Switch up your next Family Fiesta with this delicious Crock Pot Chicken Enchilada Soup! It is super yummy and can be dressed up any way you like!
Note: We use referral links for the products we love.
Aunt Lou here.
When looking at this Crock Pot Chicken Enchilada Soup that I adapted from Gooseberry Patch’s 303 ‘Round the Clock Recipes, you will see a ton of ingredients. Don’t be frightened off by that. Once you saute your onion and garlic, it is a dump and go recipe. And the results are delicious! You’re gonna love it!
Crock Pot Chicken Enchilada Soup
Note: Scroll to the bottom for the printable recipe.
How to Make Chicken Enchilada Soup in a Crock Pot
Pour your oil in a skillet over medium heat and saute your onion and garlic until your onion is translucent. Pour your oil, onion and garlic into a 6 quart crock pot. Add your remaining ingredients except your tortilla strips and cheese. Stir everything well. Cover and cook on low for 4-6 hours or high for 2-3 hours. Stir in your tortilla strips and cheese. Cover and cook on high until your cheese is melted. Serve with extra cheese, if desired.
Crock Pot Chicken Enchilada Soup Notes:
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Chicken Enchilada Soup
Crock Pot Chicken Enchilada Soup
Ingredients
- 1 medium onion chopped
- 1 clove garlic minced
- 1.5 teaspoons oil
- 14.5 oz can beef broth
- 14.5 oz can chicken broth
- 10.75 oz can cream of chicken soup
- 1 1/2 cups water
- 12.5 oz can chicken drained
- 4 oz can chopped green chiles
- 2 teaspoons Worcestershire sauce
- 1 tablespoon steak sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/8 teaspoon pepper
- 6 corn tortillas cut into strips
- 1 cup shredded cheddar cheese plus more if desired for sprinkling on when served
Instructions
- Pour your oil in a skillet over medium heat and saute your onion and garlic until your onion is translucent.
- Pour your oil, onion and garlic into a 6 quart crock pot.
- Add your remaining ingredients except your tortilla strips and cheese.
- Stir everything well.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Stir in your tortilla strips and cheese.
- Cover and cook on high until your cheese is melted.
- Serve with extra cheese, if desired.
Notes
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Shared on:
- Crock Pot Sweet Spicy Bites - August 5, 2020
- Crock Pot King Ranch Beef Casserole - August 4, 2020
- Crock Pot Garden Vegetable Soup - August 3, 2020
How much fresh chicken corresponds to 12 oz of canned chicken? I always have chicken in the freezer but I never buy canned.
Hi Pat!
I haven’t tried using fresh chicken in this recipe. I would start with between one and a half to two cups of chicken cubed.
Enjoy!
Aunt Lou