Easy Enchilada Soup (Crockpot Favorite – Red or Green Sauce!)
Let’s take it back to one of the OG recipes from when I first started sharing here – this Enchilada Soup is still one of my all-time favorite cozy meals, and honestly, it’s just as good now as it was back then! It’s packed with flavor, loaded with protein, and so easy to throw together. If you’ve been around since the early days, you might remember this one – and if you’re new here, trust me, you’re going to want to save this!
Creator: Leslie Stokes
Why I Love This Enchilada Soup:
It’s a total dump-and-go recipe. Just throw everything in your crockpot and let it work its magic.
Hearty and filling, thanks to all the beans, chicken, and veggies.
You can make it classic with red enchilada sauce or switch it up with green sauce and green salsa for a fresh twist.
It’s meal prep-friendly and perfect for leftovers!
Red Sauce or Green Sauce?
When I first made this, I went with the classic red enchilada sauce and salsa combo. But I’ve since tried it with green enchilada sauce and salsa verde, and oh wow – it’s just as good, maybe even better depending on your mood! The green version feels a little lighter and brighter, while the red is all about that rich, smoky flavor. Honestly, you can’t go wrong either way.
Topping Ideas (because toppings make everything better!):
Sliced avocado or guacamole
Fresh cilantro
Green onions
A squeeze of lime juice
Tortilla chips for some crunch
A dollop of Greek yogurt or sour cream
Shredded cheese if you’re feeling extra cozy
Meal Prep Tips:
This soup gets even better the next day – just store it in an airtight container in the fridge for up to 4-5 days.
It freezes great too! Portion it out into freezer-safe bags or containers and freeze for up to 3 months. Perfect for those nights when you just don’t feel like cooking.
Chicken Enchilada Soup
Equipment
- Instant Pot, Dutch Oven, Crock-Pot
Ingredients
- 3 chicken breast or 2 1/2 lbs (chicken thighs are great too)
- 2 tbsp homemade taco seasoning or low sodium taco seasoning (link bellow)
- 1 10oz can of enchilada sauce
- 1 14.5oz can of chicken broth or 2 cups (I buy low sodium everything)
- 1 16oz jar of your favorite salsa
- 1 10oz can of rotel tomatoes or diced tomatoes with green chilies
- 1 15.5oz can of corn (undrained)
- 1 15.5oz can of pinto beans (undrained)
- 1 15.5oz can of kidney beans (undrained)
- 1 15.5oz can of black beans (drained and rinsed)
- 3/4 cup heavy cream or half and half (can sub coconut cream)
- 1-2 tbsp tapatio (optional) will give it a kick
toppings: cilantro, green onions, avocado, cheddar cheese, tortilla chips, sour cream, taco sauce
Let's Make It
- Add 3 frozen or fresh chicken breast to instant pot/dutch oven/crock-pot- with enchilada sauce, chicken broth and taco seasoning. Cook on meat option for 35 mins/dutch oven: 40ish minutes/crock-pot: 3 hours on high. ***if using rotisserie chicken just put everything in the pot and cook for times below.
- Once done take the chicken out and shred it with a fork.
- Add the remaining ingredients and the chicken back into the pot.
- Cook on manual for 15mins/Dutch Oven: 1-2 hours/crock-pot: 3+ hours
- Let the spoup sit for as long as possible if using the instant pot. I like to put mine on during nap time and let it sit until dinner.
- Top with cilantro, green onions, cheese, tortilla chips, cour cream, taco sauce, avocado....the options are endless!
