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Home » Recipes » Slow Cooker Recipes » Chicken Recipes » Slow Cooker Spicy Chicken Enchilada Soup

Posted October 15, 2018 Last Updated April 7, 2020 by Jennifer // 20 Comments**This post may contain affiliate links**

Slow Cooker Spicy Chicken Enchilada Soup

Filed Under: Chicken Recipes, Featured, Slow Cooker Recipes, Soups & Stews

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Isn’t is funny how sometimes the simplest recipes that come from ingredients you already have on hand can actually become family favorites? This Slow Cooker Spicy Chicken Enchilada Soup is one of those recipes sure to become a staple in your house!

slow cooker spicy chicken enchilada soup in white bowls topped with tortilla strips and cilantro

It seems like I never make my soups and chilis the same way twice so here I am sharing yet another version with you. I started out calling this a chili because it’s a little thicker than a soup and also had beans. But the idea and the flavors probably better fit the idea of a soup! Either way it’s super easy to throw together and you could add any number of veggies or beans to customize it. I love the nice juicy chunks of chicken and tomatoes not to mention the crunchy tortilla strips to top it all off. You just can’t go wrong with this Slow Cooker Spicy Chicken Enchilada Soup no matter what you call it.Slow Cooker Chicken Enchilada Chili-4

I always find myself coming back to these types of recipes when I’m feeling too tired to “cook” or make a big mess. It always saves us from going out to eat and they often turn out to be some of our favorite meals.

What is in enchilada soup?

Pretty much all of the things you would expect to find in enchiladas, but just in a soup format. In this case we are going with chicken!
  • chicken breasts can go in whole and then you can simply shred. Or chop if you prefer the texture and have a few extra minutes
  • enchilada sauce – make sure to use your favorite since this will form the base flavors. You can go with homemade or your favorite jarred brand (mine is Trader Joe’s!)
  • canned tomatoes make it easy (they are already balanced and peeled)
  • a poblando pepper for flavor and freshness
  • tortilla strips – homemade are great and I’ve included the recipe below. But in a pinch, I also love these.
I think this is just one of the reasons I love my slow cooker so much. It lets me put together a dinner out of what we have in the fridge and pantry and still feel good about the meal I’m feeding my family.
slow cooker spicy chicken enchilada soup in white bowls topped with tortilla strips and cilantroPlus…I’m pretty much a fan of anything that can be topped off with sour cream and cheese! What’s a favorite meal you’ve made for your family with stuff you’ve had on hand? What do you like to throw in the slow cooker on super busy days?
I always find myself coming back to these types of recipes when I’m feeling too tired to “cook” or make a big mess. It always saves us from going out to eat and they often turn out to be some of our favorite meals.
slow cooker spicy chicken enchilada soup in white bowls topped with tortilla strips and cilantro

Slow Cooker Spicy Chicken Enchilada Soup

Isn't is funny how sometimes the simplest recipes that come from ingredients you already have on hand can actually become family favorites? This Slow Cooker Spicy Chicken Enchilada Soup is one of those recipes sure to become a staple in your house!
4.17 from 12 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours 20 minutes
Total Time: 6 hours 30 minutes
Servings: 6 servings
Calories: 316kcal
Author: Jennifer Draper

Ingredients

For soup:

  • 1 pound boneless skinless chicken breast
  • 28 ounces whole peeled tomatoes
  • 10 ounces enchilada sauce
  • 15 ounces white beans (I used navy beans)
  • 1 cup chicken broth
  • 1 poblano pepper ((seeded and diced))
  • 1 tablespoon homemade taco seasoning

For tortilla strips:

  • 6 corn tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder ((I used roasted garlic powder))

Optional Toppings:

  • chopped cilantro
  • shredded cheddar cheese
  • sour cream

Instructions

For soup:

  • Place soup ingredients in slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Using forks or a potato masher mash the tomatoes into smaller pieces and shred chicken

For tortilla strips:

  • Preheat oven to 425 degrees
  • Stack tortillas and cut into thin strips
  • Toss with olive oil and garlic powder
  • Place in single layer on baking sheet and bake for 6-8 minutes until crispy and starting to brown

To serve:

  • Serve chili in bowl topped with tortilla strips as well as cheese, cilantro and sour cream or as desired

Nutrition

Calories: 316kcal | Carbohydrates: 40g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 748mg | Potassium: 1048mg | Fiber: 8g | Sugar: 7g | Vitamin A: 605IU | Vitamin C: 30.3mg | Calcium: 132mg | Iron: 4.9mg
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slow cooker spicy chicken enchilada soup in white bowls topped with tortilla strips and cilantro

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Previous Post: « Instant Pot Chicken Thighs with Lemon Sauce
Next Post: Slow Cooker Maple Bacon Chili »

Reader Interactions

Comments

  1. eric levine says

    November 20, 2020 at 7:14 pm

    5 stars
    Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.

