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This Slow Cooker Chicken Tamale Soup has all the flavor of a classic corn tamale in one hot and cozy bowl of goodness!!!! With just 5 minutes of prep time, this set it and forget it dinner will become your new family favorite. You can also make in the Instant Pot for ultimate ease! If you love tamales, this soup is for you!!
Classic Mexican food in soup form!
I have a thing about turning my favorite Mexican food dishes into soup. It’s comfort food made simple, and now I am so excited to bring you Chicken Tamale Soup!
As a nutritionist who has always loved Mexican food, I am always looking for lighter ways to enjoy my favorites. Heavy restaurant-style dishes don’t sit well with me, so creating a soup version of tamales is the perfect solution. You still get all the bold flavors, just in a lighter and more nourishing bowl.
This recipe comes together so quickly in the slow cooker. Truly a set it and forget it meal that will have everyone running to the kitchen once they smell what’s cooking!
How to make Chicken Tamale Soup in the Slow Cooker:
With only a handful of simple ingredients, this recipe couldn’t be easier:
- Place chicken broth, chicken breast, enchilada sauce, onion, frozen corn, and green chilis into the slow cooker.
- Cook on low for 4 hours.
- At the 3-hour mark, cut up pre-cooked polenta and toss it into the slow cooker. Cook for another 1 to 2 hours, or until chicken is tender and shreds easily.
That’s it!! Serve with your favorite toppings like cilantro, cheese, or avocado.
Helpful Tips for Success
- Polenta makes it special: The corn texture of polenta adds a unique tamale-like flavor to the soup. I love using the organic pre-cooked tube of polenta from Trader Joe’s, but any 16-ounce tube will work.
- Add at the end: Be sure to add polenta during the last hour of cooking to prevent it from becoming too mushy.
- Gluten free tip: Many enchilada sauces contain flour as a thickener. Check your labels or try salsa verde for a delicious green tamale soup.
- Protein swaps: Pork tenderloin is a fantastic substitute for chicken. It will shred beautifully, but plan on at least 6 hours in the slow cooker.
- Instant Pot variation: Add the chicken broth, chicken, enchilada sauce, corn, and green chilis to the Instant Pot. Secure the lid and cook on high pressure for 10 minutes. Do a quick release, then remove the lid. Add the diced polenta and use the sauté function for about 10 minutes. Stir, then serve with toppings.
- Meal prep win: This soup makes plenty for leftovers, and the flavors are even better the next day!
Serving and Storing:
This soup is perfect for customizing with toppings. My go-to’s are cilantro, avocado, cheddar cheese, and green onion. My kids love crushing tortilla chips on top for some extra crunch.
Store leftovers in the fridge for up to 4 days. The flavors continue to deepen and it reheats beautifully for quick and easy lunches.
Looking for a complete meal? Pair this soup with my refreshing Mexican Slaw for the ultimate combo!
Fans of cozy Mexican-inspired soups will also enjoy my Creamy Chicken Poblano Soup with Corn and Black Beans, a rich and comforting bowl with just the right amount of heat.
Slow Cooker Chicken Tamale Soup
Ingredients
- 4 cups chicken broth
- 1 lb boneless skinless chicken breast
- 1 medium sized yellow onion, diced
- 2 cups enchilada sauce
- 2 cups frozen corn
- 8 oz can diced green chilis
- 16 oz tube pre-cooked polenta
Instructions
- Begin by placing chicken broth, chicken, onion, enchilada sauce, corn and green chilis into your crockpot. Set to low.
- After 3 hours, cut up pre-cooked polenta into small chunks and add to the slow cooker. Cook for 1 more hour.
- Serve immediately and top with any desired toppings: cilantro, sour cream, avocado, tortilla chips, etc.
Is there a substitute for polenta. Maybe quinoa or rice? Just curious if either would work and how you suggest cooking it. Thanks!
You can use rice! The polenta is more for a “tamale” taste, so the rice would be a different kind of taste but still delicious. I use frozen pre-cooked rice and toss it in the slow cooker for the last hour.