I discovered this Crockpot Chicken Enchilada Soup on one of those cold winter evenings when I needed something warm, comforting, and incredibly easy to throw together.
My kids had soccer practice, my husband was working late, and I had about ten minutes to get dinner started before running out the door.
Fast forward six hours, and my whole family was gathered around the kitchen island, inhaling bowls of this incredible soup.
The tender shredded chicken, the rich enchilada sauce, the perfectly cooked beans and corn—everything melded together into the most satisfying meal. My youngest asked if we could have it again the next night.
What makes this recipe so special is how effortlessly it comes together. You literally dump everything into your slow cooker, set it, and walk away. No browning, no sautéing, no fuss.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 6 hours (low) or 4 hours (high) |
| Total Time | 6 hours 10 minutes |
| Servings | 8 bowls |
| Difficulty Level | Easy |
Why You’ll Love This Crockpot Chicken Enchilada Soup
This soup has become my go-to for busy weeknights, and I think it’ll become yours too.
The flavor is absolutely incredible—all those warm, spicy enchilada flavors you love, but in a cozy, comforting bowl of soup.
The hands-off cooking method means you can go about your day while dinner cooks itself. I love starting it before work and coming home to a house that smells absolutely amazing.
Here’s what makes this recipe a keeper:
- Minimal prep work – Seriously, just 10 minutes and everything goes into the pot
- Budget-friendly – Uses affordable ingredients like chicken breasts, canned beans, and pantry staples
- Customizable heat level – Make it mild for the kids or spicy for the adults
- Meal prep friendly – Makes enough for leftovers that taste even better the next day
- Crowd-pleaser – Everyone from toddlers to grandparents loves this soup
- Versatile toppings – Let everyone customize their bowl with their favorite garnishes
You might also enjoy: Crockpot Turkey Chili Recipe
Ingredients
This recipe uses simple, everyday ingredients that you probably already have in your pantry. I always keep these items stocked so I can whip up this soup anytime.
You’ll need:
- 1.5 pounds boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (10 oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (4 oz) can diced green chiles
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 oz cream cheese, cubed (optional, for creaminess)
- 1 cup shredded Monterey Jack cheese (optional, for creaminess)
For serving:
- Shredded cheese
- Sour cream
- Fresh cilantro, chopped
- Lime wedges
- Tortilla chips or strips
- Diced avocado
- Sliced jalapeños
Kitchen Equipment Needed
You don’t need any fancy equipment for this recipe. Just a few basic kitchen tools will get you there.
Here’s what you’ll use:
- 6-quart slow cooker or larger
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Can opener
- Wooden spoon for stirring
- Two forks for shredding chicken
- Ladle for serving
Recommended Products for This Recipe
After making this soup countless times, I’ve found a few products that genuinely make a difference in both the cooking process and the final result.
1. Hamilton Beach Programmable Slow Cooker
This is the slow cooker I use for this recipe, and it’s been a workhorse in my kitchen.
The programmable settings mean you can set it to automatically switch to warm mode after cooking, so your soup never overcooks even if you’re running late.
2. Hatch Red Chile Enchilada Sauce
I’ve tried every enchilada sauce on the market, and this Hatch brand is hands-down the best.
It has authentic New Mexico chile flavor with just the right amount of heat and smokiness that elevates this soup from good to extraordinary.
3. Muir Glen Organic Fire-Roasted Diced Tomatoes
These fire-roasted tomatoes add a depth of smoky flavor that regular canned tomatoes just can’t match. The organic quality means better flavor and no weird aftertaste.
4. Artisan Tortilla Strips
While you can crush up regular tortilla chips, these restaurant-style tortilla strips stay crispy even when you add them to hot soup. They’re the perfect finishing touch.
Another favorite: Crockpot Chicken Noodle Soup
Step-by-Step Instructions: How to Make Crockpot Chicken Enchilada Soup
Making this soup is incredibly straightforward. I’ll walk you through every step so you can’t go wrong.
