This soup is packed with protein, rich flavor, and a little kick of spice that enchilada lovers crave. Using the slow cooker means you can set it and forget it—perfect for busy days when you still want a homemade, filling meal. It’s also incredibly versatile: top it with your favorite enchilada fixings like cheese, sour cream, avocado, or tortilla chips. Whether you’re feeding a crowd or meal prepping for the week, this soup delivers both comfort and convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Red enchilada sauce
Chicken broth
Black beans (drained and rinsed)
Corn (frozen or canned)
Diced tomatoes (with or without green chiles)
Onion (chopped)
Garlic (minced)
Ground cumin
Chili powder
Paprika
Salt and pepper
Olive oil (optional, for sautéing the onion and garlic beforehand)
Add the chicken breasts, enchilada sauce, chicken broth, black beans, corn, diced tomatoes, onion, garlic, and spices to your slow cooker.
Stir everything together to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
Remove the chicken, shred it using two forks, then return it to the slow cooker.
Stir the soup and let it heat through for another 10–15 minutes.
Serve hot with your choice of toppings like cheese, sour cream, avocado, and tortilla chips.
Servings and timing
This recipe serves 6–8 people. Prep time: 10 minutes Cook time: 6–8 hours on low or 3–4 hours on high Total time: up to 8 hours, hands-off
Variations
Vegetarian Option: Skip the chicken and use extra beans or tofu for a meatless version.
Creamy Version: Stir in 1/2 cup of cream cheese or heavy cream at the end for a richer, creamier texture.
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for more heat.
Add Rice: Mix in cooked rice before serving for a thicker, more filling soup.
Use Rotisserie Chicken: For a shortcut, add pre-cooked shredded rotisserie chicken during the last hour of cooking.
Storage/Reheating
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between. For freezing, portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.
FAQs
Can I use green enchilada sauce instead of red?
Yes, green enchilada sauce works just as well and gives the soup a different flavor profile—slightly tangier and less smoky.
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts or thighs both work. Thighs tend to be juicier and more flavorful.
Can I cook this soup on the stovetop?
Yes, simply simmer all ingredients together in a large pot for about 30–40 minutes, or until the chicken is fully cooked and shreddable.
How can I make it less spicy?
Use mild enchilada sauce and skip any additional hot spices or chiles to keep the heat level low.
Can I add cheese directly into the soup?
Yes, adding shredded cheese at the end will create a creamier, richer soup. Stir until fully melted and combined.
What toppings go well with this soup?
Popular toppings include shredded cheese, sour cream, diced avocado, tortilla strips, chopped cilantro, and lime wedges.
Can I make this ahead of time?
Absolutely. This soup tastes even better the next day and reheats well, making it ideal for meal prep.
Is this soup gluten-free?
It can be gluten-free if you use certified gluten-free enchilada sauce and check all labels carefully.
Can I use canned chicken?
While fresh chicken is preferred for texture and flavor, canned chicken can be used in a pinch. Add it during the last hour of cooking.
How do I thicken the soup?
To thicken the soup, you can stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) or let it simmer uncovered for a bit.
Conclusion
Slow Cooker Chicken Enchilada Soup is a deliciously easy way to enjoy all the bold, comforting flavors of enchiladas in a nourishing bowl of soup. With minimal prep and hands-off cooking, it’s a perfect dinner solution for busy days. Whether you top it with crunchy tortilla strips or creamy avocado, each spoonful delivers a satisfying taste of southwest comfort.
Slow Cooker Chicken Enchilada Soup is a hearty, flavorful one-pot meal filled with shredded chicken, bold enchilada sauce, beans, corn, and spices. This comforting soup simmers in the slow cooker for an easy and satisfying dinner.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts or thighs
2 cups red enchilada sauce
4 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 can (14.5 oz) diced tomatoes (with or without green chiles)
Add chicken, enchilada sauce, chicken broth, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, paprika, salt, and pepper to the slow cooker.
Stir everything together to combine.
Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is fully cooked and tender.
Remove the chicken and shred it using two forks.
Return the shredded chicken to the slow cooker and stir well.
Let the soup heat through for another 10–15 minutes.
Serve hot with your choice of toppings such as cheese, sour cream, avocado, cilantro, or tortilla strips.
Notes
Use rotisserie chicken for a shortcut—add it during the last hour of cooking.For a creamy version, stir in 1/2 cup of cream cheese oh heavy cream before serving.To make it spicier, add diced jalapeños or cayenne pepper.For a vegetarian version, omit the chicken and use extra beans or tofu.This soup freezes well for up to 3 months—perfect for meal prep.
