This tasty Chicken Enchilada Soup recipe is super simple to make in a slow cooker. You just need 20 minutes to prep it. It’s great for a busy morning on a weekday!
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What’s great about this recipe:
- Fresh Ingredients: We use fresh ingredients instead of canned enchilada sauce, making it tasty and wholesome.
- Easy: Start by sautéing the veggies and searing the chicken in the morning. Then, just toss everything in the crockpot and let it cook on its own.
- Pantry Ingredients: You likely already have everything you need at home, so no need for a special trip to the store! If you don’t have chicken thighs, you can use chicken breasts instead (just skip the searing step).
Storage and Freezing Instructions:
Store the enchilada soup in the refrigerator for 3-4 days after making it. Reheat the soup either in the microwave or on the stovetop when you’re ready to eat.
To freeze the soup, first, let it cool down completely. Then, put it in a container or bag that’s safe for the freezer. You can store it in the freezer for up to 3 months. When you’re ready to eat it, just thaw the soup overnight in the fridge and then warm it up on the stove or in the microwave.
Variations:
- Chicken Breasts: While chicken thighs work best in the slow cooker, you can use chicken breasts instead. Just be aware they may cook faster.
- Instant Pot Chicken Enchilada Soup: If you prefer using an Instant Pot, you can adapt this recipe accordingly.
- Thickening the Soup: If you want the soup to be thicker, you can mix 1 tsp of cornstarch with 2 tsps of water to make a slurry, then stir it into the soup.
- Loaded Enchilada Soup: You can add extra ingredients like cooked rice, shredded cheese, corn, and more sautéed veggies to make the soup heartier and more filling.
Be sure to check out these other delicious chicken soup recipes!
Creamy Chicken Noodle Soup
Buffalo Chicken Soup
Slow Cooker Chicken Noodle Soup
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