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. 5 stars
    Didn’t change a thing. This recipe is fantastic and awesome as is! Will be making it again!

  2. 5 stars
    This was SO good and SO easy! Had it for so many lunches over the past year and a half that now I’m sick of it haha. Now browsing through the archives to find your other slow cooker recipes that can take its place in the rotation!!

  3. 5 stars
    This is now one of my family’s favorite recipes! Everyone who’s had it asks for the recipe and always glad to share your site! Thank you!

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  6. 5 stars
    This recipe is fabulous! Easy and great flavor!

  7. 5 stars
    Super easy and a hit with my husband and 12 year old. May try in my instant pot next time!

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  9. 5 stars
    I’ve made this recipe a few times! Love it!
    It’s a cold rainy Wednesday here, and I decided to make this again! Can’t wait for the 8th hour! Gonna be delicious again!

    Can I put this recipe on my blog, and add a link to your site?

  10. 5 stars
    Absolutely delicious!! I used a different kind of cheese because the grocery store I shop at didn’t have the one listed in the recipe. I used Boars Head Butterkase instead and it worked great. Will definitely add this one to my favorites!

  11. I was running late this morning and didn’t have time to pack my usual lunch. I luckily unearthed a portion of this soup from the freezer that I had made and frozen several months ago….and it made my day! Eating it now topped with some sour cream and it is delicious, as always. :)

  12. 5 stars
    One more thing I forgot to add is that I ran out of cumin, so instead I added about 1/2 tsp of Trader Joe’s Taco Seasoning from the little packet. And, I used TJ’s GOOD enchilada sauce. The ONLY one I ever use!

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  15. 5 stars
    Delicious! Even my 89 yo mom loved it. Thank you

  16. 4 stars
    I’ve made this recipe a handful of times now, everyone loves it!!

  17. 5 stars
    Hi Ali… I’ve tried a few of your recipes and have to say they are delicious. Tonight I made you chicken enchilada soup and loved it. I did add one diced up jalapeno to give it a bit of a kick. The other thing I did was make it in my instant pot. I used the manual setting for 10 minutes and it turned out perfect. Thanks so much for another great recipe!


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  20. 5 stars
    Making again for the umpteenth time. This is my go-to soup. With the homemade red sauce and home mixed chili powder this comes out perfect every time. THANK YOU!

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  23. 5 stars
    Holy crap this was good! I’m not even a big enchilada fan but this had everyone coming back for thirds.

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  27. 5 stars
    So easy and soooo yummy! Only addition was red pepper flakes!

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  29. 5 stars
    I made this recipe yesterday. The 2 chicken breasts that I had turned out to be huge and they ended up being just under 2 pounds, so I added a large can of enchilada sauce and just a little bit more of the black beans. I knew that I was going to love it, but hubby can be picky sometimes. I didn’t tell him what I was making, I just served it to him. He absolutely loved it. Asked for just a little bit more and ate it like he was starving. 😊 Today he asked if there was enough leftover so he could have it for dinner again.
    I absolutely loved it, too, and I will be making it again soon. I can’t wait to try even more of your recipes. This was my first time visiting your website and my first of your recipes to try. Thank you so much for sharing this ❤️ 😊 🤗

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  32. 5 stars
    I saw your recipe on Dr. Axe’s facebook page. I made it and we loved it! I also shared it on my website. This one is a keeper. Thank you.

  33. 5 stars
    So easy to make, and SO MUCH YUM!!!

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  35. 5 stars
    Have made this exact recipe numerous times and whole family loves it! Our favorite wat to eat this is over cornbread topped with sour cream and green onion.

  36. Ali ~ This sounds delicious. Question ~ We need to serve 7 adults + 2 grandsons (10&12 y/o). Would your recipe double & fit well into my 6-Qt slow cooker? Thank you!

  37. Trying to decide if this can be keto friendly?

  38. 5 stars
    I made this soup for my daughter and her college friends. It is delicious. I doubled the recipe and those 6 girls only left one small serving. They now request this soup above all the others that I have made for them.

  39. 5 stars
    Just made this today. I wasn’t expecting anything great, considering how easy it was to make and that I used a sort of cheap can of enchilada sauce instead of homemade, but it tasted awesome! i will definitely make this again. Thanks for the recipe.

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  41. 5 stars
    Love this recipe! I did notice that you have 2 cans of black beans on this recipe and 1 can on the 20 minute version.

  42. I have made this multiple times over the past few years. Recently, I accidentally put 2 cans of the fire roasted tomatoes. It was very good, and now I always use the 2 cans. It gives it more of a soup taste, also, hot green chilies give it much more depth. Serve it with southern corn bread, no flour, and make the enchilada sauce with gluten free flour…..unbelievably delicious. One more thing, the enchilada sauce, break it up with chipotle and ancho added.

  43. 5 stars
    my favorite easy crock pot chicken tortilla soup. so flavorful and so easy :)

  44. 5 stars
    This soup was so easy to make and tastes amazing! This is now one of our families favorites!

  45. 5 stars
    I love this recipe so much, I’ve probably made it 8 or 9 times now. The only adjustment I make is using chicken thighs instead of breasts, and that’s just a personal preference, the recipe is absolutely perfect as it is. Thank you so much!

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  47. 5 stars
    Fantastic basic recipe, made it twice and great results, family loves it. Made a couple of mods, added half can of adobo with chipolte pepers for a bit of a kick. Went with yellow and white hominy vs corn. Finally a mix of chicken breast white meet with boneless/skinless thighs for a bit of dark meet and some chicken fat.

  48. Our youngest son recently found your recipe online and shared it with me. I can’t wait to try it later this week. He said it was yummy!!! Funny coincidence…we used to live in you house on Bullinger and you are often my go to for recipes.

    • Oh my goodness, small world!! That’s so fun. I was actually just telling my husband the other day that it would be fun to walk back through that house again. :) Hope that you enjoy the soup, and thanks for saying hello!

  49. 5 stars
    Delicious and simple! My family and friends favorite….and the easiest meal you can make!

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