Have you ever been digging into a chicken enchilada and thought, this would be even better if I were eating it with a spoon? No, is it just us?

Well, we took apart the beloved Mexican dish and reimagined it as a soup. We led with southwestern flavors from poblano peppers, cumin and enchilada sauce, and added lean protein from shredded chicken. This healthier, homemade take on enchiladas doesn’t require much more than popping the ingredients into a slow cooker and going about your day. But if you don’t have a slow cooker, we’ve got your back in our recipe variations below.

While comforting, this dish is fiber-and-protein-filled for a nourishing weeknight dinner (and you can easily freeze it for future meals.) We love it alongside some cornbread or margaritas for the adults.

Slow Cooker Chicken Enchilada Soup Ingredients

• Anaheim or poblano peppers: These large, green peppers are more savory than spicy, adding smokiness and complexity to the flavors in the soup. Poblano peppers are slightly more spicy than Anaheims (although not by much)—both are relatively mild.
• Onion: Aromatic and savory, onion (yellow onion is usually best in a soup) also adds a little touch of sweetness
• Garlic: Bold and aromatic, garlic provides a key, savory flavor to this meal. Fresh garlic will have the strongest flavor, so opt for that over pre-minced garlic or powder.
• Chicken: The primary protein in your dish, this chicken will be shredded for tender bites.
• Chicken broth: This is the liquid base for your soup. Using chicken broth amplifies the savory flavors for a more dynamic dish.
• Mexican diced tomatoes: This refers to diced tomatoes mixed with other ingredients, often green chilis. If you can’t find this, make your own mix of diced tomatoes and canned green chilis for a similar southwestern-inspired taste.
• Enchilada sauce: Enchilada sauce typically includes flavors like chiles, tomatoes, cumin and oregano. It’s not usually that spicy.
• Tomato paste: This paste helps increase the enchilada flavor with a very concentrated taste of tomatoes.
• Chili powder: This is where you’ll get the heat and a little bit of smokiness.
• Cumin: Earthy and warm cumin compliments the other flavors and spices in the enchilada sauce, helping the dish taste more vibrant.
• Chipotle hot pepper sauce: While optional, a chipotle hot pepper sauce will, unsurprisingly, increase the heat, while also lending a savory, smokey flavor.
• Cilantro: Bright and herbal, cilantro lifts the heavier flavors. If you don’t like the taste of cilantro, you can omit it.
• Cheddar cheese: An optional topping, cheddar cheese has a sharp flavor that adds dimension to your soup. For best results, shred the cheese yourself!
• Avocado: An optional topping, avocado can help tame the hotter flavors and add a rich, healthier creaminess.
• Sour cream: An optional topping, sour cream can balance the heat from the chili powder and hot sauce while providing a well-balanced tang.
• Tortilla strips: An optional topping, tortilla strips add a little extra crunch.

Taste of Home