Dec 01
Crockpot Chicken Enchilada Soup127 Comments

Chicken Enchilada Soup

A bonus post for you this week. This particular post goes out to one of my favorite bloggers, Annie of Annie’s Eats. There are many different times when food bloggers join together to celebrate joyous occasions, but the bond comes through even stronger when someone in the community is struggling. Right now Annie and her family are in that position. On Thanksgiving, Annie posted about losing her father suddenly. She was making the final preparations for dinner when she got the phone call that her father had passed away. Her tribute to him was very touching, and made me appreciate having been surrounded by my loved ones just hours before.

Annie, even though we have never met, if I lived closer by I would deliver this chicken enchilada soup to you. Knowing that Mexican is one of your very favorite cuisines, it would be just a little something to cheer you up. It is warm and comforting with lots of flavor. I know that nothing anyone can say will make you feel any better, but I hope that you find comfort in the many memories you have of your Dad. You have also reminded me to always remember to say “I love you” to my loved ones because you never know when they will leave you.

Like this? Then you will also enjoy my White Chicken Chili in the crockpot!

Crockpot Chicken Enchilada Soup

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

What you’ll do:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

Source: So Tasty, So Yummy

Print Friendly
This entry was posted in main dish, mexican, soup. Bookmark the permalink.

127 Responses to Crockpot Chicken Enchilada Soup

  1. Annie says:

    Thank you, Kristy. I really appreciate the thought and this sweet post during such a difficult time.

  2. Looks so nice! Such a great meal for Winter :) Great blog, I am now a follower…even though I have a (kind of) fashion blog, would be great to hear your suggestions on things I can make for Christmas! Hailes x

  3. katie says:

    What a perfect soup for comfort, my thoughts are with Annie and her family.

  4. branny says:

    This looks wonderful and your tribute is so thoughtful.

  5. I need more delicious crockpot recipes in my life. This is going onto the list.

  6. Rodger says:

    I have heard that regular milk can curdle in crockpot recipes, but you said it worked out fine? I’m curious if I’ve been misinformed, or if there’s something about this recipe that keeps the milk stable through the long cooking process?

  7. Krissy says:

    Rodger- I had no issues with it, I used skim milk. You whisk the milk with enchilada sauce and the broth mixture so you it is not like you are adding straight milk to the crockpot. I hope you try it!

    • Anonymous says:

      I misread the recipe and poured all the milk in with the butter, flour, chicken broth, and then heated it up. I then whisked that with the enchilada sauce and poured it in the crock pot. Do you think that will still work?

  8. Anonymous says:

    how many does it serve?

  9. Anonymous says:

    Same question. Any idea how many 1 cup servings this would make?

  10. Krissy says:

    The original recipe said 4 servings. My husband and I had it for dinner two nights in a row, plus leftovers for a lunch for each of us so I am saying 6.

  11. Kevin says:

    That is some tasty looking soup!

  12. Anonymous says:

    Just made this tonight – it was delicious! Thanks for a great recipe :)

  13. Mercedes says:

    This looks wonderful and I cannot wait to try it!

  14. Alison Wonderland says:

    Found your cute site via Pinterest. I made this soup last night to get over the “Christmas Overdose” at our house. It was a hit for my family of 5. I doubled the recipe (but still only used 2 chicken breasts) and it was perfect. Just enough for today’s lunch! Also, because my kids are small, they aren’t that tolerant of spicy foods. I did one can of Rotel tomatoes and one can of plain, petite diced tomatoes. It was perfect! Nice enchilada flavor with just a little kick!

    • jenb. says:

      I can’t tolerate much spice, as an adult (like – chewing gum is often too “spicy” for me) – so I omitted the can of Rotel and used diced tomatoes only the first time I made it. The next time, I used Rotel, and I could handle it for the first day or two, but the leftovers that I ate after day 3 gave enough bite for other people to love it and for me to have to add an insane amount of sour cream. :)

  15. aly says:

    Came across this recipe on pinterest I cannot wait to make this for dinner! Thanks

  16. Kimmi says:

    Found your recipe on Pinterest and made it tonight for dinner. I was delicious and I think the best chicken enchilada soup I’ve had! Thank you for sharing the recipe!

  17. Anonymous says:

    Found this recipe on Pinterest – it’s in the crockpot now – can’t wait to try it!!

