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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!
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


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


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


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