Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Enchilada Soup - Crock-Pot Recipe
    Lost? Site Map

    Chicken Enchilada Soup - Crock-Pot

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 30 mins

    30 mins

    12 hrs

    Chef ni Lochlainn's Note:

    Sometimes I'm just too lazy to do all of the work involved in making enchiladas...soft-frying the tortillas, spreading in the ingredient, rolling and saucing and so forth. This is my ULTIMATE comfort food, and it's quick to prepare! The crockpot does the work.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Pour the chicken broth into the crockpot and switch it on to low. You will never need to go to high for this recipe. (If you do, you can eat out the burnt cheese as you stand there in the kitchen. I learned this from experience!).
    2. 2
      Add the chicken and cook until the meat is falling off the bone (at least four hours, because it's also about rendering fat, juice and flavor from the chicken itself); remove the chicken and run a fine strainer through the broth to pick up and discard cartilage or bits of skin. Refrigerate the chicken.
    3. 3
      Add the diced tomatoes and enchilada sauce, onion, garlic and cilantro. Cook for 2 hours at minimum.
    4. 4
      Add back the chicken meat, cut from the bone and shredded with a fork. Cook for a few hours, however long you need between tasks. At this point, you can let it cook overnight.
    5. 5
      Taste the soup. Add coriander and cumin to taste. Add the diced Anaheim peppers and cook until the peppers are softened, at least 4 hours.
    6. 6
      Add cheese, a bit at a time, diced as finely as possible. This part you have to watch and stir constantly - the cheese needs to become completely melted into the soup for its salt and the overall thickness and richness it will add to the soup. Continue to cook after cheese is completely integrated, about 30 minute.
    7. 7
      Add tortilla chips and let soup cook further, until the chips disintegrate a bit. The chips will provide additional salt and will also thicken it to an almost stew-like consistency, which is the point of any crock pot soup as I see it.
    8. 8
      After all this has been done, re-taste the soup. You shouldn't need a bit of salt, but if you do, now's the time!
    9. 9
      Serve with shredded extra-sharp cheddar cheese (for a taste contrast) and some nice, thick sour cream. Other great toppings: fresh, chopped scallions; queso fresco; chopped onions of a color other than the one you used in the soup; crunchy tortilla chips. Slainte!

    Ratings & Reviews:


    Nutritional Facts for Chicken Enchilada Soup - Crock-Pot

    Serving Size: 1 (276 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 239.7
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 6.3 g
    Cholesterol 53.2 mg
    Sodium 1109.4 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 2.6 g
    Sugars 9.7 g
    Protein 18.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites