This Slow Cooker Chicken Enchilada Soup is a cozy, flavor-packed hug in a bowl, inspired by the beloved Cafe Zupas version. With tender shredded chicken, creamy beans, and a rich, smoky broth, every spoonful is a perfect blend of comfort and spice. The best part? Just 15 minutes of prep lets your slow cooker do the heavy lifting for 6 hours, filling your kitchen with irresistible aromas.
Loaded with bold Mexican-inspired flavors, this soup boasts a velvety texture, thanks to melted cheese and a hint of cream. Topped with crunchy tortilla strips, fresh cilantro, and a squeeze of lime, it’s a feast for the senses. Hearty, satisfying, and packed with protein, it’s the ultimate meal to warm you up on chilly days or busy nights.
What You’ll Need for Slow Cooker Chicken Enchilada Soup
- 3 boneless, skinless chicken breasts (thawed if frozen)
- 20 ounces red enchilada sauce (2 cans, 10 oz. each)
- 10 ounces green enchilada sauce (1 can, 10 oz.)
- 10.75 ounces cream of chicken soup (1 can)
- 10 ounces Rotel Tomatoes and Green Chiles (1 can, original or mild for less heat)
- 15 ounces black beans (1 can, rinsed and drained)
- 15 ounces sweet corn (1 can, drained)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ cup diced onion (yellow or white)
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1½ cups milk (whole or 2% for creaminess)
- Optional toppings: ½ cup sour cream, 1 cup shredded cheddar cheese, 1 cup tortilla strips
How to Make Slow Cooker Chicken Enchilada Soup
- Prepare the slow cooker: Spray the inside of a large slow cooker with non-stick cooking spray to prevent sticking.
- Add the base ingredients: Place the chicken breasts, red enchilada sauce, green enchilada sauce, cream of chicken soup, Rotel Tomatoes and Green Chiles, black beans, sweet corn, diced green and red bell peppers, diced onion, chili powder, cumin, paprika, garlic powder, and salt into the slow cooker. Stir gently to combine.
- Cook on low: Cover and cook on low for 6-8 hours, or until the chicken is fully cooked and tender. (The chicken should easily shred with a fork when done.)
- Shred the chicken: Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Add creamy ingredients: Return the shredded chicken to the slow cooker. Stir in the shredded cheddar cheese, sour cream, and milk. Mix well to combine.
- Finish cooking: Cover and cook on low for an additional 15-20 minutes, or until the cheese is fully melted and the soup reaches your desired thickness.
- Serve and garnish: Ladle the soup into bowls and top with optional sour cream, shredded cheddar cheese, and tortilla strips if desired. Enjoy warm!
Toppings and Sauce Ideas to Elevate Your Soup
Take your Slow Cooker Chicken Enchilada Soup to the next level with creative toppings! Try adding avocado slices, fresh cilantro, or a squeeze of lime juice for a bright, fresh flavor. For a spicy kick, drizzle with hot sauce or sprinkle with crushed red pepper flakes. If you love creamy textures, dollop on extra sour cream or mix in a spoonful of guacamole.
Perfect Pairings: What to Serve with Your Soup
This hearty soup pairs beautifully with warm cornbread, flour tortillas, or a simple side salad for a complete meal. For a fun twist, serve it with tortilla chips for dipping or scooping. If you’re hosting a crowd, set up a toppings bar with shredded cheese, diced tomatoes, and jalapeños for a customizable experience.
How to Store and Reheat Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. If the soup thickens too much, add a splash of milk or chicken broth to bring it back to the perfect consistency.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-diced onions and bell peppers from the grocery store to cut down on prep work. You can also swap in rotisserie chicken instead of cooking raw chicken breasts—just shred it and add it during the last 20 minutes of cooking. For an even quicker version, cook the soup on high for 3-4 hours instead of low.
Recipe Variations to Mix It Up
Customize this soup to suit your taste! Swap the chicken breasts for thighs for a richer flavor, or make it vegetarian by using vegetable broth and omitting the chicken. For a smokier taste, try adding a dash of chipotle powder or swap the Rotel for fire-roasted tomatoes. If you prefer a creamier soup, blend half of it before adding the shredded chicken back in.
Slow Cooker Chicken Enchilada Soup (Cafe Zupas Copycat)
Equipment
- slow cooker
Ingredients
- 3 boneless, skinless chicken breasts
- 20 ounces red enchilada sauce 2 (10 oz. cans)
- 10 ounces green enchilada sauce 1 (10 oz. can)
- 10.75 ounces cream of chicken soup 1 can
- 10 ounces Rotel Tomatoes and Green Chiles 1 can (I used original)
- 15 ounces black beans 1 can, rinsed and drained
- 15 ounces sweet corn 1 can, drained
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ cup diced onion
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1½ cups milk
- ½ cup sour cream optional topping
- 1 cup shredded cheddar cheese optional topping
- 1 cup tortilla strips optional topping
Instructions
- Spray a large slow cooker with non-stick cooking spray.
- Add the first 15 ingredients to the slow cooker (from the chicken through the salt) and let cook on low for 6-8 hours or until chicken is fully cooked.
- Remove chicken from slow cooker and add in cheese, sour cream, and milk (as much or as little as you prefer).
- Shred the chicken with two forks and return to slow cooker.
- Let soup cook on low for 15-20 minutes or until cheese is melted and soup has reached desired thickness.
- Serve topped with sour cream, shredded cheese, and tortilla strips if desired.