Slow Cooker Chicken Enchilada Soup – A Cozy, Flavor-Packed Mexican-Inspired Favorite

Few things feel as comforting as coming home to the rich aroma of a slow-cooked soup that’s been simmering all day. And when that soup happens to be a Slow Cooker Chicken Enchilada Soup, you’re in for an absolute treat.

Loaded with tender shredded chicken, zesty enchilada sauce, hearty black beans, and just the right touch of creamy cheese, this Mexican-inspired comfort meal will instantly become a family favorite. It’s one of those dishes that tastes like you’ve been cooking for hours — when really, your slow cooker does all the work.

Whether you’re feeding a crowd, prepping for a busy week, or craving something warm and satisfying on a chilly evening, this recipe checks every box.

Why You’ll Love This Slow Cooker Chicken Enchilada Soup

• 🌶️ Bold Mexican flavor: Enchilada sauce, spices, and broth come together for an authentic taste.
• 🐔 Protein-packed: Loaded with shredded chicken and black beans for a hearty meal.
• 🧀 Creamy and cheesy: Optional cream cheese and melted cheddar add luscious texture.
• ⏰ Hands-off cooking: Toss everything in the crockpot and let it do the work.
• 🍲 Perfect for meal prep: Freezes beautifully and reheats with full flavor.

A Delicious Twist on Classic Enchiladas

Traditional chicken enchiladas are baked tortillas filled with saucy chicken and topped with cheese. This soup captures all the flavors of enchiladas — the smoky sauce, tender chicken, beans, and cheese — but in a cozy, spoonable form.

You get the essence of enchiladas without the hassle of rolling tortillas or preheating your oven. Plus, it’s perfect for large families, potlucks, or game day gatherings.

Ingredients

For the Soup Base

• 1 ½ lbs boneless skinless chicken breasts
• 2 cups chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can red enchilada sauce
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

To Add Before Serving

• 4 oz cream cheese (optional for creamy version)
• 1 cup shredded cheddar cheese
• Juice of 1 lime

Toppings (Optional)

• Fresh cilantro
• Sliced avocado
• Tortilla strips
• Sour cream
• Extra shredded cheese

Instructions

1. Prepare the Ingredients:
   Dice the onion, mince the garlic, and rinse the beans and corn. This simple prep ensures everything is ready to go.
2. Layer in the Slow Cooker:
   Place the chicken breasts at the bottom of your slow cooker. Add onion, garlic, black beans, corn, enchilada sauce, diced tomatoes, and chicken broth. Sprinkle in chili powder, cumin, paprika, salt, and pepper.
3. Slow Cook:
   Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
4. Shred the Chicken:
   Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
5. Make It Creamy (Optional):
   Stir in the cream cheese and cheddar cheese until melted and smooth. This creates a rich, velvety soup texture.
6. Add Lime Juice:
   Just before serving, stir in the juice of one lime for a bright, fresh finish.
7. Serve with Toppings:
   Ladle into bowls and top with cilantro, avocado slices, tortilla strips, or a dollop of sour cream.

Slow Cooker Chicken Enchilada Soup

A hearty, flavorful Mexican-inspired soup made in the slow cooker with tender chicken, beans, and zesty enchilada sauce.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 bowls

Course: Main Dish, Soup

Cuisine: American, Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1.5 lbs boneless skinless chicken breasts
• 2 cups chicken broth
• 15 oz black beans drained and rinsed
• 15 oz corn drained
• 10 oz red enchilada sauce
• 14.5 oz diced tomatoes with juice
• 1 onion diced
• 2 cloves garlic minced
• 1 tsp chili powder
• 1 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper

To Finish

• 4 oz cream cheese optional, softened
• 1 cup shredded cheddar cheese
• 1 lime juiced

Equipment

• Slow cooker
• Mixing bowl
• Tongs
• Ladle

Method

 

1. Add chicken, onion, garlic, beans, corn, enchilada sauce, tomatoes, broth, and spices to the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
3. Remove chicken, shred with forks, and return to soup.
4. Stir in cream cheese and cheddar until melted.
5. Add lime juice and serve hot with toppings.

Notes

For extra spice, add jalapeños or hot sauce. Soup can be frozen up to 3 months.

Tips for Perfect Enchilada Soup

1. Use quality enchilada sauce.
   Homemade or store-bought, it’s the heart of the flavor. Choose a sauce with a smoky, chili-forward profile.
2. Add cream cheese for richness.
   For a creamier texture, add softened cream cheese near the end of cooking time.
3. Don’t overcook the chicken.
   It should shred easily but still remain juicy.
4. Add heat if you love spice.
   Include diced jalapeños or a dash of cayenne pepper for an extra kick.
5. Use thighs for more flavor.
   Boneless skinless thighs add richness and stay tender even after hours of slow cooking.

Make It Your Own – Fun Variations

• Vegetarian Version:
  Skip the chicken and add an extra can of beans (like pinto or kidney) plus chopped zucchini or bell peppers.
• Beefy Twist:
  Substitute shredded beef or ground turkey for a heartier version.
• Cheesy Enchilada Soup:
  Stir in extra shredded cheese for a gooey, ultra-creamy finish.
• Tex-Mex Toppings:
  Load up with sliced jalapeños, pico de gallo, or guacamole.
• Instant Pot Method:
  Cook on high pressure for 12 minutes, then natural release for 10 minutes.

Serving Suggestions

This Slow Cooker Chicken Enchilada Soup is a meal in itself, but you can elevate it with sides:

• Warm flour tortillas or crusty bread for dipping.
• A simple avocado salad with lime dressing.
• Mexican rice or cornbread for a hearty dinner spread.

It’s perfect for cozy nights, meal prep Sundays, or even serving at gatherings where everyone can ladle their own bowls and customize toppings.

How to Store and Reheat

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Let cool completely and freeze in individual containers for up to 3 months.
• Reheat: Warm on the stovetop or in the microwave until hot throughout. Stir occasionally for even heating.

Nutrition Breakdown (Approximate per serving)

Calories: 320 | Protein: 30g | Carbohydrates: 22g | Fat: 12g | Fiber: 5g

This soup is high in protein, fiber-rich, and easily adaptable for low-carb or keto versions (simply skip the beans and corn).

Final Thoughts

This Slow Cooker Chicken Enchilada Soup is the kind of recipe that brings warmth and satisfaction with minimal effort. It’s bold, zesty, and deeply comforting — everything you want in a cozy one-pot meal.

Whether you ladle it up with melty cheese on top or keep it light with fresh lime and cilantro, one thing’s for sure: you’ll be making this again and again.

It’s a true crowd-pleaser that captures all the vibrant flavors of your favorite enchiladas in a bowl that’s ready when you are.