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Slow-Cooked Chicken Enchilada Soup

This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    8 servings (3-1/4 quarts)


  • 1 tablespoon canola oil
  • 2 Anaheim or poblano peppers, finely chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts
  • 1 carton (48 ounces) chicken broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
  • 1/3 cup minced fresh cilantro
  • Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips


  • In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
  • Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts
1-1/2 cups (calculated without optional toppings): 125 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1102mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 14g protein.

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  • john
    Feb 12, 2021

    This is not chilis soup..stop latching on to a known name to make yourself profitable..this on not even close to chilis enchiladas soup

  • gremaux
    Feb 3, 2021

    No comment left

  • gina.kapfhamer
    Sep 23, 2020

    This is the perfect recipe to make for half time during chill football season. Warms you right up!

  • Karen
    Feb 28, 2020

    To start, I absolutely HATE when people make changes to the original recipe and then rate "their wonderful version". I did have trouble finding Mexican diced tomatoes, so I did have to ad lib. I used an equal size can of fire roasted tomatoes and added a 4 oz. can of fire roasted green chiles. Other than that, I made the recipe as stated. It was easy and we really liked it. And yes, we do like spicy food that is TASTY, not just HOT. This fit the bill. I admit we do lean more toward a stew like consistency, so the next time I made it, I bumped up the chicken to 1.5 lbs. and added 1 cup of uncooked rice during the last half hour and skipped the toppings. Just personal preference and no time to shop for topping that day. Excellent recipe, thank you for submitting it.

  • I_Fortuna
    Feb 26, 2020

    Well the word enchilada implies "Mexican" and corn tortilla rolled with cheese, beef, pork or chicken inside. This is not either. However, there are a lot of redeeming points to this recipe such as chile (chile is a pepper and chili is a recipe) powder and cumin. I hope you can appreciate my putting in simple notations in case there are those who want to know. Those of you who do know, please ignore them. ( I am only trying to help cooks get more authentic recipes.) Tomato products are *never* used in enchiladas only in pico de gallo or salsa traditionally. Canned enchilada sauces use tomato because they have, long ago, decided that their recipe fit people above the border. Texas (where I live) has completely butchered authentic Mexican cooking which is why I cook Mexican food at home as a rule. When making enchilada sauce, oregano should be used (Greek). Mexican oregano is very potent and unless you are used to cooking Mexican food you may not like it. Only modern cooks use the Italian herb, garlic. (I think they got it from Emeril) We never use it. It masks the other delicate flavors. Easy ingredients: So what you have left is about 6 to 7 tablespoons of mild chile powder, oregano, cumin, onion, flour (about a quarter cup) and chicken broth. Add cayenne or hot chile as desired. Enchilada sauce gets its color from chile not tomatoes. Easy directions: Saute chopped onions in oil (your choice) until transparent. Add your spice/herb/flour combo and saute for 3 to 4 minutes to remove flour taste. Add 6 to 7 cups of broth. I use Better Than Bouillon chicken Bouillon. Add to taste. Tweak your recipe and add some authentic other ingredients if you like. Make it yours but follow the simple guidelines for authenticity. This sauce is mostly what you will find in a good Mexican restaurant. This is from our Mexican family to your family.

  • robbiejackson
    Dec 2, 2019

    So good, yum! Hubby and I like spicy, so I used several Serrano peppers and one Habanero. I had some adobo sauce from a can of Chipotle peppers and added a bit of that, too! It was definitely spicy but not overly so. We topped it with sour cream, cheese, and avocado. Yum, yum, yum! Thanks for sharing!

  • Janet
    May 6, 2019

    No comment left

  • LBurkey
    Mar 3, 2019

    I made this soup for a church potluck and it received rave reviews and I was asked for the recipe. To save on time, I used rotisserie chicken from Costco instead of cooking my own chicken breasts, and combined all the ingredients together in a crock pot and warmed it up. It was an easy soup to make. The suggested toppings are icing on the cake, so to speak:)

  • Shelly
    Nov 6, 2018

    This soup is awesome. Highly recommend.

  • KCGibson
    Apr 17, 2018

    No comment left