  18. Julie says:

    Also found you on Pinterest. Got a quick question, are all the canned goods drained or only beans?

  19. Krissy says:

    @Julie-they are drained. Enjoy!

  20. Laura says:

    I came across this recipe on Pinterest and made it for friends last Friday night. It was a hit! I was so happy it turned out because I’m new to crock pot cooking. My boyfriend loved it so much he has already requested it again. It’s cooking in the crock pot at home for dinner again tonight :) Thanks so much!

  21. Laura says:

    Oh, and I also served it with avocado slices – delish!

  22. Jennifer says:

    I made this soup for dinner tonight and it is awesome! I topped it with shredded pepper jack cheese, sour cream, tortilla strips, and cilantro. My husband loved it and he is NOT a soup fan usually. Well done :)

  23. Anonymous says:

    I have this in the Crockpot right now. Should I stir it occasionally or just leave it with the vegetables on bottom, chicken in the middle, and sauce on the top for the full time until its completely done, then stir? Someone please answer quickly!?

    • Krissy says:

      Sorry I didn’t answer sooner, I was at a concert last night. Hopefully you figured out that you just needed to stir at the end!

  24. Anonymous says:

    I made this last night and it was truly fabulous! My husband and I loved it and it will become a family favorite. Thanks so much for sharing!

  25. Sara says:

    I am going to make this tomorrow… wondering if you can put the chicken breasts in frozen? Or should they be thawed? Thxs!!

  26. Anonymous says:

    Has anyone figured out nutrition and calories per serving for this recipe? Thanks. :)

    • J says:

      I added it all up, and it’s 1913 calories for the entire pot of soup (without cheese). If the pot makes 6 servings, as suggested by others here, that would be about 320 calories per serving. Not bad!

  27. Anonymous says:

    Best soup I have EVER had – and I am very picky! Thanks for the recipe!

  28. Diana Lee says:

    We LOVED this soup. It was delicious and easy and we ate every single serving as leftovers. Thanks for such an awesome addition to our week night meal planning.

  29. This is FANTASTIC! Just wonderful, super, excellent…I could go on and on. We loved it – can you tell?!? :)

  30. anna8abanana says:

    quick question, I hate green peppers(and red and yellow ones for that matter) can I leave those out or change things up a bit, any suggestions would be great as this soup sounds wonderful!!!

    • Krissy says:

      I think you could omit them altogether since there is only 1/2 cup of them, I don’t really remember that much flavor coming from them anyway, enjoy!

  31. Anonymous says:

    does it matter if its frozen corn or can

  32. Anonymous says:

    does this freeze well?

  33. Anonymous says:

    Going to make this soup tonight! I ‘ve been looking for a good chicken tortilla soup recipe for a long time. One that isn’t filled with lots of fat…this looks tasty! I am going to substitute the chicken breast for an already cooked rotiserrie chicken to make it a little easier. What would cook time be. Could it cook for an hour or two or still a lot longer? Thanks!

    • Krissy says:

      I think you would be fine with an hour or two on high. I can’t imagine you are really doing much more than cooking the chicken and warming the other ingredients up! Good luck, let me know how it goes!

  34. Meagan says:

    Just made this! Thank you for the recipe :) I actually did it all on the stove though because I was in dying need of it to be ready right away and not in a couple hours. :) So hopefully it turns out just the same!!

    • Meagan says:


      meant to add that I also cooked the chicken first in olive oil and some taco seasoning to add more of a mexican taste :)

  35. kelsey says:

    Just made this and it is honestly my new favorite crockpot recipe! thanks for sharing!

  36. Natramirez08 says:

    This is in mycrockpot right now! My grandmother is at the hospital and being moved to hospice today, I’m going to take it to the family that has been sitting in the waiting rooms for days. Hopefully it helps comfort them! Thanks for the recipe!

    • Krissy says:

      What a nice thing to do! Hopefully it does comfort them, I have been there with my grandfather…it’s tough!

  37. Anonymous says:

    Did you use bone in or boneless chicken breasts?

