Chicken Enchilada Soup (Crockpot, Bold & Hearty)
This chicken enchilada soup is a comforting soup you'll keep craving. This is a very easy soup recipe that will warm your soul.
Equipment
Slow cooker (6-quart)
Fine mesh strainer
Cutting Board
Sharp chef's knife
Two forks for shredding chicken
Ladle
Large mixing spoon or wooden spoon
Ingredients
32 oz chicken stock (chicken broth or chicken bouillon) - low-sodium ; 1 quart / 950ml
28 oz enchilada sauce - 794g, about two 14-oz cans
½ tsp ground black pepper - plus more to taste
2 medium chicken breast - bone-in, skin-on ; about 1.5 lbs / 680g total
½ large red onion - chopped, about 3/4 cup / 115g
2 cloves garlic - finely chopped- 2 small Anaheim peppers - chopped
1 large tomato - diced, about 1 cup / 180g
½ bunch cilantro - fresh ; stems removed and leaves chopped, about 1/2 cup / 20g- 8 oz queso quesadilla - 225g, finely diced (or substitute Monterey Jack)
3 cups tortilla chips - about 85g, lightly crushed
1 tbsp cumin - more to taste
1 tbsp ground coriander - more to taste
1 pinch salt - to taste- 1 cup sharp cheddar cheese - 115g, shredded, for serving
1 cup sour cream - 240g, 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
Storage: Refrigerate in an airtight container for up to 4 days. The soup thickens considerably as it cools — add a splash of chicken broth when reheating.
Freezer: Freeze without the cheese, sour cream, and tortilla chip toppings for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Make-Ahead: This soup tastes even better the next day as the spices deepen. Prepare it a day ahead and reheat gently.
Substitutions: Replace queso quesadilla with Monterey Jack or a mild white cheddar if unavailable. For a lighter version, skip the cheese stirred into the broth and top with a small amount of shredded cheese instead.
Pro Tip: Stir the queso in a small pinch at a time over low heat and never stop stirring — this prevents the cheese from clumping and ensures a smooth, velvety broth.
Nutrition
Serving: 1servingCalories: 539kcalCarbohydrates: 47gProtein: 25gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 83mgSodium: 1494mgPotassium: 441mgFiber: 5gSugar: 11gVitamin A: 1229IUVitamin C: 9mgCalcium: 399mgIron: 2mg
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