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
4.97 from 88 votes↑ Click stars to rate now!
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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

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

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.
4.97 from 88 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 writing
Slow Cooker Chicken Enchilada Soup with title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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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! 5 stars

    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!5 stars

  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!5 stars

  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?5 stars

      1. It’s Thursday. Plan on making it for the 1st time this coming Sunday. Very excited!!

  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! :)5 stars

  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!5 stars

  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!5 stars

    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

      1. **I double the recipe when I make it, so you may want to just get 1-2 lbs of chicken thighs. **

  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!5 stars

  12. Thank you for this recipe. But I’m afraid, if this is prepared for my family, they may not want to eat any other food!

  13. 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 !!!5 stars

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

  15. 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!5 stars