  38. jenb. says:

    Krissy! I found this on Pinterest a couple of months ago, and I can’t tell you how many times I have made it since! I am probably averaging every-other week! :) One adjustment for me is that I make a HUGE (7-quart, and I am single, so that’s huge to me!) :) crock pot every weekend of chicken, and more often than not, it is seasoned with taco seasoning (as opposed to lemon-herb, rosemary, etc.) to use for my cooking for the week. As you know, it basically shreds itself, so then I have a gallon plus of chicken. SO – with your recipe, I just used that pre-cooked taco-seasoned chicken, and put a full layer across the top of my crock pot. I still cook it on low for 6-8 hours so that all of the flavors blend together really well. I have used your recipe for two pot lucks, and for my own lunches and dinners, and have gotten SO MANY compliments, and I obviously absolutely LOVE it! Thanks for posting it!!! :)

  39. Brittney says:

    do you use green or red enchilada sauce? I’m excited to try this out!

  40. Brittany says:

    I made this today and it was fantastic! It hit the spot for my mexican food craving!! I was worried that 2 chicken breasts wouldn’t be enough, but it turns out that when shredded, it is more than enough! I will definitely be remaking this again! Thanks so much :)

  41. Jess says:

    Thanks for this! Made it tonight and loved it. I’ll definitely be making it again.

  42. Anonymous says:

    This was SOOOO good! My husband loved it! I cooked it on high for 3 hours. Thank you so much!

  43. finnmommy11 says:

    I just started this at 2:00 this afternoon. It’s in the crockpot now. I’m cooking it on high, so it’ll be ready by suppertime. :)

  44. Thank you for the recipe. I will make this tomorrow for dinner. It looks yummy

  45. Erin says:

    I use my crockpot as often as possible and continually looking for recipes – which is what I am doing this morning! This looks like a good one! Thanks!

  46. Anonymous says:

    I made this today, when I got home the house smelled amazing. This soup was so good, I’ll be having leftovers all week! Yummy!

  47. Anonymous says:

    Just made this for a soup and salad gathering with some friends tomorrow. This is amazing! Will definitely become a staple soup for these upcoming fall/winter months!

  48. Anonymous says:


  49. Anonymous says:

    Thank you for this! Made it the other night, kept it on low while i was at work…about 8hours. I added a packet of taco seasoning, and used a 16oz bag of frozen corn. I think i probably used about three breasts…two didnt seem like quite enough. :)

  50. Travis says:

    In the crock pot righhhht now. My boyfriend was sick all week, and wanted me to make him soup, but he requested it not being Chicken noodle. He wanted something warm and comforting, thus, I’m making him this. Hopefully everything turns out great! Thank you for such an amazing recipe. Easy to follow! Can’t wait to taste it tonight and dose him up tomorrow! Thank yoooou!

  51. Juan says:

    I made this and loved it! I agree a packet of taco seasoning would really add a kick to it!

  52. Toni Lindsey Madera ca says:

    Cooking it right now, my wife is, thought I would drop a line and say thank you. John

  53. Toni Lindsey Madera ca says:

    Lovely lovely lovely!

  54. paula says:

    A “keeper!” Your recipe appealed to me because it was one that didn’t call for masa harina and I was too lazy to go to the store! I also didn’t have the time for the crock pot so I cooked the chicken breasts (ala Ina Garten)& sauteed the onion and green pepper before adding the flour. I then proceeded to add the broth, milk, etc. and carefully heated it through so as not to scorch the milk-based broth.
    We topped with cheese and some fresh cilantro- very satisfying. I will most definitely try the crock pot version. Thanks!

  55. April Duda says:

    This was SO good! I made it using 3 chicken breast halves (all I had on hand) and it was still plenty for us. It was enough for dinner for 3 adults and then lunch for 2 (one of which was large) so I think you were right on target with saying 6 servings. I also threw in leftover cooked rice from the night before and it was delicious! Definitely going to be one of my regulars this winter :)

  56. Lindsey says:

    What size crock pot is this for? I have a 3 qt one… too small?

    • admin says:

      I have a 6.5 quart and it fills that one up nicely. My suggestion would be to half the recipe.

  57. Patty says:

    I tried it….and loved it…but it did need more chicken…

  58. Tiffany says:

    I want to heat this in the crockpot during work tomorrow. Can I make the sauce on the stove tonight and then keep it in the fridge and put it all in tomorrow morning?

