Chicken Enchilada Slow Cooker Soup Recipe

I have been making this for a while and this is the best chicken (tortilla soup) recipe I have found. I have made adjustments and added 1 can black beans (rinsed) and 2 TBSP dry ranch dressing mix and 1 can Rotel. AMAZING.

Doubled it, almost, due to huge chicken breasts. Had no diced tomatoes so used 2 cans of rotel and one of green chiles, trying to stay close to the recipe. Can of chicken stock and (clearly I need to shop), had to use Better than Bouillon chicken instead to double. Cumin and chili powder doubled, onion and garlic the same as recipe. Can of seasoned black beans, and didn't drain because of the seasoning. Bay leaves as instructed. Smells amazing! Update: did a slurry with cornstarch and water to thicken a little, with more chili and cumin near the end, and it was PERFECT! This is a keeper. Another update, if it's not steak, potatoes, or mac and cheese, my husband usually says, "yes, it's good". Tonight I got several "this is great!" from him.

I made it in the instant pot. I added a can of white beans, a ranch dressing powder packet, an extra can of chicken broth, two diced Roma tomatoes, juice of 1 lime, 1/4 cup juice from jarred jalapeños, 2 cans of enchilada sauce total 1 green 1 red, diced fresh jalapeño and cilantro in the soup and as a topping. I also had sour cream, shredded cheese, tortilla strips, and pico de Gallo as toppings.

I've made this recipe on several occasions, and it never comes out the same way, usually good, but different. Sometimes the broth is thin (as others have noted here). Often times I've over seasoned the soup (I do like my dishes spicy). Frequently I'll forget which tweaks I used;) to arrive at the perfect soup. Today, yet again I improvised and thought I'd share some work arounds. If your broth is too thin or is lacking depth, do add that can of pinto beans (or black beans). Also a great addition to a thin, overly seasoned soup is 1/3 refried beans. Add these two additional ingredients at the end to correct the flavor and texture of the soup. Finally, my onion were a bit crunchy and I agree with one user here who suggested to pre-sauté them.

This is a great recipe and not just for the slow cooker. I mad one batch on the stove top too. Since I am not a fan of the red enchilada sauce I substituted a 15 oz can of Hatch medium green enchilada sauce. I also took the recommendation of others and added a can of rinsed black beans and an extra can of broth and a little more cumin and chili powder. One batch I made with two cans of chicken on the stove and the other with leftover meat I pulled off a rotisserie chicken in the slow cooker.

I loved this soup it's my favorite at a local restaurant and really wanted to try a recipe to replicate it at home. I only added 1 can more of chicken broth, and 1 can of green enchilada sauce, also added a can of pinto beans. I used a hand blender to blend up the cooked chilies and tomato's smaller while I shredded up the chicken after it cooked about 3 hours. It was delicious and spicy can't wait to make it again!

This is excellent. I doubled the garlic just because we love it and added black beans to add some more heartiness. We doubled the recipe and canned the leftovers. I did cook my frozen chicken in a pressure cooker separately just to save some time. Delicious!

Fantastic flavors, easy recipe. I made a few changes to the recipe. I added an additional can of diced tomatoes, added 2 (14.5oz) cans of sliced carrots (or fresh), I only used 1/2 of the green chili to keep the heat mild/medium. I would add an additional can of chicken stock or 2 cups of water. I also used a 19oz can of Enchilada sauce and added 8oz of small sea shell noodles (put these in about 30 minutes before serving). I didn't add sliced celery but will probably try that the next time.

Followed recipe except used beef broth instead of chicken broth. I just started it but plan to add ranch DIP powder mix if I need to thicken it up. Will report once done. Smells amazing. Added kidney beans at the end. There is too much onion (and I love onion!). Next time I'll only use 1/4 an onion and saute it first. They are still crunchy after 6 hours on low. It looks like a thin tomato broth with onion floating in it. That's it. I gotta thicken this somehow. I used a whole white onion as recipe states.

This was absolutely amazing!! I added another can of chicken broth, a can of black beans, juice of 1 lime and on top added cheese, sour cream, lime, cilantro and avocado! My boyfriend even loved it!!! Will be making this again soon!

I have been making this recipe for over 5 years now, and it is a huge family favorite! I add a can of black beans, drained, and use fresh chopped jalapeños instead of canned, and add 1/4 tsp cayenne pepper to up the heat. Top it with southwest style tortilla strips, diced avocado, diced tomato, sour cream, and a squeeze of lime juice, and it gets rave reviews from absolutely everyone! Thanks for a fantastic recipe!

I made my own enchilada sauce to limit the sodium and other additives. It's delicious and will go into our rotation of crockpot chicken meals.

very good!!

This soup came out excellent. I seasoned the Chicken and added minced Jal to give it a bite and all other ingredients as listed. My family loved it and I will be making again.

I used this recipe but i substituted the chicken for lean ground turkey, added 1 can 14.5oz. of red kidney beans and instead of using enchilada sauce i used 8 oz. of mild salsa and it tasted so good

Great taste! I added a can of black beans and used frozen corn, otherwise followed the recipe as is. Will make this again!

Super easy and delicious

I love the bold flavors! It was so good and easy to make. I will definitely make it again! I added a can of black beans to mine this time and it was so good and hearty!

Bro, I feel unstoppable after eating this.

so yeah... I made it with the 'two' tweaks below - adding black beans because well, they are delicious lol generic rotel tomatoes as well. That being said, when I was making it I noticed my diced tomatoes were fire roasted but figured that should be tasty - in the end, it was way too spicy for us. So I added peanut butter (based on a google response on how to calm spicyness), and then sour cream and then shredded cheese (insert face palm emoji here please!). It was then perfect lol. That being said, next time I'm gonna follow the directions and I'm sure it'll be great as even with my blunder it had a TON of flavor!