Crockpot Chicken Enchilada Soup (Set & Forget)
If you’re craving a comforting, flavorful soup that practically makes itself, this Crockpot Chicken Enchilada Soup (Set & Forget) is exactly what you need. It’s packed with tender chicken, hearty beans, sweet corn, and vibrant bell peppers—all simmered together in a rich enchilada sauce base. What makes this recipe a game-changer is the simplicity and convenience of the slow cooker: add everything, set it, and forget it until you’re ready to enjoy a warm bowl of deliciousness. Whether you’re meal prepping for the week or looking for a fuss-free dinner, this soup hits all the right notes.
Why This Crockpot Chicken Enchilada Soup (Set & Forget) Stands Out
This soup is a standout because it balances bold Mexican-inspired flavors with the ease of slow cooking. Unlike traditional enchiladas that require rolling and baking, this soup brings all those vibrant tastes into one pot with minimal effort. Plus, the combination of black beans, corn, and diced tomatoes with green chiles gives it a colorful, hearty texture that’s both satisfying and nutritious. The spices—chili powder, cumin, garlic, and onion powders—infuse the broth with warmth and depth, creating a dish that’s perfect for cooler evenings or anytime you want a cozy meal.
Another plus? The “set and forget” nature of this recipe means you don’t have to hover over the stove. Just toss the ingredients in your crockpot, let the magic happen, and come back to an irresistible dinner ready to serve. And if you want a little extra crunch or garnish, turkey bacon adds a smoky topping that complements the flavors beautifully.
Ingredient Rundown
- 1 pound boneless, skinless chicken breasts – The lean protein base that will absorb all the delicious seasonings as it cooks slowly.
- 1 can (15 ounces) black beans, drained and rinsed – Adds fiber, protein, and a creamy texture to the soup.
- 1 can (15 ounces) corn, drained – Sweetness and a pop of color that pairs perfectly with the savory elements.
- 1 can (10 ounces) diced tomatoes with green chiles – Provides a mild heat and a zesty tomato flavor that enhances the enchilada base.
- 1 can (15 ounces) enchilada sauce – The star ingredient that brings authentic enchilada flavor in a convenient form.
- 1 cup chicken broth – Creates the perfect soupy consistency without overpowering the other flavors.
- 1 teaspoon chili powder – Adds smoky warmth and a mild kick.
- 1 teaspoon cumin – Earthy and aromatic, cumin rounds out the spice blend beautifully.
- 1 teaspoon garlic powder – Infuses a subtle garlic flavor without the fuss of fresh garlic.
- 1 teaspoon onion powder – Adds sweetness and depth to the soup’s flavor profile.
- Salt and pepper to taste – Essential for seasoning and balancing the flavors.
- 1 cup shredded cheddar cheese – Melts into the soup for creamy richness and sharp flavor.
- 1 cup diced bell peppers – Fresh and crunchy, they add texture and vibrant color to the final dish.
- 1/2 cup chopped fresh cilantro – Bright and herbaceous, cilantro finishes the soup with a burst of freshness.
- Turkey bacon (optional for garnish) – Crispy, smoky topping that adds a delightful contrast to the smooth soup.
Equipment Breakdown
- Crockpot/Slow Cooker – The essential tool for this recipe. Any size that can hold about 4 to 6 quarts will do.
- Measuring spoons and cups – For precise seasoning and ingredient measurements.
- Cutting board and knife – To dice the bell peppers and chop fresh cilantro.
- Mixing spoon or ladle – For stirring the soup before serving.
- Cheese grater – To shred cheddar cheese if you’re using a block rather than pre-shredded.
Stepwise Method: Crockpot Chicken Enchilada Soup (Set & Forget)
Step 1: Prep Your Ingredients
Start by draining and rinsing your black beans and corn. Dice the bell peppers and chop the fresh cilantro, setting them aside for later. If your chicken breasts are thick, you may want to slice them in half horizontally for even cooking.
Step 2: Add Ingredients to the Crockpot
Place the chicken breasts at the bottom of your crockpot. Pour in the black beans, corn, diced tomatoes with green chiles, enchilada sauce, and chicken broth. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper evenly over the top.
Step 3: Cook Low and Slow
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken will become tender and soak up all the flavors from the broth and spices.
Step 4: Shred the Chicken
About 30 minutes before serving, use two forks to shred the chicken breasts directly in the crockpot. This will help distribute the chicken evenly throughout the soup.
Step 5: Add Bell Peppers and Cheese
Stir in the diced bell peppers and shredded cheddar cheese. Let the soup cook for another 20 to 30 minutes uncovered to allow the cheese to melt and the peppers to soften slightly but remain crisp.
