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.


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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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577 comments on “Slow Cooker Chicken Enchilada Soup”

  1. Where do you get your skinny cut tortilla chips?  I can’t find them anywhere except from a restaurant.  Thank you so much for your help.

    • Oooh, good question. I usually find them near the salad dressings at the grocery store in little bags. If not, you can also just crush up tortilla chips. :)

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  4. Making this for dinner tonight,it smells sooo good

  5. Can you use frozen chicken breasts for this recipe?

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  7. Can I use frozen corn instead of canned?

    Thank you!

  8. Wonderful recipe!  Great flavor and very easy to assemble.  I will definitely be making this one again.  Thank you for sharing it!

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  11. What happens if you use chicken broth instead of stock? If it’s not going to work with broth can you buy chicken stock?

    • Hi Nadia, chicken stock is just more concentrated and more flavorful, whereas broth doesn’t have all of that seasoning. It’s got a more understated flavor, so it’s good for if you’re using it as the base of a soup that is going to have a lot of spices and ingredients in it. We tend to prefer stock though, and like to make homemade chicken stock when possible (bring a big pot of water with the chicken bones/carcass to a boil – we add things like carrots, celery, onion, a generous amount of salt, pepper, any fresh herbs we have on hand, etc. Once it’s reached a boil, bring it down to a low simmer. The longer you simmer it for, the more flavorful and rich it will be. When we don’t use homemade stock, we like to by chicken stock or broth with less sodium, or use better than bouillon. We hope this helps!

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  13. Do you use pre-cooked or raw chicken in this recipe? I have seen a few where rotisserie chicken is used.

  14. A-MAZING! Made this today and it is delish!!

  15. Super yummy! My picky teen ages daughter ate 2 bowls!!

    Thanks for sharing.

  16. Have you tried assembling it ahead of time, freezing it and then cooking it?  Like a premade freezer meal? I’m going to a freezer meal prep get together tonight and I can’t stand most freezer meals (yuck), but I LOVE your soup!  I’d love to bring the ingredients for this :)

    • Good question Heidi! We haven’t tried that, but we think it would work just fine! We’re glad you love this soup! :D

  17. Made this many times now. Love it!! Making it today!

  18. Can you make this ahead of time the day before and refrigerate overnight?

    • Yes, you can definitely make this completely, let cool and then refrigerate. We hope you enjoy!

  19. This is OH SO delicious and I’ve made it twice already! Do you think this would work if I used pork?

    • Thanks Lauren, we’re happy to hear you like it so much! We think it would work great with pork, especially if you added some slow cooked, shredded pork. :)

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  23. Could I substitute a pork tenderloin for the chicken breast?

  24. Sorry just saw the previous comment about pork! never mind!

  25. do I use the juices from the beans and corn?

  26. Made this soup and Oh My Gosh!  It was the BEST soup I’ve ever made.  Definitely a keeper, we ALL loved it!

  27.  Like it I make taco soup like this I cook chicken cutlet separate beans fresh corn last

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  29. I am making this for a Christmas party saturday night. About how many people does it feed? Thanks!

  30. I’m making the slow cooker version which I discovered after shopping for the stove top version.  So I have all this cheese, will shredded cheese not do well in the crock pot? What if I add it towards the end right before serving? Very excited.  Always loved the Chili’s soup!

    • Hi Erica! We definitely recommend adding it toward the end, right before serving. We hope you enjoy! :)

  31. Do you use frozen chicken breasts? 

    • Hi Beth, no, we do not. Many recipes state that you can, and we’ve definitely tried it before (it works), it’s just not very safe. The meat is too likely to get contaminated before reaching a safe temperature.

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  34. Hi! I am so scattered brain that I forgot to drain the black beans. Should I add anything to make this taste better or is there anything I can do?

    • No worries Leah! You might need to cook the soup a little bit longer, so it’s not as thin/liquidy. You can always add more seasoning to taste, if you need. We hope you enjoy!

  35. What size slow cooker does this require? I have a smaller one than I’m used to and I keep forgetting to take that into account until I’ve bought 2x the amount of stuff that will fit in it. 

  36. What size crock pot do you use? I’m thinking about making a double batch for company later so I’m not sure if I should use 2 crocks or if it might fit in one. 

    • Hey Angela! We used a 6-quart slow cooker, but if you want to do two batches, we wouldn’t recommend trying to double this up in the 6-quart size, as even if room allows, things will likely be too crowded. We hope you enjoy!

  37. This soup is SOOO good! My mom is sick with a cold, and I was hoping to find a good recipe for some yummy soup to take to her … this fit the bill! I made it Sunday afternoon, and it was so easy to prepare. Then I took it to my folks’ house Monday, and we all loved it. It’s a keeper, for sure!

  38. This was my first crock pot recipe and it came out so well! thank you for the recipe and I will definitely be keeping this in my recipe book online for future uses. :)

    • Thanks Erika, we’re so happy you enjoyed this – thanks for choosing a GSO recipe for your first crockpot foray! :D

  39. Your blog is a God-sent! I LOVE creative cooking and your stories are encouraging too! I’m making this recipe tonight and have almost all of the ingredients in the crockpot except corn and I only had one can of black beans and one piece of chicken left over, so I’ll run to the store to pick up some more ingredients. Maybe, I’ll be able to cheer up someone day with a “hello” too! Have a fabulous day! By the way, I made your quinoa chicken burrito bowl yesterday and enjoyed it!

    • Thanks for your sweet words about the blog Christina, we’re happy you’re here! We’re so glad you enjoyed the burrito bowl, and we hope you love the soup as well! :D

  40. Definitely should have made a double batch! My picky husband loved it, thanks for another fantastic recipe :) 

  41. I bought all the ingredients and I’m making it tomorrow! I can’t wait, it looks so good. Thanks for the recipe. :)

  42. Thanks so much for this receipe! It’s delicious and my husband loves it :) 

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  46. I’ve made this twice now and I absolutely love it! The only thing I would add (and I think it is absolutely necessary because it tasted a little bland without it) is A LOT of Chili Powder. It gave it some really good flavors! The chicken was very juicy after cooking it on high and it pulled apart easily with a fork. This is definitely one of my favorite soup recipes now!

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  48. Can you use Green Sauce instead of red, my tummy won’t take the spicy red sauce? Thanks for your help in this matter.

    • Hi Marie! We haven’t tried this with green sauce, but if you’re a fan, we think it could work in this! :)

  49. First time I have tried one of your recipes and it was fabulous!! I will continue to visit for new dinner, dessert, etc ideas! Thank you! ( and I am from KC so loved reading your background!0

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