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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561 comments on “Slow Cooker Chicken Enchilada Soup”

  1. How many carbs ?

    • Hi Carol! 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!

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  3. I am a college student that just broke his ankle. I made this for ankle good cheap soup while I recover. Got all the stuff at my local kroger.

  4. This is the third or fourth time I’ve made this; it was the first recipe my boyfriend cooked for me, and that’s when I decided I was going to marry him (true story – it was so cold, and this was so good). We’re nine hours apart while he finishes up graduate school, and when I miss him, I make a big pot of this for the week. This recipe is easy, delicious, and definitely a keeper :)

    • Thank you for sharing, Melissa — we’re so glad you and your boyfriend love this (and that is the best story, how sweet)! :D

  5. I needed to cook for more people than the number of servings provided for this dish so I cooked out some of the liquid and served it with Spanish rice. Got major compliments!

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  7. This is the first meal I  had after the birth of my son a year ago. I had prepped it ahead of time in a freezer bag. I have made it literally a dozen times since then. The only change I really make is that I add a half a cup of quinoa and I replace the corn with fresh zucchini. Thank you so much for this recipe, it brings back fond memories!

  8. I’ve made this several times and getting ready to make it again. It is simply delicious, nutritious, and beautiful! I love all your recipes and appreciate the ease of prep, and that it lasts me a while – that’s always a good thing. Love all the colors!!! I do use a store-bought enchilada sauce…but it’s still delicious! Thank you for sharing all your wonderful recipes!!!

    • Thanks for sharing with us, Laura, we’re so glad you enjoy it! :)

  9. I never write reviews on blogs. I have got to tell you though, this soup is SO incredibly easy and delicious! It satisfies this Arizona girl living on the east coast, missing my Mexican food from home. SERIOUSLY guys, try this. I top it with cheese, cilantro sour cream and crushed tortilla chips.

    • Thank you for taking the time to comment, Ashley — we’re so happy you enjoyed this! :D

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  12. 5 stars
    I have made this recipe numerous times, it’s a keeper! I turn up the heat a little by adding red pepper flakes, yum!

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  15. This may be a silly question- but can I use thighs with this recipe? My husband bought them when I didn’t specify breasts, and I need to find a healthy, delicious recipe to use them in. I know they generally do well in the crockpot, retaining their moisture better than breasts- especially with the bone in. Your thoughts? Thank you in advance, and thank you for what appears to be a lovely recipe!

    • Hi Maren! Not a silly question at all! :) Unfortunately we haven’t tried this with chicken thighs, so we aren’t totally sure how it would turn out. However, we think they should probably be fine, and we think it’s definitely worth a try! If you try it, let us know how everything turns out — we hope you enjoy the recipe!

  16. 5 stars
    I am always nervous trying recipes on random websites. This recipe was EXCELLENT and very easy to make.

  17. 4 stars
    I’m nomming on this right now. Chicken thighs do work well, btw. I had some homemade enchilada sauce in my freezer, as well as some fire-roasted green chiles from last fall. So yummy!

  18. 4 stars
    Hi. Ive made this several times and it’s so good!! Can I pre make this soup and reheat it? I’m prepping dinner for an multi day sailing trip, the boat has an oven. Was thinking this could be good or do you have any recommendations?

    • We’re so glad you enjoy it, Natalie! And yes, you can definitely reheat this. Just make sure you save your garnishes for just before serving. Have fun on your sailing trip!

  19. 5 stars
    This has become one of my go-to recipes for lunches and dinners. Sometimes I throw rice in for the last hour or so and it’s turned out well!

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  21. 5 stars
    I make this all the time! We love it! I add kidney beans just ’cause.