Step 6: Finish with Fresh Cilantro and Optional Garnish
Turn off the crockpot and stir in the chopped cilantro. If desired, crisp up some turkey bacon to sprinkle over each bowl for an added smoky crunch.
Better-for-You Options
- Use low-sodium chicken broth and enchilada sauce to control the salt content.
- Swap cheddar cheese for a reduced-fat version or use a blend of mozzarella and cheddar for a milder flavor.
- Include extra veggies like zucchini or spinach to boost nutrition and fiber.
- Opt for organic or free-range chicken breasts for a higher quality protein source.
Chef’s Rationale
The beauty of this Crockpot Chicken Enchilada Soup (Set & Forget) lies in its simplicity and balance. Using canned ingredients keeps it accessible and quick to prepare, but the layering of spices ensures depth of flavor. Cooking the chicken slowly allows it to stay moist and tender, which is essential for a satisfying soup experience. Adding fresh bell peppers late in the cooking process preserves their crunch and bright color, offering contrast to the tender beans and chicken. Finally, the cheese melts slowly into the broth, creating a creamy texture without heaviness.
This recipe is also versatile—if you love hearty soups like this, you might enjoy trying the Slow Cooker Chili or the comforting Chicken Pot Pie Soup With Puff Croutons for your next meal.
Keep It Fresh: Storage Guide
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat or microwave in 1-minute increments, stirring in between to ensure even heating. If the soup thickens too much after refrigerating, simply add a splash of chicken broth or water to loosen it up.
You can also freeze this soup for up to 3 months. Portion it into freezer-safe containers or bags and thaw overnight in the fridge before reheating. Note that bell peppers can become softer after freezing, so you may want to add fresh peppers when serving if you prefer more texture.
Crockpot Chicken Enchilada Soup (Set & Forget) FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more richness and remain tender when slow-cooked. Adjust the cooking time slightly if they are larger or bone-in.
Is it possible to make this soup spicy?
Yes! To amp up the heat, add diced jalapeños or a pinch of cayenne pepper when adding the spices. You can also use a spicier enchilada sauce if you prefer.
Can I prepare this recipe in an Instant Pot?
Yes, you can adapt it for the Instant Pot by using the sauté function to combine ingredients, then pressure cooking on high for about 15 minutes followed by a quick release. Shred the chicken and add the cheese and bell peppers afterward.
What can I serve with this soup?
This soup pairs wonderfully with warm corn tortillas, tortilla chips, or a simple green salad. For a heartier meal, try serving it alongside Chicken Pot Pie Soup With Puff Croutons for a cozy combo.
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Make It Tonight
Ready to dive into the warmth of this Crockpot Chicken Enchilada Soup (Set & Forget)? Gather your ingredients, turn on your crockpot, and let the slow cooker do the heavy lifting. Within hours, you’ll have a bowl of vibrant, flavorful soup that’s perfect for relaxing evenings or feeding a hungry family. Whether you’re new to slow cooking or a seasoned pro, this recipe is a reliable go-to that never disappoints.
Enjoy the ease, savor the flavors, and don’t forget to garnish with some turkey bacon for that extra touch of smoky goodness. Happy cooking!
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Crockpot Chicken Enchilada Soup (Set & Forget)
Ingredients
Equipment
Method
- Start by draining and rinsing your black beans and corn. Dice the bell peppers and chop the fresh cilantro, setting them aside for later. If your chicken breasts are thick, you may want to slice them in half horizontally for even cooking.
- Place the chicken breasts at the bottom of your crockpot. Pour in the black beans, corn, diced tomatoes with green chiles, enchilada sauce, and chicken broth. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper evenly over the top.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken will become tender and soak up all the flavors from the broth and spices.
- About 30 minutes before serving, use two forks to shred the chicken breasts directly in the crockpot. This will help distribute the chicken evenly throughout the soup.
- Stir in the diced bell peppers and shredded cheddar cheese. Let the soup cook for another 20 to 30 minutes uncovered to allow the cheese to melt and the peppers to soften slightly but remain crisp.
- Turn off the crockpot and stir in the chopped cilantro. If desired, crisp up some turkey bacon to sprinkle over each bowl for an added smoky crunch.
Notes
- Use low-sodium chicken broth and enchilada sauce to reduce salt content.
- Substitute chicken thighs for a richer and tender alternative.
- Add jalapeños or cayenne pepper for extra heat.
- Freeze leftovers for up to 3 months; add fresh bell peppers when reheating for better texture.
- Serve with warm corn tortillas or tortilla chips for a complete meal.
