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
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Slow Cooker Chicken Enchilada Soup

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!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 servings
Author Sara Welch
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  • 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


  • 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.
4.97 from 98 votes

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.

Course Dinner
Cuisine Mexican

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Slow Cooker Chicken Enchilada Soup with title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.97 from 98 votes (71 ratings without comment)

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  1. This is a great soup. I’m not anywhere near being an amazing cook but the company I work for thinks I am when I make this. I do IT and it is requested at least twice a year that I make this for our department.5 stars