This Slow Cooker Chicken Enchilada Soup is everything you love about cheesy chicken enchiladas, tucked into a warm, cozy bowl. It’s bold, hearty, and loaded with tender chicken, black beans, sweet corn, and just the right amount of spice. Let your slow cooker do the work, then top with melty cheese, cool sour cream, and creamy avocado for a satisfying meal any night of the week.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional, for extra depth)
- Salt and freshly ground black pepper, to taste
- 2 cups low-sodium chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend), plus more for serving if desired
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving (optional)
- Diced avocado, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Place the chicken breasts in an even layer on the bottom of the slow cooker.
- Add the black beans, corn, enchilada sauce, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, smoked paprika (if using), salt, and pepper over the chicken.
- Pour the chicken broth evenly over all the ingredients in the slow cooker and gently stir to combine, keeping the chicken on the bottom.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Carefully remove the chicken breasts to a cutting board. Shred the chicken using two forks, then return the shredded chicken to the slow cooker and stir to combine.
- Taste the soup and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Ladle the soup into bowls and top with shredded cheese, fresh cilantro, sour cream, avocado, and a squeeze of lime, if desired. Serve hot.
Variation
- Swap the chicken: Use boneless, skinless chicken thighs instead of breasts for an even more tender, flavorful soup (cook time remains the same).
- Make it creamy: Stir in 4 oz of softened cream cheese or 1 cup of half-and-half at the end of cooking for a rich, creamy enchilada soup.
- Veggie-forward version: Omit the chicken, add an extra can of black beans and a can of pinto beans, plus diced bell peppers, for a hearty vegetarian option (use vegetable broth).
Cooking Notes
- For food safety, ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.
- Slow cookers can vary; if you’re cooking on HIGH, start checking the chicken at the 3-hour mark so it doesn’t overcook and dry out.
- If you’re sensitive to salt, choose low-sodium broth and enchilada sauce, then season gradually to taste at the end.
Serving Suggestions
- Serve with warm tortillas or tortilla chips on the side for dipping or crumbling over the top.
- Add a squeeze of fresh lime juice and an extra sprinkle of cilantro right before serving to brighten the flavors.
- Pair with a simple green salad or Mexican-style rice to round out the meal.
Tips
- Prep ahead by chopping the onion and garlic and opening/draining the cans the night before; store in the fridge so you can assemble quickly in the morning.
- For easy cleanup, use a slow cooker liner or lightly spray the insert with cooking spray before adding ingredients.
- Double the recipe in a large slow cooker and freeze leftovers in individual portions for quick, ready-to-heat lunches or dinners.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 27 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use frozen chicken in this recipe?
It’s safer to use fully thawed chicken in the slow cooker so it reaches a safe temperature evenly. If using frozen, add extra time and ensure it reaches 165°F (74°C). - How can I make this soup spicier?
Use hot enchilada sauce, hot diced tomatoes with green chilies, or add a pinch of cayenne or extra chili powder to taste. - Can I make this on the stovetop instead of a slow cooker?
Yes. Simmer all ingredients (except cheese and toppings) in a large pot over medium-low heat for about 25–30 minutes, then shred the cooked chicken and return it to the pot. - How long do leftovers keep, and can I freeze them?
Leftovers keep in an airtight container in the refrigerator for up to 4 days and freeze well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Conclusion
This Slow Cooker Chicken Enchilada Soup brings all the cheesy, saucy comfort of classic enchiladas with almost no effort. Just load up your slow cooker, let it simmer into something rich and hearty, then finish with your favorite toppings. It’s a satisfying, crowd-pleasing bowl of flavor that fits perfectly into busy weeknights or laid-back weekends.
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Slow Cooker Chicken Enchilada Soup
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free enchilada sauce and broth)
Description
This Slow Cooker Chicken Enchilada Soup is everything you love about cheesy chicken enchiladas, tucked into a warm, cozy bowl. It’s bold, hearty, and loaded with tender chicken, black beans, sweet corn, and just the right amount of spice. Let your slow cooker do the work, then top with melty cheese, cool sour cream, and creamy avocado for a satisfying meal any night of the week.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional, for extra depth)
- Salt and freshly ground black pepper, to taste
- 2 cups low-sodium chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend), plus more for serving if desired
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving (optional)
- Diced avocado, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Place the chicken breasts in an even layer on the bottom of the slow cooker.
- Add the black beans, corn, enchilada sauce, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, smoked paprika (if using), salt, and pepper over the chicken.
- Pour the chicken broth evenly over all the ingredients in the slow cooker and gently stir to combine, keeping the chicken on the bottom.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Carefully remove the chicken breasts to a cutting board. Shred the chicken using two forks, then return the shredded chicken to the slow cooker and stir to combine.
- Taste the soup and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Ladle the soup into bowls and top with shredded cheese, fresh cilantro, sour cream, avocado, and a squeeze of lime, if desired. Serve hot.
Notes
- For a creamier soup, stir in 1/2 cup of sour cream or a splash of heavy cream right before serving.
- Adjust the heat level by choosing mild, medium, or hot enchilada sauce and tomatoes with green chilies.
- If the soup is thicker than you like, thin it with a bit more chicken broth at the end of cooking.
- This soup thickens as it cools; when reheating leftovers, add a splash of broth or water as needed.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 320 kcal
- Sugar: 6 g (approx.)
- Sodium: 780 mg (approx., will vary by brand of broth and enchilada sauce)
- Fat: 11 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 5 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 30 g (approx.)
- Fiber: 7 g (approx.)
- Protein: 27 g (approx.)
- Cholesterol: 75 mg (approx.)
Keywords: slow cooker chicken enchilada soup, crockpot chicken enchilada soup, easy enchilada soup, chicken enchilada soup recipe