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  24. 5 stars
    I make this at least twice a month. It’s great with crushed-up tortilla chips and Taco Bell mild sauce. I only use one can of beans however and a little more garlic

  25. 5 stars
    My go-to soup! It’s so tasty and very hearty. We enjoy it like a chili with shredded cheese on top and by scooping it up with Tostito chips. I wish I could give it 10 stars! Thank you for this amazing recipe

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  28. 5 stars
    Just put all of the ingredients in the crockpot, can’t wait to have this for dinner…

  29. 5 stars
    This is an awesome, easy recipe for weekend meal-prep for the next week. I didn’t add any additional salt (used store-bought enchilada sauce that is amply salty), and upped the seasonings with 1T cumin, 1/2T Chili Powder, 1/2T roasted garlic powder and 1t Cayenne. Served with sour cream, avocado, crushed tortilla chips, lime, and sliced fresh jalepeno. Big hit and plenty of food for 3 meals for 2 people (husband is a big eater, normal people could probably stretch it to 4 meals)

  30. 5 stars
    This was great! Its not bad for you and it’s super filling, recipe makes A LOT and freezes well. Will definitely make again!! I made two minor changes though, the grocery store didn’t have the fire roasted tomatoes, or the diced chilies, so I substituted two 10 oz cans of “diced tomatoes with green chilies”. I also do not have cumin, and didn’t want to buy cumin just for this recipe, so I purchased the reduced sodium taco seasoning, and sprinkled about 3/4 of the packet into the crockpot. Then combined the remaining 1/4 with butter, spread it on corn tortillas, baked them then cut into strips to use as garnish!! It was also fun to set up a toppings station with sour cream, shredded cheese, cilantro, avocado, lime wedges and the tortilla strips so everyone could dish up their own.

  31. 5 stars
    Great recipe!! Followed the directions exactly and it turned out great!! Cooked it on low overnight, so it would be ready to take to school for dinner. As a medical student, I am constantly looking for quick meal prep recipes as I often have to take my breakfast, lunch, and dinner to the school/hospital. This was PERFECT for it! It tastes so good that I don’t have any issues eating it for several days in a row.

  32. 5 stars
    Made this for the first time last night. It was very tasty, even my 2 1/2 year old happily gobbled it up. I love that it’s healthy, with an all-homemade option rather than a bunch of processed food thrown together to appear as homemade. Thanks for a great recipe!

  33. 5 stars
    I made this for a dinner party yesterday (also using your homemade enchilada sauce recipe), and it was absolutely fantastic! The guests raved about how good it was and went back for 2nds, 3rds, and even 4ths!

    I only changed a few things. I used regular tomatoes instead of the fire roasted; used frozen corn instead of canned; red onion instead of white; and added 1 red pepper, diced.

    For garnishes I provided green onions, cilantro, parsley, a few variety of cheeses, plain yogurt, freshly squeezed lime juice, and tortilla chips. I’d highly recommend fresh lime juice. It pushes this dish over the edge of amazing.

    Thank you, Ali, for this absolutely fabulous recipe.

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  35. 5 stars
    Love, love, love this soup!
    I’ve made it a few times and it’s a hit every time. In fact, we had a soup competition at work today and I won with this soup. Yum!

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  38. 5 stars
    Forgot to add 5 stars because this was awesome!

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  40. 5 stars
    I made this today and it is wonderful! I used a quarter of a large onion because I don’t like onion. I used 3/4’s of the can of green chiles. It was perfect! I garnished with a good helping of shredded cheese. Froze some individual servings and put the rest in the fridge for later.

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  42. 5 stars
    Made the 20 min chicken enchilada soup, it was awesome. Even better the next day

  43. 5 stars
    My slow cooker was broke so I made it on the stove. Cooked & shredded my chicken, sauted the onion, garlic & added bell pepper and then added everything else and simmered for 15 minutes. Perfection! Great flavor and so easy, thanks for the great recipe!

  44. 5 stars
    This is soooo good. Every time I make it for someone they ask for the recipe. We even made it for Christmas day.

  45. 5 stars
    This soup is soooo good! Easy too and every time I make it for company they want the recipe. We even made it for Christmas dinner this year! And again had to give out the recipe.

  46. 5 stars
    This was wonderful. A big hit with the whole family.

  47. I made this today and it was delicious! I added avocado and Chinese noodles instead of tortilla strips. I will definitely make this again. Thanks for the recipe

  48. 4 stars
    My first time making it and everyone loved it!!!! I will use this recipe again!!! Delicious and super easy!!!

  49. 5 stars
    I have made this soup multiple times in the slow cooker and love it. Now, I am wondering how it can be adjusted for an Instant Pot. Will the chicken cook properly in the allotted time frame, or will I need to do some prep cooking ahead of time. Any ideas?

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