Slow Cooker Chicken Enchilada Soup


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Slow Cooker Chicken Enchilada Soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!

This easy soup recipe takes just a few minutes of prep and making Crockpot Shredded Chicken is pretty much effortless!

Slow cooker chicken enchilada soup in a bowl topped with tortilla strips.

Chicken Enchilada Soup Ingredients

I’m all about the quick and easy dinner options. This slow cooker chicken enchilada soup is one of our favorites, it takes just minutes to put together and is the perfect hearty meal to come home to after a long day.

There’s not much better than soup made in the slow cooker, and this enchilada soup is no exception. It’s a simple combination of chicken breasts, frozen corn, black beans, enchilada sauce, tomatoes, onions and peppers that meld together into a flavorful combination after cooking all day.

Just like in Chicken Rice Soup, the chicken goes in raw and is shredded before serving.

Chicken enchilada soup in the crock pot slow cooker ready to serve.

Tips & Substitutions

This recipe calls for whole chicken breasts. As the chicken cooks it will become ultra tender and simply needs to be shredded with two forks into bite sized pieces prior to serving. This recipe is written for a milder soup.

If you prefer a soup with more spice, you can use a spicy enchilada sauce or swap out the standard canned tomatoes with a can of hot and spicy Mexican style tomatoes. Sometimes I use pinto beans instead of black beans for a little variety, and if you don’t have a red bell pepper, a green one works just as well.

This cooks all day in the slow cooker but of course can be made on the stove top the same way I make my Chicken Tortilla Soup.

Bowls of easy Chicken Enchilada Soup loaded with beans and veggies

Chicken Enchilada Soup Toppings & Fixings

My family’s favorite part about this slow cooker chicken enchilada soup is the toppings! I like to put out bowls of toppings so that everyone can make their own creations. Tortilla strips are a must have for this dish, other great options are shredded cheese, sour cream, chopped cilantro, diced avocado and sliced olives.

This soup has all the flavors of chicken enchiladas with a fraction of the prep time. I always keep the ingredients on hand for busy days when I know I won’t have a lot of time to cook dinner. This recipe is a hit with kids and adults alike, and is sure to become a part of your regular dinner rotation!

Additional Slow Cooker Soups You’ll Enjoy
Crockpot Chicken Enchilada Soup in large white bowl
4.85 from 13 votes
Review Recipe

Slow Cooker Chicken Enchilada Soup

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 servings
Author Sara Welch
Course Dinner
Cuisine Mexican
This slow cooker chicken enchilada soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups frozen corn kernels
  • 1 15 ounce can black beans rinsed and drained
  • 1/2 cup finely diced onion
  • 1 red bell pepper cored seeded and finely diced
  • 1 14.5 ounce can diced tomatoes
  • 1 10 ounce can red enchilada sauce
  • 2 cups chicken broth
  • Toppings for serving such as tortilla strips, sour cream, chopped cilantro, diced avocado, or shredded cheese

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Instructions

  1. Place the chicken breasts at the bottom of a slow cooker.
  2. Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.
  3. Add the corn, black beans, onion and bell pepper to the slow cooker.
  4. Pour in the tomatoes, enchilada sauce and chicken broth.
  5. Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
  6. Remove the top and shred the chicken breasts with two forks.
  7. Ladle into bowls and serve with your choice of toppings.
Nutrition Information
Calories: 219, Fat: 4g, Cholesterol: 72mg, Sodium: 1169mg, Potassium: 815mg, Carbohydrates: 19g, Fiber: 3g, Sugar: 2g, Protein: 27g, Vitamin A: 1260%, Vitamin C: 53.5%, Calcium: 25%, Iron: 1.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken enchilada soup

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This slow cooker chicken enchilada soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight! #spendwithpennies #slowcooker #chickenenchilada #easyrecipe #easysoup #dinner #lunch #chickensoup #souprecipe
This slow cooker chicken enchilada soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight! #spendwithpennies #slowcooker #chickenenchilada #easyrecipe #easysoup #dinner #lunch #chickensoup #souprecipe

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About the author

Sara

Sara lives in California with her husband and three daughters. She spends a lot of time of time in the kitchen coming up with healthy meals that her whole family will actually eat and enjoy and she involves her girls in the cooking process as much as possible. Between meals she can be found hanging out with family and friends or with a camera in her hand begging her girls to pose for a picture.

