Chicken Enchilada Soup (Crockpot)

"You've heard of dump cakes? Well, this is a "dump soup"! Just throw all the ingredients in a crockpot and walk away..."

Original recipe yields 5 servings
  • Optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.


  • Serving Size: 1 (589.8 g)
  • Calories 988.8
  • Total Fat - 8.4 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 130.4 mg
  • Sodium - 1342.1 mg
  • Total Carbohydrate - 161.1 g
  • Dietary Fiber - 30.4 g
  • Sugars - 11.9 g
  • Protein - 70.2 g
  • Calcium - 172.5 mg
  • Iron - 8.9 mg
  • Vitamin C - 86.5 mg
  • Thiamin - 1.3 mg

Step 1

Place all ingredients EXCEPT CHICKEN in the crockpot. Stir to combine. Taste and adjust salt and cumin, if needed.

Step 2

Add chicken to the crockpot and cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Step 3

Serve warm, with optional garnishes.

Tips & Variations

  • Slow Cooker



Great soup. I used a homemade enchilada sauce but followed the recipe other than that. Simple and good. Made for Best of 2022 recommended by WhatamIgonnaeatnext.

review by:
(25 Jan 2023)


Easy and tasty. Lots of different toppings would go well with this. For those that enjoy spicy food, this could be made spicier. This could also be served over rice. I enjoy cornbread. Very good.

(8 May 2022)

Daily Inspiration

This is a very delicious and hearty soup. Easy to make and we loved all of the ingredients; especially the black beans and corn. I did add extra chicken broth and enchilada sauce to the soup. I also added a tad bit more of cumin as well. We will definitely be making this soup again soon. Have to say that DH enjoyed it very much as well since he went back for more. : )

(19 Jun 2020)