Chicken Enchilada Crock-Pot Soup Recipe: Soup Saturday Series

Winter is here, and there’s no better way to warm up than with a hearty bowl of soup. This Creamy Crock Pot Chicken Enchilada Soup Recipe- is packed with bold flavors, loaded with wholesome ingredients, and ridiculously easy to make. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to become a go-to favorite. Made it for the boys and well- there were NO leftovers.

In this blog post, I’ll share everything you need to know to create this delicious soup, how to customize it to your liking, and what toppings to add for that perfect finish. Plus, we’re kicking off our Soup Saturday series, where every Saturday this winter, we’ll be dropping a new cozy soup recipe to keep you warm and inspired in the kitchen. So make sure you subscribe to my newsletter and follow me on social media so you never miss a new recipe.

Why You’ll Love This Recipe

1. Easy to Make: This is a true dump-and-go recipe. Toss everything in your Crockpot, let it cook, and enjoy the incredible flavors with minimal effort.

2. Family-Friendly: With its mild spice and customizable toppings, this soup is a hit with both kids and adults.

3. Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.

4. Versatile: Add your favorite toppings or substitute ingredients to fit your preferences.

Ingredients for Crockpot Chicken Tortilla Soup

Here’s what you’ll need to make this easy and flavorful soup:

• 4 boneless, skinless chicken breasts (approximately 2.85 lbs)

• 4 cups Chicken Broth

• 16 oz frozen sweet corn

• 1 diced white onion

• OPTIONAL: Diced jalapeno

• 10 oz red enchilada sauce

• 15.5 oz can black beans, drained and rinsed

• 14.5 oz can fire-roasted diced tomatoes

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon cumin

• 1 teaspoon McCormick taco seasoning

Optional Toppings

• Sour cream

• Shredded cheese

• Diced avocado

• Fresh cilantro

• Tortilla strips

• Lime wedges

How to Make Crockpot Chicken Tortilla Soup

Step 1: Combine Ingredients

In your Crockpot, add chicken breasts, chicken broth, onion, frozen corn, enchilada sauce, black beans, diced tomatoes, and all the seasonings. Stir to combine.

Need a Crockpot? I’ve linked my favorite one [here].

Step 2: Cook

Cover and cook on high for 4 hours or on low for 6-7 hours. The chicken will become tender and easy to shred.

Step 3: Shred the Chicken

After cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Crockpot.

Step 4: Add Sour Cream

For a creamy finish, stir in 1/3 cup of sour cream and let the soup sit on the “warm” setting for 20 minutes.

Step 5: Serve and Garnish

Ladle the soup into bowls and top with your favorite garnishes like avocado, cilantro, and tortilla strips. A squeeze of lime juice takes it to the next level!

Why Crockpot Soups Are Perfect for Winter

There’s something magical about coming home to a warm, hearty meal that’s been simmering all day. Crockpot soups are not only convenient, but they also allow the flavors to meld together beautifully over time. Plus, they’re perfect for feeding a crowd or stocking your fridge with leftovers.

Customize Your Soup

This recipe is incredibly versatile. Here are some ideas to make it your own:

• Spicier: Add a diced jalapeño or a dash of cayenne pepper.

• Vegetarian: Omit the chicken and add extra black beans or chickpeas.

• More Veggies: Toss in diced zucchini, bell peppers, or spinach.

• Different Protein: Substitute chicken with shredded beef, turkey, or tofu.

Join My Soup Saturday Series!

This Chicken Tortilla Soup is just the beginning. Every Saturday this winter, I’ll be sharing a new soup recipe as part of my Soup Saturday series. There will be a variety of soups, guaranteed there’s something for everyone. Stay tuned and let’s keep your Saturdays warm and cozy!

If you love this recipe, you’ll definitely want to check out:

• Slow Cooker Chicken & Dumplings: A delish classic made easy in the crock pot.

• Loaded Baked Potato Soup: The ultimate comfort food, packed with all your favorite toppings.

• January Bucket List: Get inspired to make the most of the month with fun, festive activities for the family.

Pro Tips for the Best Chicken Enchilada Soup:

1. Use Fire-Roasted Tomatoes: These add a smoky depth of flavor that elevates the soup.

2. Don’t Skip the Toppings: Avocado, tortilla strips, and lime juice are game-changers.

3. Cook on Low for More Flavor: If you have the time, cooking on low allows the ingredients to meld together even more.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: This soup freezes beautifully for up to 3 months. Let it thaw in the fridge overnight before reheating.

• Reheating: Warm on the stovetop or in the microwave, adding a splash of chicken broth if it thickens.

A Final Note: Make It a Family Affair

Cooking doesn’t have to be a solo activity. Get the whole family involved by letting kids choose toppings or help shred the chicken. It’s a fun way to bond while creating delicious meals.

Watch the Full Recipe Video

For a step-by-step visual guide, check out the full video tutorial at the bottom of this post. Seeing the process in action makes it even easier to recreate this dish at home.

Let’s Stay Connected!

We hope you enjoy this Crockpot Chicken Tortilla Soup as much as we do! Don’t forget to:

• Subscribe to our blog for more recipes, including all the delicious soups in our Soup Saturday series.

• Follow us on Instagram and Pinterest for daily inspiration.

• Tag us in your creations @AshtonSedita—we love seeing how you make these recipes your own.

XOXO, Ashton