There’s something incredibly comforting about a warm, hearty bowl of soup, especially when it’s bursting with bold flavors and tender chicken. This Slow Cooker Chicken Enchilada Soup is exactly that—a rich, savory, and mildly spicy soup that’s perfect for any day you want to cozy up with a satisfying meal. Using simple ingredients and your trusty slow cooker, you’ll have a delicious dinner waiting for you without any fuss. The combination of chili powder, cumin, jalapeño, and tomatoes gives this soup an authentic enchilada-inspired taste, while the slow cooking process allows all those flavors to meld beautifully. Whether you’re new to slow cooking or a seasoned pro, this recipe will quickly become a favorite in your weekly rotation.

Why You’ll Love This Recipe

Hands-off preparation: Toss everything in the slow cooker and let it do the work for you.
Flavor-packed: The blend of spices, garlic, and fresh jalapeño create a depth of flavor that’s simply irresistible.
Versatile and customizable: Add your favorite toppings or switch up the heat level to suit your taste.
Perfect for meal prep: This soup tastes even better the next day and freezes well for easy future meals.
Wholesome ingredients: Made with pantry staples and fresh produce, this soup is both nourishing and delicious.

What Goes Into Slow Cooker Chicken Enchilada Soup

2-3 tablespoons olive oil: For sautéing the aromatics and bringing out their flavor.
1 medium onion, chopped: Adds sweetness and depth to the soup base.
1 large jalapeño, seeds removed and minced: Provides a gentle heat without overpowering the dish.
3 cloves of garlic, minced: Essential for that rich, savory undertone.
2 tablespoons chili powder: The heart of the enchilada flavor.
1 tablespoon ground cumin: Adds warmth and earthiness.
1 tablespoon sugar: Balances the acidity of the tomatoes and the heat from the jalapeño.
1 (15-ounce) can of whole tomatoes, drained and chopped: Fresh tomato flavor with a bit of texture.
1 (15-ounce) can tomato sauce: Creates a smooth, rich base for the soup.
2 cups chicken stock: Builds the broth and ties everything together.
Cooked chicken: Use shredded rotisserie chicken or cooked chicken breast for convenience.

Setup & Equipment

Slow cooker: Essential for low and slow cooking, allowing flavors to develop fully.
Large skillet: For sautéing the onion, jalapeño, and garlic before adding to the slow cooker.
Cutting board and knife: To prep your fresh ingredients.
Measuring spoons: To ensure you get the spice balance just right.
Wooden spoon or spatula: For stirring the sautéed ingredients into the slow cooker.
Bowls and ladle: For serving your delicious soup.

Method: Slow Cooker Chicken Enchilada Soup

Step 1: Sauté the aromatics

Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Next, add the minced jalapeño (seeds removed for milder heat) and garlic. Cook for another 1-2 minutes until fragrant. This step is crucial for building a robust flavor base.

Step 2: Add the spices

Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 tablespoon of sugar. Stir to coat the onion mixture evenly. Let the spices toast slightly for about 30 seconds; this helps intensify their aroma and flavor.

Step 3: Combine with tomatoes and stock

Transfer the sautéed mixture to your slow cooker. Add the chopped whole tomatoes (drained), tomato sauce, and 2 cups of chicken stock. Stir everything together until well combined.

Step 4: Add cooked chicken

Add shredded cooked chicken to the slow cooker. This can be leftover chicken, rotisserie chicken, or chicken breast that’s been cooked and shredded. Stir it into the soup base.

Step 5: Slow cook

Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time allows the flavors to meld and the chicken to become tender and juicy.

Step 6: Final adjustments and serve

Before serving, taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings such as shredded cheese, avocado slices, a dollop of sour cream, or a squeeze of lime. For a fresh twist, drizzle with Cilantro Sauce to brighten the flavors.

Allergy-Friendly Substitutes

Olive oil: Substitute with avocado oil or sunflower oil if preferred.
Chicken stock: Use vegetable stock for a lighter version or if avoiding chicken products.
Jalapeño: Replace with bell pepper for no heat or use a milder chili pepper if you prefer less spice.
Sugar: Swap for coconut sugar or maple syrup for a natural sweetener alternative.

Little Things that Matter

Removing the seeds from the jalapeño reduces the heat but retains flavor—perfect if you’re sensitive to spice.
Sautéing the onion, garlic, and jalapeño before slow cooking releases their essential oils and enhances the soup’s depth.
Using whole canned tomatoes drained and chopped adds texture that pure tomato sauce alone can’t provide.
For ease, rotisserie chicken works beautifully, saving time and adding extra flavor.
Don’t forget to taste and adjust salt before serving; slow cooker soups sometimes need a final seasoning boost.

Keep It Fresh: Storage Guide

This Slow Cooker Chicken Enchilada Soup stores beautifully in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat, stirring occasionally until heated through. You can also freeze the soup for up to 3 months—be sure to leave some room in the container for expansion. Thaw overnight in the fridge before reheating. This makes it a perfect make-ahead meal for busy weeks.

Questions People Ask

Can I make this soup on the stovetop instead of a slow cooker?

Absolutely! After sautéing the aromatics and spices, combine all ingredients in a large pot. Simmer on low for about 30-45 minutes until the flavors meld and the chicken is tender. Just keep an eye on the liquid level and add more stock if needed.

What toppings work best with Slow Cooker Chicken Enchilada Soup?

Popular toppings include shredded cheese, sour cream, chopped cilantro, sliced avocado, tortilla strips, and a squeeze of fresh lime. For a creamier texture, try adding a dollop of Greek yogurt or a drizzle of Cilantro Sauce.

Can I use dried beans or corn in this soup?

You can! Add canned black beans or corn during the last 30 minutes of cooking so they heat through without becoming mushy. If using dried beans, soak and cook them separately first.

How spicy is this soup, and can I adjust the heat?

This recipe offers a mild to moderate heat level thanks to the jalapeño and chili powder. To make it spicier, keep the jalapeño seeds or add a pinch of cayenne pepper. For less heat, substitute the jalapeño with a mild pepper or omit it altogether.

Next Steps

Ready to warm your kitchen and your soul? Gather your ingredients and set your slow cooker to work. This Slow Cooker Chicken Enchilada Soup pairs beautifully with a simple green salad or warm tortillas. Experiment with toppings to find your favorite combination. If you love bold, comforting flavors, don’t forget to try some of the other recipes linked above for a complete Mexican-inspired meal experience. Whether you’re cooking for family, friends, or just treating yourself, this soup promises satisfaction in every spoonful.

With its rich, layered flavors and effortless preparation, this Slow Cooker Chicken Enchilada Soup is sure to become a staple in your recipe collection. Enjoy!

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