Slow Cooker Chicken Enchilada Soup {Freezer Meal Friendly}


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Easy freezer meal for Chicken Enchilada Soup that you will want to make over and over!

Freezer meals are the best for busy schedules. We make this recipe often or Freezer Lipton Onion Meatloaf.

Full slow cooker of enchilada soup with a ladle scooping it up.

All that is needed to get this meal on the table after it cooks is a little cheese and tortilla chips. How easy would that be after work?!

Chicken broth, onion, cream of chicken soup, enchilada sauce, corn, cilantro and jalapeno.

This recipe can be thrown directly into the slow cooker or put into a ziplock bag and put into the freezer for a meal later in the month.

freezer bags full of chicken enchilada soup

The two photos below are what the meal looks like 3 weeks after being frozen, then thawed and cooked on low for 8 hours.

Orange bowl of enchilada soup with cheese on top.

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chicken enchilada soup in slow cooker with ladle scooping it out.

Slow Cooker Chicken Enchilada Soup

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 5
Easy soup recipe that can be a freezer meal if desired.


  • 1 cup diced white onion
  • 1 TBSP. minced jalapeno, more if you can handle extreme heat
  • cup chopped cilantro
  • 8.75 oz. can corn, drained
  • 10 oz. can red enchilada sauce
  • 10.75 oz. can cream of chicken soup
  • 1.5 lbs. boneless skinless chicken breasts
  • 32 oz. box chicken broth

Serving Suggestions

  • Shredded Cheese, cheddar or Monterey Jack
  • Tortilla Chips


Cooking Instructions: (follow freezer meal instructions before cooking if you want to freeze)

  • Place everything into a 6-quart slow cooker and stir. Cover and cook on Low for 8 hours without opening the lid during the cooking time.

Freezer Meal Preparations: (this recipe makes 1 freezer bag):

  • Write the name of the meal, date and cooking time on the very bottom edge of the a gallon size Ziplock bag. Place the ziplock bag into a tall large container, fold down the lip of the bag so the zip part won’t get food all over it. Add the ingredients into to the bag in the order shown. Pull the bag out of the container and squeeze all the air out before sealing. Place flat in the freezer. Freeze for no longer than a month for best results.

To prepare after being frozen:

  • Place the freezer bag in the fridge to thaw 24-48 hours before you are ready to cook.
  • Cook according to directions above.



Nutrition facts are approximate, please use your own calculations if you require a special diet. Toppings are not included in nutrition.


Calories: 292kcal | Carbohydrates: 19g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 1824mg | Potassium: 790mg | Fiber: 1g | Sugar: 5g | Vitamin A: 635IU | Vitamin C: 22.4mg | Calcium: 34mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. Elaine Stashak says:

    This looks delicious. I can’t figure out what is on the spoon at the end of the video,. It looks like some kind of vegitable. It doesn’t look like chicken. Can you tell me? I plan on making this very soon. Thanks

    1. Sarah Olson says:

      White cheddar cheese. šŸ™‚