Slow Cooker Chicken Enchilada Soup
If you’re searching for quick and easy dinner options, this slow cooker chicken enchilada soup is exactly what you need. It’s a dump and go recipe—add everything to the pot, set it, and forget it. The result? A hearty, flavorful soup that tastes like classic chicken enchiladas but requires almost no effort.
This easy chicken enchilada soup is packed with tender chicken, hearty beans, and rich, aromatic spices. Whether it’s your first time making it or it becomes a weekly family favorite, the best part is how effortlessly it comes together. Grab your crockpot and these recipe ingredients, set the low heat, and enjoy a delicious bowl of soup tonight.
Why You’ll Love This Recipe
- Slow Cooker Chicken Enchilada Soup Toppings: Load up each bowl with crispy tortilla strips, a dollop of sour cream, freshly shredded cheese, creamy avocado, or fresh cilantro. Everyone can customize their own.
- Whole chicken Breasts: Add the raw chicken at the start. As it cooks, it becomes perfectly tender, so you can easily shred chicken right before serving.
- Dump and Go: No browning or extra steps. This is a true slow-cooker meal that’s perfect for busy days.
- Quick and Easy: Just 10 minutes of prep and the slow cooker handles the rest.
Ingredients for Chicken Enchilada Soup
- 2 pounds boneless skinless chicken breasts
- 1 tbsp minced dried onion
- 1 tbsp minced dried garlic
- 2 cans black beans, rinsed and drained (15 ounces each)
- 2 cans corn, drained (15 ounces each)
- 1 can red enchilada sauce or homemade enchilada sauce (15 ounces)
- 2 cups chicken broth or chicken stock (sub vegetable broth if you like)
- 2 ½ teaspoons chili powder or ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon chipotle chili powder or a pinch of cayenne pepper for a bolder spice level
- 2 bay leaves
- Salt and pepper to taste
- Optional: diced bell peppers, green peppers, or red onions for extra veggies
Kitchen Essentials (afflilate links) Slow Cooker | Pottery Dishware
How to Make Slow Cooker Chicken Enchilada Soup
- Lay the boneless, skinless chicken breasts in a single layer on the bottom of your slow cooker.
- Sprinkle all of the dried onion, dried garlic, chili powder, cumin, smoked paprika, oregano, chipotle chili powder, salt, and pepper evenly over the chicken.
- Add the black beans and corn.
- Add the chicken broth (or chicken stock) and the can of red enchilada sauce right over the top. Give everything a gentle stir.
- Cover the slow cooker. Cook on low heat for 6–7 hours or on high for 3–4 hours. The chicken is done when its internal temperature reaches 165°F and it’s tender.
- Use tongs to remove the chicken to a cutting board. Shred it with two forks until it’s in bite-size pieces. Return the shredded chicken to the soup and stir. Remove the bay leaves.
- Ladle the hot soup into bowls. Add your favorite toppings, such as tortilla strips, shredded cheese, a dollop of sour cream, diced avocado, or a squeeze of lime juice. Enjoy a big bowl of soup right away.
Toppings and Serving
This chicken enchilada soup is all about the toppings. Serve a big bowl of soup for a hearty, family-friendly meal with:
- Crispy tortilla strips or corn chips
- A dollop of sour cream or Greek yogurt
- Freshly shredded cheese (sharp cheddar cheese melts beautifully)
- Chopped fresh cilantro, diced avocado, or a squeeze of lime juice
- A dash of hot sauce for extra kick
Tips & Variations
- Extra Vegetables: Add additional vegetables, such as green chilies, diced bell peppers, green peppers, or red onions, for more color and flavor.
- Corn Options: Use either canned corn (drained) or frozen corn—both work well.
- Leftover or Rotisserie Chicken: If using leftover chicken, add it during the last 20 to 30 minutes of slow cooking, just long enough to heat through without overcooking.
- Mild Version: Choose a mild red enchilada sauce and skip Chipotle for a kid-friendly soup.
- Creamy Finish: Stir in a little cream cheese just before serving for a richer texture.
Storing & Reheating
Cool any leftover soup to room temperature and store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat on the stove top, adding a splash of chicken broth if needed.
More Soup Made in the Slow Cooker
Love cozy soups like this? Check out my other slow cooker soup recipes for more classic meals perfect for a cold day. Each one is a delicious meal for the whole family, great for quick and easy dinner options when life gets busy.
When dinner time rolls around, this crockpot chicken enchilada soup is the perfect way to warm up after a long day. Made with simple ingredients, it’s an easy soup recipe that delivers bold flavors without extra work. The only thing you’ll need to do is ladle it into bowls and add your favorite toppings. During the chilly winter months, this cozy, creamy chicken enchilada soup recipe is an easy recipe your family will enjoy!
Slow Cooker Chicken Enchilada Soup
Equipment
- Slow Cooker
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon minced dried onion
- 1 tablespoon minced dried garlic
- 2 cans black beans rinsed and drained (15 ounces each)
- 2 cans corn drained (15 ounces each)
- 1 can red enchilada sauce or homemade enchilada sauce 15 ounces
- 2 cups chicken broth or chicken stock sub vegetable broth if you like
- 2 ½ teaspoons chili powder or ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon chipotle chili powder or a pinch of cayenne pepper for a bolder spice level
- 2 bay leaves
- Salt and pepper to taste
- Optional: diced bell peppers green peppers, or red onions for extra veggies
Instructions
- Lay the boneless, skinless chicken breasts in a single layer on the bottom of your slow cooker.
- Sprinkle all of the dried onion, dried garlic, chili powder, cumin, smoked paprika, oregano, chipotle chili powder, salt, and pepper evenly over the chicken.
- Add the black beans and corn.
- Add the chicken broth (or chicken stock) and the can of red enchilada sauce right over the top. Give everything a gentle stir.
- Cover the slow cooker. Cook on low heat for 6–7 hours or on high for 3–4 hours. The chicken is done when its internal temperature reaches 165°F and it’s tender.
- Use tongs to remove the chicken to a cutting board. Shred it with two forks until it’s in bite-size pieces. Return the shredded chicken to the soup and stir. Remove the bay leaves.
- Ladle the hot soup into bowls. Add your favorite toppings, such as tortilla strips, shredded cheese, a dollop of sour cream, diced avocado, or a squeeze of lime juice. Enjoy a big bowl of soup right away.
Notes
- Extra Vegetables: Add additional vegetables, such as green chilies, diced bell peppers, green peppers, or red onions, for more color and flavor.
- Corn Options: Use either canned corn (drained) or frozen corn—both work well.
- Leftover or Rotisserie Chicken: If using leftover chicken, add it during the last 20 to 30 minutes of slow cooking, just long enough to heat through without overcooking.
- Mild Version: Choose a mild red enchilada sauce and skip the chipotle seasoning for a kid-friendly soup.
- Creamy Finish: Stir in a little cream cheese just before serving for a richer texture.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
