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!
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.
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.
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
- Slow Cooker French Onion Soup
- Slow Cooker Chicken Pot Pie Soup
- Crockpot Chicken Noodle Soup
- Slow Cooker Cabbage Soup
- Crock Pot Ham and Bean Soup
Slow Cooker Chicken Enchilada Soup
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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So easy to make and taste amazing. One of my favorites to make.
It had no flavor. I was thinking with everything in it that it would but it just wasn’t there. I added more and more seasoning but it just never got the flavor I thought it would get. It’s missing something for sure. I will eat it all, it’s still pretty low calorie for lunch and quick to reheat. I’m just surprised so many other people said this was amazing when it had barely any flavor. Or said it was too spicy? Not spicy at all. Maybe I’m crazy! Since so many other people enjoyed it. But if you are like me and NEED lots of flavor. Definitely get creative and spice this up a bit
Thanks for sharing, Sydney. It is crazy how different everyone’s palates are but for some extra flavor and spice when reheating we love to top it with sliced jalapenos, cilantro, and even a little dash of red pepper flakes for a nice kick!
Been making this soup for my lunch meal prep and its been amazing!!
This soup is so yummy!! I just had a bowl and knew I had to come let you know how great it is. Thank you for sharing this.
Friend made this in her slow cooker and it was delicious!! Wondering if can be made in instant pot???
Hi Chris, I have never attempted this recipe in the Instant Pot so I am not sure of exact times but another reader cooked it 20 mins in the IP after sauteeing the onions, pepper, and garlic. You will have to let us know how it turns out!
I love your recipes ❤ thank you
Thanks so much Judy, you made my day!
What size crock pot do you use? Just wondering if my 6 qt. would be too big. Might have to double it up.
This recipe would work in a 6qt slow cooker.
Slow cooker meals look good
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.
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!
So happy to hear how much everyone loved this in your family!
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!
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.
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.
Have a question for you. Corn and beans don’t agree with me what is a good sign for them?
You can leave them out or add in other favorite veggies like diced zucchini, mushrooms or extra peppers.
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.
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!
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.
Has anyone tried this recpie with frozen chicken breasts?
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.
Yes! I cooked on high for 6 hours and it turned out great!
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.
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.
Delish! Just made it for the grandkids and it was a hit!