    • Krissy says:

      Yes, that is what i do every time. I mix the sauce up separate from the beans and chicken then pour on top in the morning

  59. Tricia says:

    Is the two “whole” chicken breasts the equivalent of four loose chicken breasts? I rarely can find what is usually considered a whole, double chicken breast…

  60. Crystal says:

    Made it tonight awesomeness :) thanks

  61. Abby says:

    What are your thoughts on using soy milk? I am lactose intolerant but am very interested in making this recipe. thanks!

    • Krissy says:

      I don’t really have any experience with soy milk. Do you usually use milk in place of soy milk in recipes? An alternative would be to substitute the milk for more chicken broth.

    • Nina says:

      Abby did you end up making the soup with soy milk? How did it taste?
      I’m just curious because I am also lactose intolerant and I want to make this soup.

      Thanks in advance.


  62. Pat says:

    It’s in the crock pot now, has been for 2 hrs but it looks a lot thicker and creamier than the photo above. Did I make a mistake?

  63. Dina says:

    stupid question, this in the crock pot now, what do you mean by 2 whole chicken breast. I just put 2 breasts in the pot that come in a package of 4. should I add 2 more? I got confused after reading a review!! thanks.

    • Krissy says:

      That should be enough, enjoy

      • Dina says:

        This soup was so good! 2 chicken breast were plenty I would say they were about 6 ounces each. there was a lot left over so I am glad to hear that it freezews well! It remined us more like a chilli than a soup because it was so thick. I can’ t wait to try your lasanga soup next!

  64. Wendy says:

    This is a great recipe. I completely eliminated the chicken (because I’m vegetarian) and it came out absolutely delicious! I’ve also made it on the stove too and both ways work great. Thank you for posting it :)

  65. Jodi D. says:

    Not sure why this is confusing…but do you add 2 cups of milk to the chicken broth mixture or 1/2?

    • Krissy says:

      Initially you add a 1/2 of a cup, once the mixture is cooked and thickened, you add the enchilada sauce and then the remaining 2 cups of milk.

  66. lindsay says:

    Hi! I love this! It is being included in a recipe collection of slow cooker meals here

  67. shana says:

    will it be ok with out the pepper? it is the only ingredient that i do not have on hand ?

  68. Jenn says:

    I made this tonight but made it dairy free using earths balance butter and soy milk instead and it came out great…my son is allergic to milk so I have to alter most recipes this turned out great and u couldn’t tell

  69. Jennifer Emery says:

    I made this and it was SO AMAZING – my Hubby Re-named it -Mustgo- Enchilad soup though because I used leftover Christmas turkey, Leftover pinto beans I had made earlier this week and I had no Rotel or Green Peppers so I used 1 C of Pace Picante Sauce!!

  70. Nancy says:

    Does anybody know how many calories?

  71. Laurel says:

    Thanks for the great recipe! We added some cilantro at the end and it was super-duper yummy. Just started following you on pinterest. Look forward to trying more of your tasty treats!

  72. JoAnne Funch says:

    great soup, made it today and love, love, loved it!

  73. Vicki says:

    Made this for my father-in-law’s birthday celebration last year. I doubled the recipe and had white chicken chili also. My brother-in-law ate 3 bowls of the soup and asked to bring some home. It was a huge hit and has been a main stay of my crockpot recipes since. FIL is coming to visit again and we are having a “poker night.” He requested the soup and chili again for all of his guests…Thanks for the great recipes.

  74. Amy says:

    Found this on Pinterest and made it today — very tasty and hearty! I thought that there wouldn’t be enough liquid, but it turned out perfectly. I added a finely diced zucchini, a whole diced onion, and diced red and green peppers. I like to boost veggie content. Overall i thought this was a healthy choice for dinner; a little bit of butter went a long way to add richness and a satisfying mouthfeel. This recipe is a Keeper! Thank you for sharing.

  75. Crystal says:

    I have made thir recipe SOOOOO many times since I found this, and it turns out the same EVERY time! So many friends have asked for the recipe because it is THAT GOOD!!! Thanks for posting this.

  76. Krystal says:

    I made this tonight for my husband and I and we thoroughly enjoyed it. I only had chicken thighs in my frig so I replaced the 2 breasts with 6 small boneless, skinless thighs. They didn’t fall apart as we’ll as a whole breast but I worked with it and it ended up tasting great! I also am a huge fan of heat so I added an addititional 1/4 cup of pickled jalapeño- perfect! Thanks for the quick, easy and tasty recipe!

