Crockpot Chicken Enchilada Soup

You know those days when you have approximately a million things to do and the last thing you want to think about is what’s for dinner? That’s where this Crockpot Chicken Enchilada Soup comes in. We’re talking minimal prep, a handful of pantry staples, and a delicious, cozy dinner that practically makes itself.

This soup is loaded with tender shredded chicken, black beans, sweet corn, fire-roasted tomatoes, and green chilies, all simmered in a flavorful enchilada-spiced broth. A little blended cottage cheese adds creaminess and extra protein, while a squeeze of fresh lime brings everything together. It’s hearty, comforting, and packed with flavor without requiring a long list of ingredients.

And while I’m a big fan of letting the Crockpot do all the work, I’ve also included Instant Pot instructions for those days when you didn’t quite plan ahead.

Why You’ll Love This Recipe

• Minimal effort, maximum flavor: With just a little prep and mostly pantry staples, this is one of those meals that tastes like you spent way more time making it than you actually did.
• Perfect for busy weeknights: Dump it, set it, and forget it! Let your Crockpot do the heavy lifting while you go about your day, then come home to dinner practically ready to go. Or use the Instant Pot when you’re short on time, both are just as effortless!
• Packed with protein and fiber: Between the shredded chicken, black beans, and cottage cheese, this soup is hearty, filling, and satisfying.
• Easy to customize: Add extra veggies, swap chicken breasts for thighs, adjust the spice level, or pile on whatever toppings your heart desires.
• Great for leftovers: This soup reheats beautifully, making it perfect for meal prepping or enjoying throughout the week.

Ingredient Breakdown

• Onion: One small diced onion forms the aromatic base of the soup. I like to saute mine first before adding to the crockpot (made extra easy in an Instantpot), but you can skip this step if you want a true set-it-and-forget-it.
• Chicken breasts: Boneless, skinless chicken breasts cook until tender and shred easily. You can also use boneless, skinless chicken thighs.
• Black beans: Add heartiness, fiber, and extra protein. Just drain and rinse them before adding.
• Fire-roasted diced tomatoes: I love the extra smoky flavor these bring. You can use a variety with green chilies, like Rotel, for an extra kick.
• Diced green chilies: A small can adds a little extra kick, but can be omitted if you’re sensitive to spice.
• Red enchilada sauce: This does a lot of the heavy lifting when it comes to flavor, so use one you love! Mild or medium both work depending on your spice preference.
• Chicken broth: Creates the flavorful soup base. I usually opt for bone broth for a little extra protein. Use 2 cups for a thicker, stew like consistency, or 3 cups for more of a soup.
• Garlic powder, cumin, and chile powder: Pantry staples that give an added boost of flavor.
• Cottage cheese: My little trick for adding some extra creaminess and protein! The key is blending with 1-2 ladles of the soup before stirring it into the soup to temper it and ensure it doesn’t curdle. You can also use cream cheese if you prefer.
• Frozen corn: Added at the end for little pops of sweetness that balance out the smoky, savory flavors.
• Lime juice: A squeeze of fresh lime at the end brightens everything up and balances the richness.
• Crushed tortilla chips: add a nice little crunchy topping to contrast the soup.

Tips & Tricks

• Sauté the onions first: If you’re short on time, you can just dump the raw onions and spices straight into the Crockpot, but I prefer sautéing them first for a softer texture and a little extra flavor. If you’re using the Instant Pot, you can do this right in the pot using the saute function.
• Blend the cottage cheese: For the smoothest, creamiest texture, blend your cottage cheese with 1-2 ladles of the soup broth before stirring it in. This helps prevent little curds from floating around in your soup. Don’t worry if you grab some beans and tomatoes in with your ladle, these can help thicken the soup when blended.
• Adjust the thickness to your preference: If you prefer a thicker, more stew-like soup, start with 2 cups broth. If you like it soupier, add an extra splash of chicken broth until you reach your desired consistency.
• Bulk up the veggies: Diced bell peppers, zucchini, or even extra beans are great additions if you want to stretch the soup a little further.
• Don’t skip the lime, it really helps balance all the flavors.
• Avoid boiling after adding cottage cheese: Keep the heat gentle once you’ve stirred in the blended cottage cheese to help prevent the dairy from separating.

Serving Suggestions

Personally, I think half the fun of this soup is loading it up with toppings. The soup itself is plenty flavorful, but adding a little crunch, creaminess, and freshness takes it to the next level.

• Crushed tortilla chips or the elote seasoned corn chips from Trader Joe’s are my favorite for adding a salty crunch. You could also use crispy tortilla strips.
• Shredded cheese: Monterey Jack, cheddar, or a Mexican cheese blend are all delicious.
• Fresh cilantro: Adds a little freshness to balance out the richness.
• Diced avocado: For an extra creamy bite.
• Sour cream or Greek yogurt: A dollop on top is especially good if you’ve made your soup on the spicier side.
• Sliced jalapeños: For anyone who likes a little extra heat.
• Lime wedges: for a little extra pop of freshness.

More Soup & Stew Recipes

If you’re loving this easy, cozy dinner situation, here are a few more Rockin Meals recipes to add to your rotation:

• Creamy Tortellini Soup
• Classic Homemade Chili
• White Chicken Chili
• Potato Leek Soup

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Storage

• Refrigerator: Allow the soup to cool before transferring to an airtight container. Store in the refrigerator for up to 4-5 days.
• Freezer: This soup freezes well, but I recommend freezing it before adding the cottage cheese since dairy can separate when thawed. Store in a freezer-safe container for up to 3 months for best quality, leaving a little room for expansion.
• Reheating: Warm leftovers gently on the stovetop over medium-low heat or in the microwave, stirring occasionally until heated through. Add a splash of chicken broth if the soup has thickened in the refrigerator.
• Meal prep: Store toppings separately so your tortilla chips stay crunchy and your fresh toppings don’t get soggy.

FAQs

Can I make this chicken enchilada soup without cottage cheese?

Yes, I just prefer it for creaminess. Leaving it out will give you a more broth-based soup that’s still packed with flavor. You can also substitute cream cheese if you prefer a richer, creamier consistency.

Can I use chicken thighs instead of chicken breasts?

Yep! Boneless, skinless chicken thighs work beautifully in this recipe and are especially tender. Just be sure to adjust cook time if using an InstantPot. For chicken thighs, you’ll want to do15 minutes on high pressure as opposed to 12 minutes for chicken breasts.

Can I make this soup vegetarian?

Definitely! Omit the chicken, substitute vegetable broth for the chicken broth, and add an extra can of beans or your favorite vegetables. Bell peppers, zucchini, and pinto beans would all be delicious additions.

Can I make this soup spicier?

Of course! Use a hot enchilada sauce, add fresh or pickled jalapeños, or stir in some chipotle powder or cayenne pepper.

Do I have to sauté the onions first?

Nope! If you’re really short on time, you can skip the sautéing step and add the raw onion and spices directly to your slow cooker. I personally prefer sautéing the onions for their softer texture and the extra flavor it develops, but the soup will still be delicious without this step.