Chicken Enchilada
Soup
All the bold, smoky flavors of chicken enchiladas — in a warm, hearty soup that practically makes itself. Fire-roasted tomatoes, red chile enchilada sauce, jalapeño, and cumin slow cook with tender chicken breast until everything is deeply flavored and the chicken shreds right into the broth. Pile on your favorite toppings and dig in.
- Soup
- 1 lb boneless, skinless chicken breast
- 1 can fire-roasted diced tomatoes, undrained
- 3 cups low-sodium chicken broth
- ½ cup red chile enchilada sauce
- 1 cup white onion, diced
- 1 jalapeño, seeded & diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 zucchini, diced (optional — adds great bulk)
- Toppings
- ¼ cup fresh cilantro, minced
- — plain Greek yogurt (in place of sour cream)
- — 2% shredded cheddar or Monterey Jack (optional)
- — sliced avocado (optional)
- — sliced jalapeño (optional)
- — lime wedges (optional)
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1
Load the slow cooker
Add the chicken breast, fire-roasted tomatoes with their juice, chicken broth, enchilada sauce, onion, jalapeño, garlic, cumin, chili powder, salt, and pepper to the slow cooker. Add the zucchini if using. Stir to combine.
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2
Slow cook
Cover and cook on low for 4–5 hours until the chicken is completely cooked through and tender enough to shred easily. The longer it cooks on low, the more the flavors deepen and meld together.
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3
Shred the chicken
Remove the chicken breasts from the slow cooker and shred using two forks or a stand mixer with the paddle attachment. Return the shredded chicken to the broth and stir to combine. Taste the soup and adjust seasoning — a pinch more cumin, salt, or a squeeze of lime can make a big difference at this stage.
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4
Serve & top
Ladle into bowls and top generously with fresh cilantro. Add a dollop of Greek yogurt in place of sour cream, shredded cheese, sliced avocado, extra jalapeño, and a squeeze of fresh lime. The toppings are what make this soup — don't skip them.
- Add zucchini: A diced zucchini added at the start of cooking adds great bulk, soaks up the enchilada broth beautifully, and keeps the soup low carb and satisfying — highly recommended.
- Make it your own: This soup is endlessly flexible. Add a can of black beans for extra fiber, throw in corn for sweetness, or stir in a can of green chiles for more heat. The enchilada base handles any addition gracefully.
- Greek yogurt over sour cream: A dollop of plain Greek yogurt cools down the heat, adds creaminess, and contributes significant protein — it's a direct sour cream substitute nobody will notice.
- Even better the next day: Like all slow cooker soups, this tastes noticeably deeper and richer after an overnight rest. Make a big batch and enjoy it all week — it keeps in the fridge for up to 5 days.
- Freeze it: This soup freezes beautifully without the toppings. Portion into freezer-safe containers and freeze for up to 3 months — a perfect weeknight meal rescue on busy evenings.