Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oooooh-so-delicious and comforting. It is also naturally gluten-free.

Slow Cooker Chicken Enchilada Soup | #crockpot

Can I tell you one thing that makes me unreasonably happy on a day-to-day basis?

Strangers smiling at me.

Even better?

Strangers waving, or nodding, or offering a pleasant hello, or even (my favorite) the ol’ one-finger-raise-on-the-steering wheel.

For whatever reason, I always notice those little things and they make me so happy for a moment or two.  Actually, I think the best way to say it is that my heart genuinely feels warmed.  And I’m reminded how much I just really like people.  And how cool it is that two complete and utter strangers can make an encouraging connection in this big world, however fleeting.  And how a moment so brief can have the power to make your day just a little brighter…just like that!

Crazy.  And very cool.  And call me cheesy, but it makes me want to return the favor to the world and smile or wave or say hi to strangers more often.  Yes.  That is exactly what I want to do.

What does that have to do with this soup?  Nada.  But it’s wonderful and also makes me smile, and it will keep you feeling warm and happy all winter long.  Here’s how to make it…

Actually when I had the craving to make a batch of chicken enchilada soup, I took to Facebook to ask all of you if you would prefer a slow cooker or a 20-minute version.  Both are quick and easy, but I couldn’t decide…and apparently, neither could you!  It looks like the responses were pretty much split down the middle.

So because I aim to please and make you smile, and because there’s no such thing as too much chicken enchilada soup in my world, I went ahead and developed both recipes!  Thus, today you get the slow cooker version.  And if you tune back in on Wednesday, it’ll be a stovetop 20-minute version that a slightly different flavor variation too.  (Actually it’s a copycat take on my old-time favorite chicken enchilada soup from Chili’s — you’ll have to check it out!)

Slow Cooker Chicken Enchilada Soup | #crockpot

Today, though, it’s all about the slow cooker.  And I think this may be a winner for one of the easiest slow cooker recipes I’ve ever published on this site.  You basically just toss everything in the slow cooker.  (Or if you love color as much as I do, you can line the ingredients all up to look extra pretty…which is also pretty much 100% useless but…pretty!)

Slow Cooker Chicken Enchilada Soup | #crockpot

Then add in the key ingredient — enchilada sauce.

Since it is the key ingredient and will basically serve as the seasoning for the soup, I can’t recommend enough that you use a really good enchilada sauce for this recipe.  And — ahem — I happen to have a homemade red enchilada sauce recipe on here that is my all-time-forever-and-ever-favorite.  So if you are so inclined, I highly suggest you make a batch of that.  But any enchilada sauce will work.

Then just let it cook on high for 3-4 hours or low for 6-8 hours — whatever fits your schedule.

Slow Cooker Chicken Enchilada Soup | #crockpot

And once it’s done, shred the chicken and you’re ready to go!

Slow Cooker Chicken Enchilada Soup | #crockpot

Seriously, just look at that!  I can hardly believe it only took about 10 minutes of prep time.

Slow Cooker Chicken Enchilada Soup | #crockpot

SO good, so much flavor, and it’s actually pretty light and good for you too.

Slow Cooker Chicken Enchilada Soup | #crockpot

You can either serve it just plain…

Slow Cooker Chicken Enchilada Soup | #crockpot

…or garnish it up with whatever toppings sound good.  (I’ve included a mega list of suggestions below if you like to go topping-crazy.)

Slow Cooker Chicken Enchilada Soup | #crockpot

However you serve it, I’m pretty sure that this one will make you and your friends and family smile.  And then we can all go on with our days and pass on the smiles to some other people.


Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.


  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn**, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips


  1. Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  2. Serve warm, with optional garnishes.
  3. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

*If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.

**If you don't like that much corn, just use half a can, drained

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Slow Cooker Chicken Enchilada Soup | #crockpot

Leave a Comment:


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  1. Marise — January 26, 2016 @ 1:47 pm (#)

    I would love to try this recipe! I’m in Canada, where I have never seen canned fire-roasted tomatoes, even in the large grocery stores, so I guess I’ll have to try to make my own.  Now that I live in a more rural area, I have an even less chance of seeing them! And what do you mean by “diced green chiles”? Are these diced jalapeños? Does the can just say “diced green chiles”?

