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. heidi ables — October 24, 2016 @ 12:24 pm (#)

    Every time I make this, someone asks for the recipe. Sometimes I use hominy instead of corn. Great recipe. Thank you. 

    • Hayley @ Gimme Some Oven — October 25th, 2016 @ 8:12 pm

      We’re so glad to hear that, Heidi! And oooh, we’ll have to experiment with the hominy sometime!

  2. Lauren — October 26, 2016 @ 10:52 am (#)

    I don’t own a slow cooker. Could I simmer this on the stove for 3-4 hours instead? Would I need to precook the chicken?

    • Hayley @ Gimme Some Oven — October 28th, 2016 @ 1:05 pm

      No worries, Lauren, you can definitely do this on the stovetop! Yes, you should pre-cook the chicken and you wouldn’t need to simmer for that long (about 30 min should do it). We hope you enjoy! :)

  3. Tammy — October 26, 2016 @ 12:20 pm (#)

    Best recipe ever!

    • Hayley @ Gimme Some Oven — October 28th, 2016 @ 12:56 pm

      You are so sweet, Tammy — we’re so happy you love this!

  4. Lauren — October 28, 2016 @ 11:48 am (#)

    Oops – I didn’t realize there were pages of comments, and you had already answered my above question!

  5. Ella — October 29, 2016 @ 8:20 pm (#)

    I love this soup. It’s a regular with my family.

    Quick question… have you ever used ground turkey/beef instead of chicken?

    • Hayley @ Gimme Some Oven — November 3rd, 2016 @ 4:50 pm

      We’re glad to hear that, Ella! We haven’t tried ground turkey or beef instead of chicken, but you certainly could (we bet either one would be yummy)! :)

  6. Sean Abarr — November 1, 2016 @ 9:47 am (#)

    Hello! Great recipe! Do I need to add anything if I’m making this for 6 hungry people? 

    • Hayley @ Gimme Some Oven — November 7th, 2016 @ 11:47 am

      Thanks, Sean! Just to ensure you have enough (since some people might want larger portions or seconds), we would make 1 1/2 the recipe. Maybe you could do some in the slow cooker and some on the stovetop (otherwise, the slow cooker might be overloaded). We hope this helps!

  7. Theresa — November 1, 2016 @ 10:12 pm (#)

    Came across this recipe and realized that I had all the ingredients on hand. Delicious! Was loved by everyone and I’m already planning to make it again. Thanks so much!

    • Hayley @ Gimme Some Oven — November 7th, 2016 @ 11:23 am

      We’re so happy it was a hit, Theresa! :)

  8. Ashleigh Hulse — November 4, 2016 @ 12:47 pm (#)

    This says 4-6 servings….. what is the serving size? 1 cup? I love that the calorie and macronutrients info is provided but I need to know what “1 serving” is. Thank you!! 

    • Hayley @ Gimme Some Oven — November 14th, 2016 @ 11:20 am

      We don’t have a precise serving size, but this soup should make enough for 4-6 bowls.

  9. Mary — November 6, 2016 @ 1:27 pm (#)

    I haven’t read all the comments, but I assume my question hasn’t been asked.  In the ingredients list it says “1 1 /4 cup or 110 ounce can of red enchilada sauce.”  110 ounces?  I assuming you meant 10 or 11 ounce.  

    • Hayley @ Gimme Some Oven — November 14th, 2016 @ 12:00 pm

      Hi Mary! Yes, it’s 1 10-oz can, not 110 ounces (there is a space there, but the format still makes it look a little like 110 ounces, so we understand your confusion)! Anyway, we hope you enjoy the soup!

  10. Heidi Boyd — November 11, 2016 @ 4:15 pm (#)

    Thank you so much for this delish recipe, it quickly became a family favourite, I’ve made it well over a dozen times, everyone loves it!

    • Hayley @ Gimme Some Oven — November 17th, 2016 @ 10:12 pm

      We’re so glad it’s a hit with your family, Heidi! :)

  11. JoAnna — November 22, 2016 @ 3:23 pm (#)

    I’ve made the enchilada sauce and WOW is that Awesome. I’m ready to make this soup but putting raw chicken breasts into the soup doesn’t sound quite right. Am I missing a step?  Food poisoning is not my goal, obviously but I’m new at this and don’t want to mess this up. Thanks!!

    • Hayley @ Gimme Some Oven — November 22nd, 2016 @ 10:40 pm

      We’re glad you enjoy the sauce, JoAnna! No, you’re not missing a step. Since this is a slow cooker recipe, everything will cook together evenly and the chicken and soup will be completely safe to eat. We hope you enjoy!

  12. Heather — November 28, 2016 @ 3:35 pm (#)

    Is it safe to cook the chicken with the rest of my meal without it being fully cooked?

    • Hayley @ Gimme Some Oven — November 28th, 2016 @ 4:35 pm

      We’re not quite sure what you mean — the chicken should be fully cooked if you follow this recipe, and the soup as well. It’s completely safe to eat.


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