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!

Crockpot Chicken Enchilada Soup in large white bowl

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.

enchilada soup close up

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.

enchilada soup in bowls

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
4.94 from 47 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
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
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 ½ cups frozen corn kernels
  • 15 ounces black beans 1 can, rinsed and drained
  • ½ cup finely diced onion
  • 1 red bell pepper cored seeded and finely diced
  • 14 ½ ounces diced tomatoes
  • 10 ounces red enchilada sauce
  • 2 cups chicken broth

Toppings for Serving (optional)

  • tortilla strips
  • sour cream
  • cilantro chopped
  • avocado diced
  • cheese shredded

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Instructions

  • Place the chicken breasts at the bottom of a slow cooker.
  • Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.
  • Add the corn, black beans, onion and bell pepper to the slow cooker.
  • Pour in the tomatoes, enchilada sauce and chicken broth.
  • Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
  • Remove the top and shred the chicken breasts with two forks.
  • Ladle into bowls and serve with your choice of toppings.

Nutrition Information

Calories: 219, Carbohydrates: 19g, Protein: 27g, Fat: 4g, Cholesterol: 72mg, Sodium: 1169mg, Potassium: 815mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1260IU, Vitamin C: 53.5mg, Calcium: 25mg, Iron: 1.7mg

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

Keyword chicken enchilada soup
Course Dinner
Cuisine Mexican

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Slow Cooker Chicken Enchilada Soup with writing
Slow Cooker Chicken Enchilada Soup with title
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.

More Posts by Sara

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Recipe Rating




Comments

  1. WOW!! This recipe was so easy and the taste exceeded my expectations! I halved all of the “spicy” spices. I may try it full strength next time. Added a full bag of corn instead of a half.5 stars

  2. So I’ve made this soup three times… twice in the last week because my aunt and bff wanted some. Well my husband, my parents, my BFF and my aunt said this is the best soup they’ve ever tasted. My dad loved it because it’s hearty and filling. My husband ate it until it was all gone and he HATES leftovers. Thanks for sharing this gem!5 stars

  3. Delicious! Substituted a can of corn since I didn’t have frozen corn on hand. Omitted bell peppers, since I didn’t have. Didn’t use avocado, cheese or sour cream but definitely enjoyed the tortilla strips on top! Looking forward to making again soon!5 stars

  4. Flavorful, easy, and delicious. I was looking for a recipe to use up homemade black beans and enchilada sauce and this recipe was perfect. The only change I made was adding a can of rotel because I was out of peppers. Big hit and everyone went back for seconds.5 stars

  5. This was really good on a cool fall night. I didn’t plan ahead very well for slow cooking, so I pressure cooked in the Instant Pot (20 min after sauteeing onions, pepper, and garlic), and it turned out great. It’s just three of us so I have leftovers (that I will NOT be sharing!) for lunch today.5 stars

    1. You can leave them out or add in other favorite veggies like diced zucchini, mushrooms or extra peppers.

  6. I made this for the first time and I will say it turned out just like it was supposed to. The chicken shredded nicely and it was easy enough. Only problem I had: it was too hot. Maybe a half as much chili powder next time.4 stars

  7. Absolutely delicious! And tastes even better the next day! Cannot wait to make this again. Once dished up I added a small amount of shredded cheese and a dollop of sour cream, soooo good! Thank you for this fabulous recipe!5 stars

  8. I made this exactly as written and oh my, my, my. It was fabulous! My husband couldn’t get enough. Such rich textures and flavor. This is a keeper! Thanks for sharing.5 stars

    1. Hi Nichole, we have only made this recipe as listed. If you try it with frozen chicken breasts let us know how it turns out.

  9. If I wanted to double this, should I just double everything? I have tried to double recipes in the past and they don’t always turn out right.

    1. Yes, all ingredients should be doubled if you double this recipe. You may need to adjust cook time as the soup will take longer to heat up.