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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  1. 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”?

    • 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!

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  3. Do we have to wash and drain the can beans

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

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  6. 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!!!!!

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  9. 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!

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  12. 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.

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

    • 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!

  14. 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?

    • 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! :)

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  16. 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!

    • 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! :)

  17. 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!

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  19. 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?

    • 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!

  20. 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. 

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

    Proud of you cuz!


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

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  24. 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! 

  25. 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!

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

  26. 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.

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

    • 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.

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  30. 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!

  31. Thought I should leave a comment since I’ve made this recipe three times already. This is DELICIOUS. My husband loves it so I often make this on Sunday nights so we can bring it for lunch throughout the week. Make the homemade enchilada sauce! 

    • Thanks for sharing with us Diamond — we’re thrilled you and your husband love this so much! :)

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  33. I’ve made this numerous times and LOVE it! The hubs loves hominy so I always throw a can in also along with the corn. I cook it on the stove tho. Thanks!

    • Thanks for sharing with us Theresa — we’re so glad you’re both fans! :)

  34. What do you need to double this recipe 

    • Hi Lashondra! You can double this recipe, but you would need a much larger slow cooker (we used a 6-qt for this one).

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  37. The most amazing crockpot soup EVER! And I will never buy enchilada sauce again! Fantastic recipe!

    • Thank you so much, Linda! We’re happy you enjoyed both the sauce and the soup! :)

  38. Awesome and easy!!!! Fresh avocado and sours creme to top it off YUMMY

  39. We make this soup 6-8 x per year using our Alton Brown chili powder recipe. Yum!

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  41. I made this today (Labor Day of all days) and it is delicious!!! Thank you so much for sharing your recipe! I did garnish with some cilantro, green onion and a squeeze of fresh lime – and that really took it to a whole new level!! 

  42. The most amazing soup ever! We love to add some mild taco bell sauce and some jared jalapenos with some of the juice from the jalapenos.  ? delicious!!! It has become a regular in our house and we all love it! 
    P.S.  your homemade enchilada sauce is fantastic! 

  43. This really is a great soup! I made the enchilada sauce and it was worth it, it really added an awesome flavor to the soup. I added about an extra 1/2 cup of enchilada sauce and a bit more garlic and the soup was really flavorful and good! I topped mine with avocado and tortilla chips and it was awesome for weekday lunches. Thanks for the great recipe!

    • Thanks for sharing, Deserie — we’re so glad to hear you enjoyed the sauce and the soup! :)

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  46. I was just wondering if there was a way to thicken the sauce up some or creamier? Thanks!

    • Hi Beth! Cooking the sauce longer will definitely reduce it and thicken it, but you can also make a cornstarch slurry, which will help thicken it. We hope this helps!

  47. I seriously can’t stop making this. I have made it gluten-free by making the enchilada sauce with corn masa instead of flour., and I’ve also made it vegan by omitting chicken and using veggie stock. I just added more veggies… you don’t miss the meat!  It freezes great and it makes enough to share with friends and family. I send my son out to make deliveries! Everyone loves it.  

  48. On a cold rainy night this soup was sooo delicious. Thanks for sharing.  I always love your recipes. 

  49.   Can I use green enchilada sauce instead? I’m not a huge fan of red. It looks delicious so i might try it with red anyways

    • Hi Rontia! We haven’t tried this with green enchilada sauce, but if you prefer that, we say go for it! :)

  50. Hi! I just made enchiladas with your sauce recipe ?? it was fantastic!! I didn’t use all the sauce or shredded chicken filling (with green chilies and onion), and I want to add variety by useing the leftovers for soup instead of more enchiladas! I have about 3-4 ounces of sauce, how can I dilute it to make the soup? Should I make it on the stove instead of the crock pot?

    • Hi Stephanie! Thanks for sharing with us — we’re glad to hear you enjoyed the sauce and the enchiladas! For this soup, if you only have about half of the enchilada sauce for the recipe, you might want to supplement it with some jarred enchilada sauce, or you could add more chicken stock to it so you have enough liquid. We’d still recommend doing it in the slow cooker (per the recipe), but you could totally do it on the stovetop instead! We hope you enjoy! :)