Crockpot Recipes

January 12, 2026

Slow Cooker Chicken Enchilada Chili Soup: 7 Comforting Savors

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Difficulty Easy

Recipe by

Mia

124 Views • 9 min read

Slow Cooker Chicken Enchilada Chili Soup: 7 Comforting Savors

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There’s something so comforting about a hearty bowl of soup, isn’t there? It warms you from the inside out, especially on those chilly evenings when you just want to snuggle up with something delicious. My absolute favorite in this category has to be my Slow Cooker Chicken Enchilada Chili Soup. Trust me, it’s a lifesaver on busy days! I can throw everything into the slow cooker before heading out, and when I come back, my kitchen is filled with the most incredible aromas. It’s like a warm hug waiting for me, ready to be devoured.

What I love most about this soup is how it combines the fabulous flavors of enchiladas with the heartiness of chili. And the best part? It’s so easy to make! I often whip this up when I know I’ll have a long day ahead, and it never fails to impress my family. They dive into bowls of this soup with big smiles, which makes all the prep worth it. Plus, it’s gluten-free, so it fits perfectly into our meal rotation. So, grab your slow cooker and let’s get cooking – you’re going to love this!

Ingredients List

2 lbs chicken breast
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 packet enchilada sauce mix
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish (optional)

How to Prepare Instructions

Slow Cooker Chicken Enchilada Chili Soup - detail 1

Preparing the Chicken

First things first, let’s get that chicken ready! I like to use boneless, skinless chicken breasts for this recipe. Just toss the whole 2 lbs of chicken right into the slow cooker. No need to fuss over cutting it up before cooking; it’ll shred beautifully later!

Adding the Vegetables

Now it’s time to add some colorful veggies! Grab a can of black beans and corn, drain them, and toss them in with the chicken. Next, open a can of diced tomatoes and pour that in too. Don’t forget to chop up one onion and mince those 2 cloves of garlic! The aroma of garlic cooking is simply irresistible, and it adds such a depth of flavor. Stir everything together a bit so it’s all mixed up nicely.

Combining the Ingredients

Next, we’re going to pour in 2 cups of chicken broth. This is where the magic starts to happen! Then, grab that packet of enchilada sauce mix and sprinkle it over the top. Add in the cumin, chili powder, and season with salt and pepper to taste. Now, give everything a good stir. You want to ensure all those spices and flavors are evenly distributed throughout the soup. It should smell incredible already!

Cooking Time

Cover your slow cooker and set it to cook. You’ve got options here! If you’re in a hurry, you can cook it on high for about 3-4 hours. But if you want to let those flavors really develop, go for low and let it simmer for 6-8 hours. Trust me, the longer it cooks, the better it gets! Just check it a bit before the time is up—if the chicken shreds easily, you’re all set!

Shredding the Chicken

Once your cooking time is up, it’s time to shred that chicken! You can use two forks for this or if you’re feeling a bit fancy, a hand mixer works like a charm to shred the chicken quickly. Just make sure to do this right in the slow cooker; it’ll soak up all that delicious broth and flavor!

Serving Suggestions

Now for the fun part—serving! Ladle that delicious soup into bowls and consider topping it with some shredded cheese and fresh cilantro for that perfect finishing touch. And don’t forget the tortilla chips on the side for a crunchy contrast! Trust me, your tastebuds are going to thank you!

Why You’ll Love This Recipe

Quick preparation with just 15 minutes of active time before the slow cooker takes over.
Rich, bold flavors that combine the best of enchiladas and chili in one comforting bowl.
Gluten-free, making it suitable for those with dietary restrictions.
Family-friendly—kids love it, and it’s a great way to sneak in veggies!
Perfect for meal prep; make a big batch and enjoy leftovers throughout the week.
Freezes beautifully, so you can have a delicious homemade meal ready whenever you need it.
Customizable to suit your taste—add more spices or toppings as you like!

