Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup has all the flavors of creamy chicken enchiladas without any hassle. Made with taco chicken and real cheddar cheese, it’s an easy recipe that’ll warm you right up.

Slow Cooker Chicken Enchilada Soup is the soup version of one of my favorite Tex-Mex meals, Creamy Chicken Enchiladas. Not only is it easier to make; I can throw it together in the slow cooker and let it simmer all afternoon.

While I prefer to make this soup with taco chicken I’ve already cooked, you can always use leftover chicken or even fajita style chicken. Just make sure it’s cooked before you throw the soup together.

You can slice tortillas into smaller squares or triangles and add to the soup for the last 30 minutes or so of cook time; because at least one person in my house is counting carbs, I prefer to keep the tortillas out, slice into larger triangles and serve alongside the soup.

It’s totally up to you. You can even serve it with crispy tortilla chips. 

Tips for how to make Chicken Enchilada Soup in your slow cooker:

Gather your ingredients… You’ll need chicken broth, extra sharp cheddar cheese, Roma tomatoes, a large bell pepper, a large onion, garlic, Taco Chicken, heavy whipping cream, sea salt, ground black pepper, flour tortillas, and whatever you want for garnish (sour cream, guacamole or avocado, more cheese, fresh tomatoes, green onions, etc.)

1. Shred the cheese.
2. Wash and dice the Roma tomatoes.
3. Wash and mince the bell pepper.
4. Mince the onion and garlic.
5. Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and taco chicken to the slow cooker, stirring together.
6. Stir the heavy whipping cream into your soup mixture.
7. Next, add and stir in the salt and pepper.
8. Cook on high for about 4 hours, or on low for about 6 to 8 hours.
9. If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time. Otherwise, you can slice tortillas into triangles and just serve alongside the soup.
10. Serve with all the goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.

Soup is quite possibly the ultimate comfort food (well, besides a good juicy burger anyway). There’s just something so soothing and comforting about a creamy soup, simmering away in the slow cooker.

Other chicken soups you may enjoy:

• Olive Garden Chicken & Gnocchi Soup
• Slow Cooker White Chicken Chili
• Instant Pot Chicken Noodle Soup

Kitchen tools you may need to make Creamy Chicken Enchilada Soup

Slow Cooker – My slow cooker’s been with me for a long time now. It’s made my family some really delicious meals, including this soup.
Cutting Board and Vegetable Cleaver – Perfect for prepping all your ingredients.
Heat-Resistant Spatula – Works well for stirring, mixing, and scraping the side of your pan.
Soup Bowls – Who doesn’t love a pretty bowl?

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Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup has all the flavors of creamy chicken enchiladas without any hassle. Made with taco chicken and real cheddar cheese, it's an easy recipe that'll warm you right up.

Cuisine Main Dish

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings 6 to 8

Ingredients

• 4 cups chicken broth
• 1 1/2 cups extra sharp cheddar cheese
• 3 Roma tomatoes
• 1 large bell pepper
• 1/2 large onion
• 1 teaspoon garlic
• 1 cup taco chicken
• 2 cups heavy whipping cream
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 3 to 5 flour tortillas
• Sour cream guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc. for garnish

Instructions

1. Shred the cheese.
2. Wash and dice the Roma tomatoes.
3. Wash and mince the bell pepper.
4. Mince the onion and garlic.
5. Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and taco chicken to the slow cooker, stirring together.
6. Stir the heavy whipping cream into your soup mixture. 
7. Next, add and stir in the salt and pepper.
8. Cook on high for about 4 hours, or on low for about 6 to 8 hours.
9. If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time. Otherwise, you can slice tortillas into triangles and just serve alongside the soup.
10. Serve with all the goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.

Recipe Notes

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