Slow Cooker Chicken Enchilada Soup

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.


5 / 5 (51 Reviews)
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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 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

All images and text ©

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

This post contains affiliate links.

Slow Cooker Chicken Enchilada Soup | #crockpot

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548 comments on “Slow Cooker Chicken Enchilada Soup”

  1. This soup is amazing! My husband and I made it this morning, and it was so quick and easy to put together, and tasted SO good. Not to mention the apartment smelled delicious all morning. Thank you for this great recipe!

  2. I totally agree with you about a smile or wave from a stranger.  It’s the simplest gesture that can make the world of difference in someone’s day.  This soup looks fantastic and I’m seriously considering making it for my family tomorrow night.

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  5. I know what you mean about small kindnesses – the little waves or smiles from strangers and, one of my favorites, our 3 year old neighbor River knocking on our door “just to say ‘hi'”. I love things that remind me that we’re all connected.

    This enchilada soup looks amazing, btw. So many slow cooker recipes require searing, sautéing, etc. beforehand – which I’m happy to do sometimes. But it’s nice to have recipes that truly are just adding ingredients and pushing a button. ;)

  6. This was SO delicious. I actually used a diced heirloom tomato instead of the canned tomato portion, because I don’t like watery soup. It came out just fine.

    I also highly recommend topping with chopped cilantro, shredded cheese, sour cream dollop, diced avocado, and tortilla strips!

    It looks almost identical to the pictures above too. Not misleading at all!

    Highly recommend.

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  10. Sure gonna try this in the first cold spell.

  11. Could i make as a freezer meal and just add chicken stock when ready to prepare?

  12. Hi this looks amazing and I want to try it. I’m new to the slow cooker food making.  Was this frozen chicken being used or thawed? 

  13. This is delicious! Froze the leftovers and were just as good. Did add a little more seasoning but give this recipe 5 STARS. 

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  17. Terrific Soup!  I make it in my Breville Fast/Slow cooker, on High for 20 min. 
    For GF & Grain free & Low Sodium Version: 

    I use a GF flour combo w/ the Enchilada sauce recipe (sorghum, millet, potato & arrowroot starch) along w/ 3 T. for Medium hotness & low sodium Chicken broth by Pacific. 

    My other alterations: 
    3 chicken breasts, no corn, No sodium black beans, & low sodium chicken broth.  

    I’ve made this countless times for kids and adults alike! Thank you! 

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  23. This was great! I made it last night :)
    Do you have the calorie count for a 1 cup serving?

    Thank you!

  24. the soup is awesome – last week I made it for a small group of friends and the soup was gone within 20 mins. I put chicken with cilantro/lime juice in a ziploc bag, let it soak for 4 hours.

  25. Had this in the slow cooker all day yesterday and just enjoyed my first bowl for lunch today.  SO delicious, everyone around me in the staff room was asking for the recipe.  So so easy and so so tasty. Thank you!

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  27. Made this tonight for dinner, easy to make and super tasty. Big hit in my household. Definitely putting it in the permanent soup file. Used your enchilada sauce also, excellent, and will use for enchiladas in the future.

  28. The BEST Enchilada Chicken Soup I have ever had! Raised in AZ and have Mexican Food all the time….This was one of the best! YUM!

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  31. I made this with a surgical dedication to the ingredients and time. It was absolutely amazing, and the thought of it waiting for me at the end of a long crummy day filled my heart (and belly) with joy. Thanks for sharing this blindingly easy recipe that will become a staple for me. 

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  33. This chticken should be seasoned and then seared into a skillet to form a nice crust. Then deglaze the pan with the chicken stock.

  34. OMG this is gorgeous.   Made it tonight and everyone loved it – now our favourite homemade soup.  Made it with your homemade enchilada sauce – well worth the extra bit of effort.  Thanks so much ;0)

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  36. Prepared your chicken enchilada soup and it was delicious!!! Loved how easy it was! Thank you so much!

  37. I made this soup. It was delicious. Did freeze very well. Gave some to our neighbor and they loved it so much she asked for the recipe. Thank you for sharing. Next time I will take a picture.

  38. Easey peasey and delicious! Thanks for sharing!

  39. What would the cooking time be for frozen chicken?  I know you’re not supposed to, but I haven’t had issues in the past.  Thanks!

  40. This was delicious. I only reduced the chicken broth to 1 cup, used the whole can of corn and added a teaspoon of chili powder because I used canned enchilada sauce instead of your awesome recipe for Red Enchilada Sauce.

    My boyfriend liked it too and he’s not a soup eater usually.

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  42. Thank you for the delicious soup! I made your enchilada sauce (so so tasty) and then used my pressure cooker instead of the slow cooker. I got all of the wonderful melding of flavors in a fraction of the time. I put all of the ingredients except the beans and corn under high pressure for twenty minutes, and the chicken shred beautifully. I then added the beans and corn and cover was ready! So delicious, simple and ready in minutes!

  43. Disappointed! This was really bland and flavorless. Although I knew better I didn’t sear the chicken and brown the onions so it was slightly watery, flavorless, and just not good. At end of cooking I added extra cumin, garlic, salt, and chili powder to try to brighten it up after tasting the broth, and a cornstarch slurry to try to thicken it and it still fell super flat. 

  44. Hi. This recipe looks great, and it’s going on the menu either Thursday or Saturday of this week. Can you share which slow-cooker size will be most effective? I have a 3 quart, a 4 quart, a 5 quart and a 7 quart. Um, yes, I also have OCD. Hahaha!

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  46. I have made this soup several times and it has been a hit every time.  It is delicious and very satisfying.  One of these times I will make my own enchilada sauce that you so graciously provided above.  

    Thanks for an awesome recipe!

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  48. This was delicious! Made it for my roommate and our boyfriends for dinner. Instead of slow cooking it in a crock pot, I cooked it in a big pot on the stove. I rubbed the chicken in some spices (paprika, garlic powder, lemon and pepper, chili powder) and then seared it on a skillet. Finished baking the chicken for 20 min in the oven at 350 degrees F and shredded it before placing back in the soup pot. I pan fried the onions and fresh chili pepper in the chicken drippings too. Result was delicious. The homemade enchilada sauce was a home-run. I made it with Indian red chili pepper and cut the spice with some lime juice. The soup is delicious served with a side of sweet corn bread!

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