Slow Cooker Chicken Enchilada Soup

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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 cheesy 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

  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 250 minutes
  • Yield: 4 -6 servings 1x


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 large 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

This post contains affiliate links.

Slow Cooker Chicken Enchilada Soup | #crockpot

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560 comments on “Slow Cooker Chicken Enchilada Soup”

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  2. For the past several years I’ve made a conscious effort to avoid canned beans due to the high amount of sodium and other preservatives. How would you tweak this to use dry black beans? (I usually soak them in water overnight in the fridge). Thanks!

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  12. 5 stars
    This was very good. Thank you for the recipe. Will be making it again.

  13. I read this as ‘110 oz can’ not ‘1, 10 oz can’ ha! My husband called me from the store and said ‘are you sure you want 6 enchilada sauces??’

  14. 5 stars
    Delicious and so easy!! Thank you for a great ‘throw and go’ slow cooker recipe. My whole family loved it.

  15. 5 stars
    Love This! I made it yesterday, and my husband loved it as well. Would it work out if I made this as written, but substituted your green enchilada sauce instead of the red?

  16. 5 stars
    This is so incredibly good and easy! I t is definitely a keeper and I will be making it again! Love it! ❤️

  17. This soup is amazing and delicious! Our whole family loved it—even our ultra-picky daughter. We used Trader Joe’s enchilada sauce because of time, but will try the homemade next round.

  18. Love this recipe. I made it last winter and now I’m making it again .

  19. Awesome recipe. Made with your homemade enchilada sauce as well. Upon reheating leftovers, I did add more chicken broth. Great the next day!

  20. Love this recipe

  21. I have made this soup a couple of times now. The whole family loves it. I did make the homemade red sauce as well and it is all delicious. Thank you for sharing.

  22. Sooo easy to prepare, and compliments from all around the table. Thank you for this delicious recipe. I have now made it four or five times. I will add that frozen chicken breasts work fine in the recipe which makes it even doubly easy. Also I doubled the amount of red enchilada sauce since I like mine a little “soupier” (if that is a word).

  23. This recipe is fantastic! It’s so easy and so tasty. Excited to try out the Black Bean Chili Tonight! :)

  24. I’m a big fan of this recipe..I’ve made it tons of times and shared it with many friends! My favorite soup and so easy to make!

  25. This soup was a big hit at my house, and will definitely be added into our regular menu rotation. I started it later in the day, so I chopped up chicken breasts that I baked a few days ago to shorten the cooking time. DELISH!