 1/3 cup minced fresh cilantro
  • Optional toppings: shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

Nutritional Facts

1-1/2 cups (calculated without optional toppings): 125 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1102mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 14g protein.


  1. In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
  2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 8 servings (3-1/4 quarts).
Originally published as Slow-Cooked Chicken Enchilada Soup in Simple & Delicious August/September 2015

Reviews for Slow-Cooked Chicken Enchilada Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
DianeC23 User ID: 141506 247690
Reviewed Apr. 30, 2016

"Very tasty! I used green peppers (Anaheim?) because my husband doesn't like spicy foods. We topped it with sour cream and shredded cheese! Delicious! I'll be making this again!"

ms11145 User ID: 1604521 242991
Reviewed Feb. 1, 2016

"Great soup. I also added a can of black beans and a can of corn just to add more substance."

PageRD User ID: 5881442 241478
Reviewed Jan. 10, 2016

"Oh. My. Gosh. This soup is so tasty and easy to make, it will become a part of my permanent soup collection. I used the poblanos and the mildest Mexican tomatoes, then I topped it with a little cheese, sour cream, and tortilla strips. I can't wait to make it again!"

icunrse User ID: 6357713 236099
Reviewed Nov. 1, 2015

"I just made this soup. It is so tasty! I made it as the recipe calls, but didn't put in hot sauce. We don't like things too spicy. I topped it with shredded cheddar cheese and sour cream. I couldn't wait to eat it and forgot about the tortilla strips! I'll definitely make this again. It has the same flavors as chicken tortilla soup, without beans. It's really a recipe keeper!"

Angel182009 User ID: 6228642 233168
Reviewed Sep. 19, 2015

"This soup had a great flavor. I made this when I had company over and everyone loved it and had to get seconds! I did leave out some peppers to cut down on the spice factor."

BrittneyR User ID: 5831536 229685
Reviewed Jul. 17, 2015

"We loved this soup! Quick, easy and full of flavor! We ate it topped with sour cream, chips, cheese and avocado. I think next time I may try adding a can of black beans."

Loading Image