This is a slow-cooker chicken soup built around enchilada sauce, cumin, coriander, and queso quesadilla, with crushed tortilla chips stirred in at the end to thicken it naturally. It makes eight generous servings, and the flavor genuinely improves after a night in the fridge. The honest reason to make it: one slow cooker, minimal prep, and dinner handles itself over eight hours.
Before you start
The step that matters most is straining the broth after the chicken cooks. Bone-in, skin-on breasts release cartilage and fat fragments during those first two to three hours, and if you skip the strainer you’ll end up with an oily, slightly gritty base that no amount of seasoning fixes. Pour the broth through a fine-mesh strainer into a bowl, discard what’s caught, then return the clean broth to the slow cooker before adding anything else. The second thing worth knowing: crushed tortilla chips dissolve and thicken the soup as they sit, so add them only in the final thirty minutes of cook time. Add them too early and they disappear entirely, leaving the soup thin.
About the ingredients
- Queso quesadilla: A mild, semi-soft Mexican melting cheese sold in most large grocery stores near the specialty dairy section. It melts smoothly without breaking. Monterey Jack is the closest substitute — avoid pre-shredded bags, which contain anti-caking agents that make the cheese clump rather than melt.
- Anaheim peppers: Mild heat, slightly sweet. If you can’t find them, one 4-oz can of diced green chiles works as a direct swap and requires no chopping.
- Enchilada sauce: The recipe uses about two 14-oz cans. Red enchilada sauce is standard here; green enchilada sauce will work but shifts the flavor profile noticeably toward tomatillo and herb.
- Bone-in, skin-on chicken breasts: The bone and skin add body to the broth during the long cook. If you substitute boneless skinless breasts, reduce the initial cook time to 1.5–2 hours and expect a slightly lighter broth.
What can go wrong
- Soup turns out greasy: Skin-on chicken releases a lot of fat. Skipping the straining step is the usual cause. If you notice a grease layer after straining, skim it with a spoon before adding the remaining ingredients.
- Cheese clumps instead of melting: Queso quesadilla needs to be finely diced and added to a hot but not boiling liquid. Stir it in gradually off a rolling boil — high heat causes the proteins to seize and clump.
- Soup is too thin even after adding chips: Tortilla chips vary a lot by brand and thickness. If the soup is still thinner than you want after thirty minutes, crush a handful more chips and stir them in, then wait another ten minutes before serving.
- Soup tastes flat despite the spices: Low-sodium stock is intentional, but it means you need to taste and adjust salt at the end. Add salt in small pinches after the enchilada sauce and cheese are fully incorporated — both add sodium, so season last.
- Chicken is dry or stringy: Ground chicken reaches 165°F well before bone-in breasts do in a slow cooker. Pull the breasts as soon as they hit 165°F internal and shred immediately — leaving them in longer than needed makes them tough. Skip the garnish of extra cilantro on individual bowls — not worth the extra dish when the soup already has half a bunch stirred in.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to four days. The tortilla chips continue to absorb liquid overnight, so the soup will be noticeably thicker the next day — add a splash of chicken stock when reheating to loosen it back to your preferred consistency. Reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F throughout. This soup freezes well for up to three months; freeze it before adding the sour cream topping, which breaks on thawing. Portion it into individual freezer containers for easy weeknight meals — thaw overnight in the fridge, then reheat as above.
Chicken Enchilada Soup (Crockpot, Bold & Hearty)
Equipment
Ingredients
28 oz enchilada sauce - 794g, about two 14-oz cans
- 2 small Anaheim peppers - chopped
- 8 oz queso quesadilla - 225g, finely diced (or substitute Monterey Jack)
1 tbsp cumin - more to taste
- 1 cup sharp cheddar cheese - 115g, shredded, for serving
Instructions
- Pour the chicken stock into a 6-quart slow cooker and set it to low. This entire recipe cooks on low — no need to switch to high at any point.32 oz chicken stock (chicken broth or chicken bouillon)
- Add 1 tablespoon each of coriander and cumin.1 tbsp cumin, 1 tbsp ground coriander
- Add about 1/2 teaspoon of ground black pepper, adjusting to your taste.1/2 tsp ground black pepper
- Add the chicken breasts to the broth and cook on low for 2-3 hours until the internal temperature reaches 165°F / 74°C and the meat pulls apart easily. Remove the chicken and set aside. Pour the broth through a fine mesh strainer to remove any cartilage or skin fragments, then return the strained broth to the slow cooker.2 medium chicken breast
- Add the diced tomato and enchilada sauce, onion, garlic and cilantro. Cook for 2 hours at minimum.28 oz enchilada sauce, 1/2 large red onion, 2 cloves garlic, 1 large tomato, 1/2 bunch cilantro
- Using two forks, shred the chicken meat off the bone and return it to the slow cooker. Stir to combine and continue cooking on low for at least 2 hours (or up to overnight) to let the flavours meld.2 medium chicken breast
- Taste the soup and add more cumin and coriander if needed. Stir in the diced Anaheim peppers and cook on low for 1-2 hours until the peppers are softened.2 small Anaheim peppers, 1 tbsp cumin, 1 tbsp ground coriander
- Add the finely diced queso quesadilla a small handful at a time, stirring constantly after each addition until fully melted and incorporated into the broth. This step takes about 10-15 minutes. Once all the cheese is integrated, continue cooking on low for 30 minutes to let the flavours blend.8 oz queso quesadilla
- Stir in the crushed tortilla chips and cook for 20-30 minutes until they soften and begin to break down, thickening the soup to a stew-like consistency.3 cups tortilla chips
- Taste the soup. You shouldn't need a bit of salt, but if you do, now's the time to add it. Grind in more pepper as needed.1 pinch salt, 1/2 tsp ground black pepper
- Ladle the soup into bowls and top with shredded sharp cheddar cheese and a generous dollop of sour cream. Serve immediately.1 cup sharp cheddar cheese, 1 cup sour cream
Notes
Nutrition
FAQ
Can I use ground chicken instead of bone-in chicken breasts?
Yes, but the process changes. Brown the ground chicken in a skillet first until it reaches 165°F internal temperature, then add it directly to the slow cooker with the other ingredients — no need to strain the broth separately. You’ll lose some of the body that bone-in chicken adds, but the soup still works well.
Can I cook this on high instead of low to save time?
The recipe is designed for low only, and that’s worth respecting here. Cooking bone-in chicken on high in a slow cooker tends to produce tougher, drier meat and can cause the cheese to break when added later.
Is there a substitute for enchilada sauce if I can’t find it?
You can make a quick substitute by combining one 15-oz can of tomato sauce with one tablespoon of chili powder, half a teaspoon of garlic powder, half a teaspoon of cumin, and a pinch of cayenne. It won’t be identical, but it covers the tangy, spiced base the recipe relies on.
How spicy is this soup?
As written, it’s mild to medium — Anaheim peppers have very low heat, and most commercial red enchilada sauces are mild. To increase heat, add a diced jalapeño with the onion and garlic, or use a hot enchilada sauce.
Can I make this ahead and reheat it for a gathering?
Yes, and it actually tastes better the next day once the flavors have had time to settle. Make it the day before, refrigerate it without the sour cream topping, and reheat it gently on the stovetop, adding a little stock if it’s thickened too much overnight.