  77. Stephanie says:

    Does anyone have a calorie count for this?

  78. Tina says:

    I made this over the weekend. It was SHUT UP good! LOVED it! I will definitely be adding this one to the “regulars” section of my recipe box. I did add some fresh garlic to the veggie mixture, and some salt and pepper. To the “roo” I added a little bit more salt, pepper, onion powder, garlic powder, and some hot sauce. It was PERFECTION in a crock pot! Thanks for sharing! I can’t wait to make it again!

  79. Erin says:

    I made this last night and let me say it was awesome!!!!!! I cooked it on high for 3.5 hrs and it came out perfect. I am definitely going to double it next time for more left overs :)

  80. Sarah says:

    I made the soup for dinner tonight! Really tasty but super watery? Is it normally more of a liquid soup then thick? Great recipe!!!

  81. Pat Frank says:

    Wonderful recipe. Can’t wait to try your other ones. Can tell me how many calories are in the crock pot chicken enchilada soup? I used 2 percent milk. Thanks.

  82. Pat Frank says:

    Can you tell me how many calories are in a cup of the crockpot chicken enchilada soup. I used% milk, Can’t wait to try your other recipes.

  83. Shawnee says:

    I made this tonight for my family and everyone, including my 2.5 year old, LOVED it!! Thank you!!!

  84. Andrea says:

    I have made this soup 4 times so far and it is fabulous. My family, including all 3 of my children love it. In fact, I just finished up the left overs for lunch. One of my favs.

  85. Linds Storm says:

    Made this tonight for dinner…SO DELICIOUS! Only took me about 20-25 minutes to put together, left it on low for 7 hours in the crockpot and VIOLA! So yummy. My boyfriend is mexican and he and his cousin said it tasted like something out of their mom’s kitchen. I am definitely making this again (soon)! I didn’t see a Rotel with Jalapeno’s at the store so I used one small can “Rotel with green chile’s” and the other can “Rotel with habeneros” for a little extra kick, delicious :) Instead of the monterey jack cheese I used crumbled fresh Cotija cheese and it was also great. Thanks for sharing this recipe, one of the best I’ve tried from Pinterest.

  86. Carolyn says:

    First time making this recipe, just got it all in the crockpot so I will let you know the results! Can’t wait for 6:00 to get here!! Thank you for sharing.

  87. megan says:

    I have made this a few times now and neither my boyfriend or I are sick of it. If you have leftovers, it is very yummy on tortilla chips the next day! Thanks for the recipe :)

  88. Debi says:

    This may be one of the best soups I have ever made or eaten!! Had company for the weekend and everyone loved it!!

  89. Jennifer Moore says:

    I prepped this on wednesday night and allowed it to cook all day thursday; having it for dinner. It was such an amazing soup! I would suggest that anyone with a family bigger than 4 should double the Ingredients as we are a family of 4 and it was enough for each of us to have one serving. Thanks for sharing it was awesome and a great hit in our home!

  90. Emily says:

    Is there a way to make this stove top? Rather than in crock pot?

    • Krissy says:

      I haven’t tried it, but think it could work. The crockpot is just warming everything up and cooking the chicken. I would add all the ingredients and just cook the chicken separately. You could even use a rotessiere! Let it simmer so it thickens and the peppers/onions soften a bit.

  91. Melly says:

    Is this green or red enchilada sauce?

  92. Char says:

    YUMMY! Made this today for football party. It was a hit! To those who have commented about not liking the onion and/or the bell pepper: I felt the same way….so…..I nixed both and added and extra can of Ro-tel Original w/ green chilis, plus 1T of chili powder for some extra kick—perfect! :) Sadly, I took an empty crock pot home. No leftovers.

  93. Sara says:

    I made this recipe a few days ago and it’s definitely a keeper. My husband loved it as well. We ate it all, but I am still craving more!! Perfect balance of flavors and very filling!!

  94. Kristen says:

    I’ve made this a few times, it’s awesome!

  95. Amy says:

    Has anyone figured out Weight Watcher points?

  96. Megan says:

    This has become a staple in my house. I have made it monthly since finding the recipe, usually tweaking it slightly for a little variety. Every time it’s delicious! Excellent as a dip with chips the next day. Thank you for sharing :)

Leave a Reply

Your email address will not be published. Required fields are marked *