    • Hayley @ Gimme Some Oven — January 27th, 2016 @ 3:34 pm

      Hi Marise! We’re sorry you’re unable to find any fire-roasted tomatoes. Don’t worry though, they’re not crucial to the recipe (they just add a little extra oomph). : ) We hope this makes sense, and that you enjoy the soup!

  2. Samantha — January 28, 2016 @ 2:27 pm (#)

    Do we have to wash and drain the can beans

    • Hayley @ Gimme Some Oven — January 29th, 2016 @ 9:12 am

      Yes – we hope you enjoy! :)

  3. Piper — January 28, 2016 @ 7:30 pm (#)

    I’ve made this twice now.  I super big puffy heart love it. Delicious, comforting and most importantly, EASY. Thanks for posting on Pinterest. 

    • Hayley @ Gimme Some Oven — January 29th, 2016 @ 9:03 am

      We’re so happy you love it Piper, thanks for sharing! :D

  4. Heather — January 30, 2016 @ 7:02 am (#)

    I have made this 4 times now (in fact I’m off to the store for ingredients to make more). It is so easy to make and freezes well (I always put some of it in individual serving size containers so that we can bring it to work). My husband absolutely loves this. So good!!!!!

    • Hayley @ Gimme Some Oven — February 1st, 2016 @ 9:01 am

      We’re so happy you and your husband love this Heather! :D

  5. wendi — February 1, 2016 @ 11:10 pm (#)

    I am on a continuous search for a chicken tortilla / red sauce soup that is similar to a restaurant I used to live near that closed. While this recipe wasn’t quite like the one I used to love, it was by far, the best chicken red sauced slow cooker recipe I have ever tried. I thought, just cumin? My last fave had 5 seasonings it called for, but this? This hit the spot. I added a little shredded cheese and a little avocado with smashed tortilla chips and I was just thrilled. Thank you for a great recipe I will use till for ages!

    • Hayley @ Gimme Some Oven — February 2nd, 2016 @ 8:17 am

      We’re so glad you enjoyed this Wendi! Thanks for giving it a try! :)

  6. Brandi — February 17, 2016 @ 4:09 pm (#)

    Great recipe! I didn’t have fire roasted tomatoes so I just used a can of Rotel and it still was great. I found fire roasted tomatoes at our local Aldi so I am excited to try it again with the correct ingredients! Thank you for sharing a wonderful recipe that is so easy.

    • Hayley @ Gimme Some Oven — February 19th, 2016 @ 8:12 am

      Thanks for sharing Brandi — we’re glad you enjoyed it! :D

  7. Stacey — February 22, 2016 @ 11:04 am (#)

    What is the nutritional content of this? i.e. calories per serving, etc.

    • Hayley @ Gimme Some Oven — February 22nd, 2016 @ 11:33 am

      Hi Stacey! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  8. Lulu — February 22, 2016 @ 6:41 pm (#)

    Excited to try this recipe!  The recipe calls for only 2 cups of broth, do I add water too?  I’m a total newbie to cooking, will two cups broth really make enough soup for four people?

    • Hayley @ Gimme Some Oven — February 22nd, 2016 @ 9:11 pm

      Hi Lulu! Yes, this will be enough soup for four people — in addition to the stock, you also have liquid from the tomatoes and the tomato sauce. We hope you enjoy! :)

  9. carla — February 29, 2016 @ 3:23 am (#)

    Hi there! I have made this soup several times to rave reviews, I simply love it! I use the homemade enchilada sauce recipe and substitute regular canned tomatoes and jarred jalapeños to cover what I cannot buy in my local supermarket.
    Question: how would you adjust the recipe to allow for the use of dried black beans?
    Thanks in advance!

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 1:32 pm

      Thanks Carla — we’re so glad you’re a fan! If you’re using dried black beans for this, just make sure you plan ahead and soak the beans the night before. Here are some tips we found: We would just cook them separately and then add them in towards the end. We hope this is helpful, and that you enjoy! :)

  10. Dana — March 5, 2016 @ 3:53 pm (#)

    The minute I saw this recipe all I could think about was getting a crock pot! And…a few days ago, out of the blue, my (awesome) mom stopped by with an adorable little crock pot! First I made the enchilada (YUM) sauce (G- free) now all of the ingredients are cooking away! Hoping that WHOLE onion doesn’t over power anything…thanks for this recipe, we’re super excited to try it!

