chicken enchilada soup
Slow Cooker Chicken Enchilada Soup
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins

An easy, delicious slow cooker chicken enchilada soup recipe, flavored with enchilada sauce and thickened with cornmeal.

Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Leona Konkel
  • 1 onion (chopped)
  • 2 teaspoons garlic (minced) (4 cloves)
  • 1 1/2 pounds boneless chicken breasts
  • 1 tablespoon ancho chile powder (if you use chipotle chile, it will be spicier; if you use a chili powder blend that includes salt, your soup may be a little salty)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 - 2 1/4 cups enchilada sauce (2 cans)
  • 4 cups low sodium chicken broth (can use up to 6 cups; it will be salty if you use regular, not low sodium, broth)
  • 1 tablespoon vinegar
  • 1-2 chipotles in adobo sauce (whole is fine; just don't eat them at the end)
  • 3/4 cup cornmeal (I haven't tried it, but I assume masa would be fine here too)
  • cilantro (chopped) (for serving)
  • tortilla chips (for serving)
  • other toppings (cheese, avocado) as desired
  1. Combine onion, garlic, chicken, chile powder, cumin, oregano, enchilada sauce, broth, vinegar, chipotle chiles, and cornmeal in a 4 or 6 quart slow cooker. (Mine was 6 quart, but I had plenty of extra room.)

  2. Cook on low for 6-8 hours, or high for 4-5 hours. Shred chicken with 2 forks. Stir soup and add salt and pepper if desired. 

  3. Serve in bowls and top with cilantro, tortilla chips, and other toppings as desired. 

Recipe Notes

You can make this vegetarian by omitting the chicken and using 8 ounces dried black beans and 3 1/2 cups water in the slow cooker. 

Adapted from Half-Baked Harvest