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Comments

  1. This has become a favorite in our house! I started making double batches and just freezing it into quart size ziplocks so we can defrost a quick dinner for whenever we want it! Thank you Sara for this awesome recipe and all the work you put into posting your recipes for us to enjoy!

    1. I am so glad you enjoyed this recipe Holly. That is such a good idea for an easy meal on busy nights!

  2. Delicious soup my family loves! If anything I doubled on veggies I did 2 cans of beans, added zucchini, and used 2 green peppers because that is what I had and everything the recipe called for. I like toasting the seasonings because it brings out the flavor by sautéing the onions with them. I prefer SunVista enchilada sauce. This recipe is a keeper!

  3. I made this last week. This was SO good! I did add an extra pound of chicken however because my Fiance is a big guy! Love it, will make this again.

  4. I love the dark meat in chicken, but the times I have bought them they were so fatty that I couldn’t eat them. The next time I tried cutting as much of the fat I could & it was so time consuming! Any advice? Feeling Frustrated!

    1. I buy boneless skinless. I normally cut off a small fat cap on the one side (the top smooth side) and pull out the vein on the back to clean them. Aside from that, I haven’t had much trouble with them being really fatty.

  5. LOVE IT!!! I added just a bit of chili pepper and a small can of diced green chilies, and another can of black beans (Hubby is big on black beans and spice). This is going to be a new favorite!

    Topped with MexiBlend cheese, chips, cilantro. NUMMY

    Thank you so much!

  6. My family is addicted to this soup! My husband says it’s his favorite thing I make! Only thing I addded was an extra can of beans. If you were going to freeze this recipe would you freeze before cooking or after?

  7. Chicken enchilada soup is by far the easiest and best soup I’ve made. Very simple to put together with just the right spices. Warms you on a chili winter day. Love this recipe! Thank you

  8. I love so many of your recipes, but this one really knocked it out of the park! Perfect blend of everything, and the seasonings were spot on. I topped mine with tortilla strips, cheese, fresh tomato, and jalapenos–perfect! Will also add cilantro and avocado to my next bowl. Thank you so much for such an excellent recipe! Easy too! :)

  9. This recipe is soooo easy and quick to make! It is my absolute favorite and oh so yummy. I generally hate to cook but this looked so appealing I had to try it. So glad I did. Now I’m printing off other recipes from this site and can’t wait to try them. You’ve made me, and my hubby, quite happy. Thanks a million!

  10. This was a FANTASTIC  soup! I used canned green chiles instead of green peppers, canned white corn instead of frozen and cooked on high for 4 hours instead of low for 8 and it turned out so well. This was the first soup I have made in a slow cooker and I vowed to make it again before I had finished the bowl. It pairs perfectly with tortilla chips and a side salad. A great meal for the cold winter months that is truly comfort food!

    1. Hi ☺ I use boneless, skinless chicken thighs when I make this soup, I think they have way more flavor than chicken breasts. I buy the large package of thighs, I think it’s a 2 or 3 pound package. On my way to the store now, as a matter of fact! Making this for dinner tonight

  11. Your recipes are amazing! Like you, I also have a family of 5. I love that your recipes are kid friendly but adults enjoy them too! I’ve made many of your recipes. Things I would have never thought to try before. They’re simple, yet yummy and filling. I never need to go out and hunt for a crazy ingredient. You use things already in my kitchen.

    Thank you so much for the time and effort it takes to share your creations with us.

    Chicken enchilada soup is what’s on our dinner table tonight!

  12. Try this!!!
    It was absolutely delicious!!
    It will be a new go to recipe for my family. 
    And it was so easy to make!!

    Yummy luscious !!!

  13. This was absolutely delicious!!!
    I will make this again. Probably sooner than later. Thank you for a wonderful recipe !!

  14. This soup sounds wonderful. It would be perfect when the weather gets cooler. I love that it’s made in the slow cooker. Makes for an easy meal!