    • Hayley @ Gimme Some Oven — March 6th, 2016 @ 8:05 am

      That’s awesome Dana! We hope you enjoy this! :D

  11. Yvonne — March 6, 2016 @ 7:21 pm (#)

    I’ve made recipe  a few times and picky husband loves!
    This time I’m making with rotisserie chicken, about how much shredded chicken should I use, and for how long cook?

    • Hayley @ Gimme Some Oven — March 7th, 2016 @ 3:36 pm

      Hi Yvonne! If using a rotisserie chicken, we would just pull all of the white meat from it (but feel free to throw some dark meat in there as well, if you like it). It won’t need to be thrown in until the end (just so it can heat up). We hope you enjoy!

  12. Tami — March 14, 2016 @ 2:33 am (#)

    Got all ingredients and loaded toppings. Minus corn. My son is sooooo anti-corn. Oh gosh you don’t even wanna know. I made shepards pie and he gave me a huge speech how non nutritional corn is and blah blah blah! You’d think being a soldier he would eat anything! Nope. Lol! Anyway going to make this for dinner tomorrow. Hope the family likes it. 

    • Hayley @ Gimme Some Oven — March 14th, 2016 @ 10:32 am

      That’s too funny Tami! We hope you guys enjoy this! :)

  13. Ryan Ebright — March 19, 2016 @ 11:42 am (#)

    It’s pretty cool when you google chicken enchilada soup and the first hit is your cousins blog!!

    Proud of you cuz!


  14. Laurie — April 28, 2016 @ 1:17 pm (#)

    I too have made this recipe and it’s fabulous.  I can’t find “fire roasted” tomatoes so I just used plain diced. 

    • Hayley @ Gimme Some Oven — April 28th, 2016 @ 9:11 pm

      Thanks Laurie — we’re happy you liked it! :)

  15. Ana — May 1, 2016 @ 5:54 pm (#)

    I’m making this right now and I’m just desperate for it to be done because it’s so delicious and it smells so good! I was not mad at all at this cold, rainy Sunday because at least it meant I could make this once again before it’s too hot out. This recipe is one of my favorites! 

    • Hayley @ Gimme Some Oven — May 3rd, 2016 @ 7:56 am

      Thank you Ana — we’re so happy you love this recipe! :)

  16. Stephen the picky eater! — May 1, 2016 @ 7:30 pm (#)

    Wow! I made it to spec and even made the enchilada sauce! Sooooo good and was a hit! I garnished with mix mex cheese, avocado and a squeeze of lime! Lol everyone wanted my recipe but I told them it was yours from pintrest! Thanks for the good meal!

    • Hayley @ Gimme Some Oven — May 3rd, 2016 @ 8:31 am

      We’re so happy you enjoyed this and the sauce too! Thanks for taking the time to comment! :)

  17. Nicole — May 2, 2016 @ 7:47 pm (#)

    Hey Marise,

    I’m in CANADA too and was having the same problem with the fire roasted tomatoes – found them at Superstore today (BC) in the organic section. If you don’t have an organic section they may be in with the regular isle. You can also ask store managers to get a product in. The ones I found are Muir Glen Organic Fire Roasted Diced tomatoes. (from central valley california)
    Hope that helps – I’m excited to see if the recipe is better with them :)
    Oh and the diced green chilies are in the Mexican isle, I always find old el paso brand in every grocery store.

  18. Kelli — May 7, 2016 @ 4:40 pm (#)

    Hi, I saw this recipe and want to make it but was wondering can you start with frozen chicken?         Thank you, Kelli

    • Hayley @ Gimme Some Oven — May 7th, 2016 @ 10:08 pm

      Hi Kelli! We actually wouldn’t recommend using frozen chicken. We’ve learned that putting frozen ingredients in a slow cooker (especially frozen meats) isn’t the safest thing to do. Slow cookers often can’t get frozen meats up to a safe temperature in time, which means your meat will spend too long in the “danger zone” – 40-140 degrees). This While we’ve tried using frozen meats before and been fine (it does work), it’s just too risky, as it raises the likelihood of unsafe bacteria forming, and the possibility of food borne-illnesses.

  19. emily — May 12, 2016 @ 6:05 pm (#)

    Just wanted to say how much we love this recipe!! I make the homemade sauce and I literally have to triple the recipe because we crush it lol. I fry corn tortilla strips for the top..stop now I need to eat some more lol. Thank you for this!

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 8:02 pm

      Thanks for sharing Emily — we’re glad you enjoy it! :)


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