Tips for Success

Okay, let’s make sure your Slow Cooker Chicken Enchilada Chili Soup turns out absolutely perfect! Here are some of my top tips that I’ve learned along the way:

Adjust the Spices: Don’t be afraid to play with the spice levels! If you like a little heat, add some diced jalapeños or a pinch of cayenne pepper. Conversely, if you’re serving kids or prefer it milder, you can cut back on the chili powder.
Storage is Key: If you have leftovers (which I hope you do because it’s so good!), store the soup in airtight containers in the fridge for up to 4 days. It also freezes wonderfully—just make sure to let it cool completely before freezing it, and use it within 2-3 months for the best flavor.
Reheating: When you’re ready to enjoy the leftovers, you can reheat it on the stovetop over medium heat or in the microwave. If it seems a little thick, just add a splash of chicken broth to bring it back to life!
Serving Ideas: Beyond cheese and cilantro, you can also top the soup with avocado slices or a dollop of sour cream for creaminess. And don’t forget about those tortilla chips—they add such a nice crunch!
Garnish with Freshness: A squeeze of lime juice right before serving brightens up the flavors and adds a zesty kick. It’s such a simple step, but it makes a big difference!

With these tips, you’re all set to make this soup a family favorite! Enjoy every spoonful of this cozy goodness!

Storage & Reheating Instructions

Alright, let’s talk about how to keep that delicious Slow Cooker Chicken Enchilada Chili Soup fresh for later! First off, once you’ve enjoyed your meal, let any leftovers cool down to room temperature. This is super important because it helps prevent condensation in your storage containers.

Next, grab some airtight containers—these are the best for keeping your soup tasting as amazing as the day you made it. You can store it in the fridge for up to 4 days. Just remember to label the containers with the date so you know when it was made! If you want to save it for a longer time, you can freeze the soup. Just make sure it’s completely cooled before transferring it to freezer-safe bags or containers. It will keep well for about 2-3 months, and you’ll thank yourself later when you have a tasty meal ready to go!

When you’re ready to enjoy those leftovers, reheating is a breeze! You can do this on the stovetop over medium heat, stirring occasionally until it’s warmed through. If you find it a little thick, just add a splash of chicken broth to loosen it up and bring back that lovely consistency. Alternatively, you can microwave it in a microwave-safe bowl. Just pop a lid or a paper towel over the top (to avoid splatters!) and heat in 1-minute intervals, stirring in between until it’s hot and steamy.

With these simple storage and reheating tips, you’ll have cozy bowls of soup waiting for you anytime you crave that comforting flavor. Enjoy every spoonful!

Nutritional Information

Now, let’s chat a bit about the nutritional goodness in this Slow Cooker Chicken Enchilada Chili Soup. Keep in mind that these values are estimates and can vary based on the specific ingredients you use, but here’s a general breakdown per serving:

Calories: 350
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Sugar: 3g
Protein: 30g
Sodium: 600mg
Cholesterol: 80mg

This soup packs a hearty punch with a good balance of protein, fiber, and flavor, making it not just delicious but also satisfying. Whether you’re looking for a meal that warms you up or something to fill you up, this chili soup has got you covered!

FAQ Section

Can I use frozen chicken instead of fresh?
Absolutely! If you’re starting with frozen chicken breasts, just toss them in the slow cooker without thawing. Just be aware that it may take a bit longer to cook, so check for doneness at the end of your cooking time.

What if I don’t have enchilada sauce mix?
No worries! If you don’t have the mix, you can create your own by combining chili powder, cumin, garlic powder, and a bit of tomato paste or sauce. Just mix it in to taste, and you’re golden!

Can I make this soup vegetarian?
Definitely! You can substitute the chicken with a mix of beans like kidney beans and chickpeas, or even add some chopped bell peppers and zucchini for extra veggies. Just make sure to use vegetable broth instead of chicken broth.

How can I make this spicier?
If you want to kick up the heat, add some diced jalapeños or a splash of hot sauce while cooking. You can also serve it with a sprinkle of crushed red pepper flakes on top when you serve it. Yum!

Can I add more vegetables?
Of course! Feel free to throw in any veggies you love or have on hand. Corn, bell peppers, or even some spinach would work beautifully. Just chop them up and toss them in with the other ingredients. It’s a great way to sneak in some extra nutrition!

What do you think?

Share your thoughts, tips, or variations on this recipe!

Slow Cooker Chicken Enchilada Chili Soup: 7 Comforting Savors

Mia

Ingredients List