Chicken Enchilada Soup (crockpot)

This crockpot chicken enchilada soup combines juicy, shredded chicken with fresh veggies in a warm, spiced broth. Given a boost of flavor and texture with gooey melted cheese and served with all the best toppings, it’s a hands-off comfort food perfect for everything from busy weeknights to game day parties! 

What can I expect? 

Most chicken enchilada soups cook long and slow on the stovetop. As a result, you have to hover over them for hours in a hot kitchen, but not this recipe! Instead, we combine and cook everything in a crockpot for an easy “set-it-and-forget-it” meal. 

Toss the ingredients in at the start of your day, and you can come home to dinner waiting for you. All you have to do is shred the chicken and stir in the cheese! 

In addition, most versions contain beans and are topped with tortilla chips, which pack on the starchy carbs. However, we omit the beans, instead opting for fresh veggies and use whole food toppings like avocado and cilantro. As a result, this soup is low-carb and full of nutrients and fiber to keep you full. 

Plus, it makes enough to feed a crowd, and leftovers store well. So, you can cook once, and enjoy quick, healthy meals for several days!  

Is Crockpot Chicken Enchilada Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken 
• Red enchilada sauce
• Diced tomatoes
• Diced green chilies 
• Onion 
• Garlic 
• Cheese

Chicken, enchilada sauce, diced tomatoes, green chiles, onion, and garlic are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

But what about the cheddar cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most chicken enchilada soup recipes are topped with tortilla chips (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 19g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the chips, or replace them with low-carb, whole food alternatives, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot chicken enchilada soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Chicken Enchilada Soup Tips

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts in this recipe. Chicken thighs tend to be more flavorful and moist, adding richness to the soup.

2. Can I use pre-cooked rotisserie chicken?
Yes, you can use pre-cooked rotisserie chicken. Add it in step 3 when you would normally shred the chicken. Since the chicken is already cooked, you can reduce the cook time by an hour or so.

3. How can I make this soup spicier?

To make the soup spicier, you can add more cayenne pepper, use a spicier enchilada sauce, or include extra diced jalapeños. You can also top the soup with hot sauce when serving.

4. Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by omitting the shredded cheddar cheese or using a dairy-free cheese alternative. The soup will still be flavorful and delicious.

5. What are some low-carb toppings for this soup?

Low-carb toppings for this soup can include sliced avocado, fresh cilantro, diced jalapeños, a squeeze of lime juice, or a dollop of Greek yogurt instead of sour cream.

6. What kind of low-carb enchilada sauce should I use?

You can either buy a low-carb enchilada sauce from the store or make your own. When buying, check the label for added sugars and opt for one that uses natural ingredients.

7. Can I freeze the leftovers?

Yes, this soup freezes well. Allow the soup to cool completely before transferring it to airtight containers or soup cubes for easy portioning. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

8. Can I add other vegetables to this soup?

Absolutely! Vegetables like cauliflower, spinach, or green beans can be added for extra nutrition. 

9. What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or gently on the stove, adding a little extra broth if the soup thickens too much.

10. Can I cook it on the stovetop?

Yes! Add the diced onion and minced garlic, and sauté until softened and fragrant.  Add the chicken breasts to the pot and then pour in the red enchilada sauce, diced tomatoes, green chilies, chicken broth, ground cumin, chili powder, salt, and pepper. Stir to combine.  Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the chicken is cooked through. Continue with step 5.

11. How should I serve this soup? 

You can easily enjoy this crockpot chicken enchilada soup on its own as a complete meal. Or, pair it with sides and appetizers like lemon parmesan salad or low-carb dinner rolls. Then, finish your meal and satisfy your sweet tooth with a healthy treat such as chocolate covered jam or chewy fudgy brownies!

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