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Big bowl of crockpot chicken enchilada soup with black beans and corn

Slow Cooker Chicken Enchilada Soup

This easy crockpot chicken enchilada soup is a dump-and-go recipe loaded with shredded chicken, black beans, corn, and bold spices. A simple, comforting meal that’s perfect for busy days and cozy winter nights.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Serving Size 8 servings

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.