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zupas chicken enchilada soup recipe

Zupas Chicken Enchilada Soup Recipe

Creamy copycat Zupas chicken enchilada soup made in the slow cooker with simple ingredients. Cozy, beginner-friendly comfort food.
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Prep Time 15 minutes
Cook Time 4 hours
10 minutes
Total Time 4 hours 24 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Boneless skinless chicken breasts Or 2–3 cups cooked, shredded
  • 20 oz Red enchilada sauce Mild works best
  • 10 oz Green enchilada sauce Adds balance and tang
  • 20 oz Cream of chicken soup Use condensed
  • 1 cup Milk Any milk works
  • 1 cup Shredded cheddar cheese Plus more for topping
  • 15 oz Black beans Drained and rinsed
  • 12 oz Frozen corn No need to thaw
  • 10 oz Ro-Tel diced tomatoes with green chilies Adds mild heat
  • 1 tbsp Chili powder Adjust to taste
  • 1 tsp Paprika For warmth
  • 1 tsp Salt Taste and adjust
Optional Ingredients
  • ½ cup Sour cream Extra creaminess
  • ½ cup Masa harina Thickens the soup

Equipment

  • Slow cooker
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Two forks

Method
 

  1. Add chicken breasts to the slow cooker. Pour in red and green enchilada sauces. Cover and cook on low for 5–6 hours or high for 3 hours.
  2. Remove the chicken and shred with two forks. Return shredded chicken to the slow cooker.
  3. Add cream of chicken soup, milk, tomatoes, black beans, corn, chili powder, paprika, and salt. Stir until combined.
  4. Turn off heat. Stir in shredded cheese and sour cream slowly until melted and smooth.
  5. Let the soup rest for 10 minutes before serving. Taste and adjust seasoning if needed.

Notes

This soup thickens as it cools. Add a splash of milk when reheating if needed.
For freezing, freeze before adding cheese or sour cream for best texture.