This delicious Chicken Enchilada Soup is made from scratch (NO canned enchilada sauce!), in the slow cooker and it’s loaded with vegetables, protein, and AMAZING flavor!
It’s finally soup season! I’m that person that could live off of soup every single day–I love it so much. Soups are great for sneaking in veggies for kids and they always taste comforting and hearty!
I particularly love this slow cooker chicken enchilada soup because it uses all fresh ingredients. I don’t know about you, but I rarely have canned enchilada sauce on hand–with this recipe, you don’t need it! And it tastes WAY better from scratch!
How to make chicken enchilada soup:
First saute your vegetables in a hot skillet with a little oil. Add them to the slow cooker, and then brown the chicken in the same skillet, on high heat.
Add the vegetables to the slow cooker, and stir in the spices, chicken broth and diced tomatoes. Add the chicken thighs and corn tortillas.
Cook on high for 3 hours, and then remove the chicken and shred it.
Blend the soup until it’s smooth, and then stir in the shredded chicken, green chiles and black beans. Add some cream for creaminess and thickness (if desired).
This soup is so easy to make–you probably have all the ingredients and spices already on hand!
I also love this soup because it has fresh corn tortillas cooked in the broth. They make it flavorful, thick and absolutely delicious!
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
This delicious Chicken Enchilada Soup is made from scratch (NO canned enchilada sauce!), in the slow cooker and it's loaded with vegetables, protein, and AMAZING flavor!
- 2 Tablespoons olive oil
- 1 medium onion , chopped
- 5-6 cloves garlic , chopped
- 2 carrots , peeled and chopped
- 2 ribs celery , chopped
- 1 bell pepper , chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano leaves
- 3/4 teaspoon paprika
- 6 cups low-sodium chicken broth
- 14.5 ounce can diced tomatoes
- 4-5 skinless chicken thighs (bone in or boneless)
- 5-6 6 inch yellow corn tortillas
- salt and freshly ground black pepper , to taste
- 1 can black beans
- 4 ounce can diced green chiles
- 1/2 cup heavy whipping cream
- green onion , chopped for topping
- sour cream , for topping
- shredded cheddar or pepper jack cheese , for topping
- fresh cilantro , for topping
- avocado , chopped
In a large saute pan, heat 2 tablespoons of extra-virgin olive oil over medium heat.
Once hot, add the onion, garlic, carrots, celery, and bell pepper and saute until fragrant and the vegetables are tender.
Add to slow cooker, along with chili powder, cumin, coriander, oregano, and paprika. Stir to combine.
Add the chicken broth and diced tomatoes to the slow cooker.
In the same pan you cooked the chicken, add another drizzle of olive oil over high heat.
Sear the chicken for 1-2 minutes on both sides, just until brown.
Add to slow cooker. Add tortillas. Cook on high for 3 hours.
Remove chicken to a plate, shred the meat and remove any bones.
Ladle the soup from the slow cooker into a blender, in batches, and blend until smooth.
Return pureed soup to the slow cooker, along with shredded chicken, black beans, and green chiles and cook for 1 more hour.
Stir in cream. Season to taste with salt and pepper.
Serve topped with green onions, sour cream, cheese, avocado, cilantro.
Adapted from Our Best Bites
I originally shared this recipe November 2014. Updated September 2018.
Have you tried this recipe?!
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