December 12th, 2011

Slow Cooker Chicken Enchilada Soup

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This Slow Cooker Chicken Enchilada Soup is my new favorite soup recipe, and I think my husband and kids would agree.

Slow Cooker Chicken Enchilada Soup

This soup is so easy to throw together (I like to use a rotisserie chicken) and has so many great flavors.

It’s perfect comfort food for those chilly evenings when you want a hearty meal, but don’t want to spend a lot of time cooking.

And it’s wonderful to come home after a busy day to a big pot of soup warming in the slow cooker.  

Slow Cooker Chicken Enchilada Soup

The tortilla strips act as a wonderful thickening agent, and really give the soup its chicken enchilada flavor, so don’t leave them out. I like to serve extra tortillas on the side as well.

Every time I make this soup, my family raves about it.  And I think it tastes even better the next day, after the flavors have had a chance to really get acquainted. 
We like ours with pepper jack cheese, but for a milder version, use Monterrey jack instead.
Be sure to save this slow cooker soup recipe to your favorite Pinterest board for later.

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Preparation 10 min Cook Time 6 hr Total Time 6 hrs 10 mins


  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper, optional
  • Salt and pepper, to taste
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (10 oz.) cans diced tomatoes with green chilis
  • 1 (4 oz.) can diced green chilis
  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 cups frozen corn
  • 1 (6 oz.) can tomato paste
  • 2 large flour tortillas, cut into thin, 2-inch long strips
  • 1 cup shredded pepperjack or Monterrey jack cheese
  • 1/2 cup sour cream
  • 1/2 cup chopped fresh cilantro
  • Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro


  1. In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro.
  2. Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese. Cook for an additional 1-2 hours on low.
  3. Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.
1 review

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If you love this recipe, you might also like:

Slow Cooker Pork Chili Verde

Slow Cooker Pork Chile Verde

Slow Cooker Taco Soup

Slow Cooker Taco Soup

Slow Cooker Taco Soup

Who Dished It Up First: This is an original recipe.



  1. I’m going to try this soup on Wednesday! Hooray!!!!

  2. i will definitely be making this- there is a restaurant nearby that serves enchilada soup and it is one of my favorites. thanks for sharing! if you have any good cookie recipes, stop by our merry monday blog event!

  3. I was excited to see this post. I’ve been looking for a good chicken enchilada soup recipe and this is a plus because of the slow cooker. We are having a Mexican themed Christmas this year (food wise, anyways) and this sounds awesome for the occasion.

  4. This looks so rich and comforting. Just the thing I’ll need on a cold, snowy day. Bookmarking this!

  5. Definetely trying this tonight! Thanks for sharing, looks wonderful.


  6. I wanted to let you know that I featured this in my “What I Bookmarked This Week” post today – stop by and see!

  7. Yeah, so strep kept me from making this a few weeks ago, but I’m currently making this even as we speak. I’ve put the flour tortilla strips in it and it’s been about 2 hours, but they are still present. When you say “dissolve,” are they still visible but super squishy and delish or are they actually one with the soup and thus I have goofed it up somehow? Thanks for any input!!! 🙂

  8. Either way is fine. Super squishy and delish is good. And if you wait longer, or have any leftovers the next day, you probably won’t even be ablet to tell there are tortilla strips in there. But it tastes good either way.

  9. Ummm this sounds amazing, and of course your photo helps back it up! Can’t wait to give this a try!

  10. WOW!! Just made it and it’s pretty amazing in taste and appearance. I used the {optional Cayenne}. Our family loves flavorful, not too spicy dishes. My 3 year old said this was “delichious”!!! Thanks for sharing :)our family loved it!!

  11. Can the flour tortillas be substituted with corn? I’m wanting to try a gluten free version.. thinking perhaps cornstarch to thicken it??

  12. Can the flour tortillas be substituted with corn? I’m wanting to try a gluten free version.. thinking perhaps cornstarch to thicken it??

  13. Sheila, I think you could use corn tortillas and they would thicken it just as well as flour. I don’t even think you would even need to use the cornstarch. Or, you could use masa flour. I’ve used that to thicken chili. I think it’s gluten free???–it’s used for making corn tortillas.

  14. I made this yesterday and it was delish! I added a packet of ranch powder mix and taco seasoning. before serving i stirred a tiny bit of brown sugar to balance out the heat which made the perfect sweet and savory combo! SO SO good, will definitely be making this again 🙂

  15. This was delicious! I loved it!! The only thing I would do differently is skip the tortilla strips. Thy just got all slimy and gross. Once I picked them out though, the rest of the soup was amazing 🙂 I’m definitely going to make this again!

  16. Tara Smith says:

    Just wondering if anyone has tried to freeze the leftovers? I plan on making this tomorrow but am going out of town in three days and dont want the leftovers to go to waste!

    • I have frozen it Tara and it works great! The only thing I do is take out the portion I want to freeze before I put in the tortilla strips–so you kind of have to guess on how much you’ll eat and how much you’ll have for leftovers. I think it would be fine if you froze it with the tortillas in it too.

  17. I really loved this soup! Based on some of the comments I skipped the tortillas and instead did 1/2 cup less broth and a little bit more chicken. I was only patient enough to cook it for 4 hours. It turned out to be the perfect consistency and had a great, mildly spicy flavor. Thanks for sharing this recipe!


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