Slow Cooker Chicken Enchilada Soup

This delicious Chicken Enchilada Soup is so easy to make in your Slow Cooker. All you need is 7 simple ingredients. A perfect dump and go soup recipe.

This Chicken Enchilada Soup is so easy to make in your Slow Cooker. A great recipe you can start before going to work and be ready by the time you get home.

When it comes to cooking chicken, I take every precaution I can. While many suggest you can simply add the raw chicken to the slow cooker with the rest of the ingredients, I prefer to sear the chicken breasts in a skillet before adding them to the slow cooker. Feel free to the method that you are comfortable with.

While the list of ingredients needed to make this Chicken Enchilada Soup is pretty straightforward, you can change things up a bit. You can either use a yellow onion or sweet brown onion instead of the white onion. If you prefer your soup on the milder side I would suggest cutting back on the amount of jalapeño pepper you add to the pot as well as using a milder red enchilada sauce.

🐓 How to Handle Raw Chicken

Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.

💭 Slow Cooker Tip

Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.

The ingredients I have listed on the recipe card for the toppings are the ones I like for this enchilada soup. Feel free to use all, some or none of them. You can garnish this soup however you like.

🔪 Equipment Needed

You will need a slow cooker (aka crock pot) to make this delicious Chicken Enchilada Soup.

🌶 How to Handle Hot Peppers

The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!

Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.

The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.

Pepper Type	Scoville Rating (Heat)
Bell Pepper	0-0
Banana Pepper	0-500
Poblano Pepper	1000-1500
Jalapeño Pepper	2500-8000
Serrano Peppers	10,000-25,000
Manzano Pepper	12,000-30,000
Tabasco & Cayenne	30,000-50,000
Habanero Pepper	100,000-300,000
Ghost Pepper	855,000-1,000,000
Carolina Reaper	1,500,000-2,300,000

For more great recipes with condensed cream of chicken soup, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Chicken Enchilada Soup recipe in your Slow Cooker (see recipe card for quantities): White Onion, Jalapeño, Fresh Cilantro, Corn, Red Enchilada Sauce, Condensed Cream of Chicken Soup, Chicken Breasts, Low Sodium Chicken Broth, Monterey Jack Cheese and Tortilla Chips.

🥣 How to make Chicken Enchilada Soup

In a skillet, sear the chicken breasts until lightly browned on each side. Do not completely cook the chicken breasts.
Add all the ingredients into your slow cooker. Cook on low for 8 hours.
Use two forks to shred the chicken.
Serve in a bowl with your favorite toppings (optional).