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orange Fire-King soup bowl with chicken enchilada soup, tortilla triangle, sour cream, and green onions

Slow Cooker Chicken Enchilada Soup

How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!
4.63 from 24 votes
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Course: Soups & Stews
Cuisine: American
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8 servings
Calories: 494kcal
Author: Mel Lockcuff

Ingredients

  • 4 cups chicken broth
  • 1 1/2 cups extra sharp cheddar cheese shredded
  • 3 Roma tomatoes diced
  • 1 large bell pepper minced
  • 1/2 large yellow onion minced
  • 1 teaspoon garlic minced
  • 1 cup chicken *shredded
  • 2 cups heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 flour tortillas **optional

Instructions

  • Prep the vegetables by washing, chopping, and mincing.
  • Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.
  • Stir the heavy whipping cream into your soup mixture. 
  • Next, add and stir in the salt and pepper.
  • Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
  • 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. 
  • Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.

Notes

*You can use leftover chicken, rotisserie chicken, fajita chicken, or our favorite taco chicken to make this soup.
**Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

Nutrition

Serving: 1g | Calories: 494kcal | Carbohydrates: 16g | Protein: 19g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1118mg | Fiber: 1g | Sugar: 4g
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