Have you ever been digging into a chicken enchilada and thought, this would be even better if I were eating it with a spoon? No, is it just us?
Well, we took apart the beloved Mexican dish and reimagined it as a soup. We led with southwestern flavors from poblano peppers, cumin and enchilada sauce, and added lean protein from shredded chicken. This healthier, homemade take on enchiladas doesn’t require much more than popping the ingredients into a slow cooker and going about your day. But if you don’t have a slow cooker, we’ve got your back in our recipe variations below.
While comforting, this dish is fiber-and-protein-filled for a nourishing weeknight dinner (and you can easily freeze it for future meals.) We love it alongside some cornbread or margaritas for the adults.
Slow Cooker Chicken Enchilada Soup Ingredients
- Anaheim or poblano peppers: These large, green peppers are more savory than spicy, adding smokiness and complexity to the flavors in the soup. Poblano peppers are slightly more spicy than Anaheims (although not by much)—both are relatively mild.
- Onion: Aromatic and savory, onion (yellow onion is usually best in a soup) also adds a little touch of sweetness
- Garlic: Bold and aromatic, garlic provides a key, savory flavor to this meal. Fresh garlic will have the strongest flavor, so opt for that over pre-minced garlic or powder.
- Chicken: The primary protein in your dish, this chicken will be shredded for tender bites.
- Chicken broth: This is the liquid base for your soup. Using chicken broth amplifies the savory flavors for a more dynamic dish.
- Mexican diced tomatoes: This refers to diced tomatoes mixed with other ingredients, often green chilis. If you can’t find this, make your own mix of diced tomatoes and canned green chilis for a similar southwestern-inspired taste.
- Enchilada sauce: Enchilada sauce typically includes flavors like chiles, tomatoes, cumin and oregano. It’s not usually that spicy.
- Tomato paste: This paste helps increase the enchilada flavor with a very concentrated taste of tomatoes.
- Chili powder: This is where you’ll get the heat and a little bit of smokiness.
- Cumin: Earthy and warm cumin compliments the other flavors and spices in the enchilada sauce, helping the dish taste more vibrant.
- Chipotle hot pepper sauce: While optional, a chipotle hot pepper sauce will, unsurprisingly, increase the heat, while also lending a savory, smokey flavor.
- Cilantro: Bright and herbal, cilantro lifts the heavier flavors. If you don’t like the taste of cilantro, you can omit it.
- Cheddar cheese: An optional topping, cheddar cheese has a sharp flavor that adds dimension to your soup. For best results, shred the cheese yourself!
- Avocado: An optional topping, avocado can help tame the hotter flavors and add a rich, healthier creaminess.
- Sour cream: An optional topping, sour cream can balance the heat from the chili powder and hot sauce while providing a well-balanced tang.
- Tortilla strips: An optional topping, tortilla strips add a little extra crunch.
Directions
Step 1: Prepare the aromatics
In a large skillet, heat the oil over medium heat. Add the peppers and onion and cook them until tender, or about six to eight minutes. Add the garlic and cook for one minute longer.
Step 2: Make the soup
Transfer the pepper mixture and the chicken to a 5- or 6-quart slow cooker. Stir in the broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low for six to eight hours, or until the chicken is tender (a thermometer should read at least 165°F).
Step 3: Shred the chicken
Remove chicken from slow cooker. Shred with two forks then return to slow cooker. Stir in the cilantro and serve with your desired toppings.
Slow Cooker Chicken Enchilada Soup Variations
- Make it on the stove: Don’t have a slow cooker? You can also make this on the stove in a large pot or Dutch oven.
- Chicken out: If you’re busy or have leftovers, you could use pre-made chicken or rotisserie chicken in this enchilada soup recipe.
- Spice it up: If you prefer a little more spice try adding a jalapeño or serrano pepper. A habanero will really crank up the heat.
- Pump it up: Increase the dish’s protein, fiber and texture by adding in corn and/or black beans.
How to Store Slow Cooker Chicken Enchilada Soup
Let your crockpot chicken enchilada soup cool, and transfer it to airtight containers. It can be stored for up to three days in the fridge. Reheat it on the stove or in the microwave.
Can you freeze this cooker enchilada soup recipe?
Cool the soup, place it in freezer-friendly containers (including freezer bags, which can help save space) and store it in the freezer for up to three months. To use, partially thaw it in the refrigerator overnight. Heat it through in a saucepan, stirring occasionally. If necessary, add a little water to thin it out.
Slow Cooker Chicken Enchilada Soup Tips
What can I substitute for enchilada sauce?
You could use tomato sauce instead in this chicken enchilada soup. This will be milder, so you could season with additional spices if you’re seeking a little bit more flavor.
How will I know the chicken is cooked?
Chicken is cooked when it reaches an internal temperature of 165° at the thickest part of the thigh (a meat thermometer can alleviate any doubts). The meat should be white all the way through with no hints of pink.
Can I make this dish vegetarian?
For sure! Just remove the chicken and use vegetable broth instead of chicken broth. Try adding in some black or pinto beans instead for protein.
