Tasty Slow Cooker Chicken Enchilada Soup

When creating a rotation of easy menus for a quick dinner, one kind of soup is probably on the list.

When I was homeschooling, caregiving, and doing all the other things, stopping midafternoon (between 3-4:00, depending on everyone’s schedules) to start dinner prep made accomplishing anything else for the day impossible.

Now my homeschooling days are past, one son has moved out, but I still appreciate having some recipes that are quick, easy and can be prepared in advance. It makes the afternoon longer for me to accomplish other things I want to do.

One of my recipes still in rotation is a chicken tortilla soup recipe printed long ago from the Betty Crocker website. I made a couple personal changes, adopting the recipe for a remarkably simple, delicious home-cooked soup! It takes me about 15 minutes to prepare and 1-1/2 hours to simmer in the slow cooker!

For my take, I use Muirs Fire-Roasted Diced Tomatoes but delete the green chilies (no es bueno para mi). If I can find it, I used the southwestern corn that is sold at our H-E-B grocery store here in Texas. (Del Monte brand carries both types of canned corn, and Green Giant has its own type of southwestern corn, along with Mexicorn.)

Although using a rotisserie chicken would be ideal, I use canned chicken breast for a fast option; I sauté that and the onions together with half of the spices for a stronger flavor. You can also use the same amount of taco seasoning instead.

Try incorporating this easy recipe into your meal rotation this week! Let me know what you think in the comments, along with any other twists you decided to use! 

Tasty Slow Cooker Chicken Enchilada Soup

Prep time: 10-15 minutes                     Cook time: 1-1/2 hours
Total time: 1 hour, 45 minutes             Yield: 6 servings


2 – 10 oz cans shredded chicken, drained
1 – 32 oz carton chicken broth
1 – 14.5 oz can fire-roasted diced tomatoes
1 – 14.5 oz can red enchilada sauce
1 – 11 oz can fiesta corn (or similar) drained
1 – 4.5 oz (or similar) chopped green chilies
1 cup chopped onion
2 tsp chili powder
2 tsp cumin
1/2 tsp pepper
1/4 cup fresh chopped cilantro
1/2 cup Mexican shredded cheese blend
1/2 cup sour cream
1 to 2 cups crushed tortilla chips
olive oil cooking spray (or another of choice)

Cooking Directions:

  1. Spray the inside of slow cooker insert with olive oil spray, including the sides.
  2. Add broth, tomatoes, enchilada sauce, sauce, 1 tsp chili powder, 1 tsp cumin, and chilies (optional) to the slow cooker; stir to combine.
  3. In a separate skillet, add more olive oil cooking spray and add onions; cook until soft. Sprinkle in the pepper.
  4. Add the two cans of chicken along with the other 1 tsp chili powder and 1 tsp cumin. Stir to combine. Cook on medium heat long enough for the chicken to warm and flavors to combine.
  5. Add the chicken and onions to the slow cooker.
  6. Cover; cook on high for 1-1/2 hours.
  7. Serve the soup with a spoonful of shredded cheese and sour cream plus a sprinkle of cilantro.  Add the crushed tortillas to the soup.
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This post was originally published on my blog, Muses of a Mom, in February 2020, and republished here with additional information.

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