    Reply
    • Jennifer says

      November 23, 2020 at 7:57 am

      Oh, I love that! Great memories!

      Reply
  2. Healthy Kitchen 101 says

    October 23, 2018 at 2:07 am

    5 stars
    This awesome soup always warms me up in coming freezing days of summer. My eating habit is adding a lot of tortillas as topping since it’s so good to feel the crispy and tender from the combination 🙂
    – Natalie

    Reply
  3. Kathryn says

    October 17, 2018 at 8:57 pm

    Thanks for letting me know. I’ll keep that in mind. I have to be careful around beans due to my Crohn’s disease. Thank you! The soup sounds wonderful!

    Reply
  4. Ann says

    October 17, 2018 at 11:03 am

    Are the 15 oz. of white beans canned? Or dried? I’m assuming canned.
    Thank you so much!

    Reply
    • Jennifer says

      November 1, 2018 at 8:34 pm

      Yes, canned!! Thanks!!

      Reply
  5. Kathryn says

    October 16, 2018 at 5:50 pm

    Your soup sounds delicious. Could you substitute garbanzo beans instead of navy beans? Thanks for letting me know.

    Reply
    • Jennifer says

      October 17, 2018 at 9:11 am

      Thanks Kathryn! Yes, you can. But the texture will be different so keep in mind that the garbanzo beans may become the star of the show since they will hold their bite a bit more.

      Reply
  6. Shannon says

    February 28, 2017 at 8:36 pm

    My first Slow Cooker Gourmet dinner and oh my yum! Can’t wait to try more of your recipes now!

    Ps If you have fresh lime, offer it up for those that might want to squeeze some over the top of their bowl of chili for yet another layer of flavor. Soooooo good.

    Reply
    • Jennifer says

      March 1, 2017 at 8:50 am

      Thanks Shannon! That’s awesome! And the fresh lime is a great suggestion. I will add that to the recipe notes!

      Reply
  7. Joann says

    October 4, 2016 at 6:56 pm

    1 star
    Hi Jennifer this looks delicious and I can’t wait to try it. I do have a question, I have everything except the homemade taco seasoning , but I do have a pack of store bought can I use that? And if so how much would I use? Thanks so much

    Reply
    • Jennifer says

      October 5, 2016 at 7:36 am

      Hi Joann! Yes, you can totally sub this out. I would use about the same amount but you may find you need to add just a bit more since the store bought may not be quite as potent.

      Reply
  8. Ericka says

    February 1, 2016 at 8:54 am

    5 stars
    Wow! This was so unbelievably easy to fix – and it made for a delicious, hearty meal. Instead of the white beans, we used black beans, but other than that – we followed the recipe to a tee (which we never do!), and it was a home run for my family! Served up with some warm cornbread. Yum!!

    Reply
    • Jennifer says

      February 1, 2016 at 9:04 am

      Awesome! Thanks for letting me know Ericka! Glad you enjoyed 🙂

      Reply
  9. Heather says

    October 25, 2015 at 3:53 pm

    5 stars
    This was AWESOME!!! I got started late, so I cooked it on the stove top, browning and throwing in the chicken about 30 minutes before it was done. My entire family loved it!! Will make it again and again and share this with my friends.

    Reply
    • Jennifer says

      October 25, 2015 at 5:06 pm

      Thanks Heather!! So glad you loved it 🙂

      Reply
  10. Evelyn says

    October 10, 2015 at 12:17 pm

    5 stars
    This is seriously one of the best and easiest things I’ve ever “made”. The only thing I ever change is I add some black beans to it, but besides that the recipe is perfect exactly the way it is!

    Reply
    • Jennifer says

      October 11, 2015 at 7:49 am

      Thanks Evelyn! I’m so glad you love it!

      Reply
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Author Hi! I'm Jennifer and I believe that everyone deserves wonderfully delicious meals. Join me as I show you simple ways to make wholesome dinners and more in your slow cooker.
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