1. Prep Your Ingredients
- Dice the yellow onion into small, even pieces (about 1/4 inch)
- Chop the red bell pepper, removing all seeds and white membrane
- Mince the garlic cloves finely or use a garlic press
- Drain and rinse the black beans in a colander to remove excess sodium
- Drain the corn thoroughly
- Cube the cream cheese into 1-inch pieces and let it sit at room temperature while the soup cooks (this helps it melt smoothly later)
2. Layer the Slow Cooker
- Place the chicken breasts at the bottom of your slow cooker
- Add the diced onion and red bell pepper over the chicken
- Sprinkle the minced garlic on top
- Pour in the drained black beans and corn
- Add the can of fire-roasted diced tomatoes (with their juices)
- Pour in the enchilada sauce, spreading it evenly
- Add the diced green chiles
- Pour the chicken broth over everything
3. Season the Soup
- Sprinkle the chili powder evenly over the top
- Add the ground cumin, distributing it across the surface
- Add the garlic powder and onion powder
- Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper (you can adjust later)
- Give everything one gentle stir to help distribute the spices, but don’t worry about mixing thoroughly
4. Cook the Soup
- Place the lid on your slow cooker, making sure it’s sealed properly
- Set to LOW for 6-8 hours or HIGH for 3-4 hours
- The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork
- Resist the urge to lift the lid during cooking, as this releases heat and extends cooking time
5. Shred the Chicken
- Once the cooking time is complete, carefully remove the chicken breasts using tongs
- Place them on a cutting board or large plate
- Use two forks to shred the chicken, pulling it apart into bite-sized pieces
- Return all the shredded chicken to the slow cooker
- Stir to distribute the chicken evenly throughout the soup
6. Add the Creaminess (Optional)
- If using cream cheese, add the room-temperature cubes to the soup
- Stir continuously until the cream cheese melts completely and creates a creamy broth
- If using shredded Monterey Jack cheese, add it now and stir until melted
- This step is optional but adds a wonderful velvety texture
- Let the soup cook on LOW for an additional 5-10 minutes to meld the flavors
7. Final Seasoning and Serving
- Taste the soup and adjust seasoning as needed, adding more salt, pepper, or chili powder to your preference
- If the soup is too thick, add a bit more chicken broth until you reach your desired consistency
- If it’s too thin, let it cook uncovered on HIGH for 15-20 minutes to reduce
- Ladle the hot soup into bowls
- Set out all your favorite toppings so everyone can customize their bowl
This pairs beautifully with my Mexican Chicken Casserole Recipe for a complete Mexican-inspired feast.
Tips for The Best Crockpot Chicken Enchilada Soup
After making this recipe more times than I can count, I’ve picked up some tricks that make it even better.
Here are my insider tips:
- Don’t skip the fire-roasted tomatoes – They add a smoky depth that regular tomatoes can’t match
- Use chicken thighs for extra flavor – While breasts work great, boneless, skinless thighs add richness and stay incredibly tender
- Let the cream cheese come to room temperature – Cold cream cheese can clump and create an unappetizing texture
- Add a squeeze of lime juice at the end – This brightens all the flavors and makes them pop
- Adjust the heat level to your preference – Use mild enchilada sauce for kids, medium for most families, or hot sauce for spice lovers
- Don’t overcook – While slow cookers are forgiving, cooking beyond 8 hours can make the vegetables mushy
- Layer your toppings strategically – Add cold toppings like sour cream and avocado just before eating to contrast with the hot soup
- Make it ahead – This soup actually tastes better the next day as the flavors continue to develop
- Freeze in portions – This soup freezes beautifully for up to 3 months
- Toast your spices first – For extra depth, toast the cumin and chili powder in a dry pan for 30 seconds before adding to the slow cooker
Read Also: Slow Cooker White Chicken Chili Recipe
Serving Suggestions
This soup is incredibly versatile and can be served in so many delicious ways. I love setting up a toppings bar and letting everyone build their perfect bowl.
Here are some of my favorite ways to serve it:
Classic toppings bar:
- Shredded cheddar or Mexican blend cheese
- Sour cream or Greek yogurt
- Fresh cilantro leaves
- Lime wedges for squeezing
- Crushed tortilla chips or tortilla strips
- Diced avocado or guacamole
- Sliced jalapeños or pickled jalapeños
- Diced red onion
- Hot sauce for heat lovers
Sides that complement this soup:
- Warm Buttermilk Cornbread Recipe
- Simple green salad with lime vinaigrette
- Mexican Chicken Casserole
- Chips and salsa or chips and queso
- Breakfast Quesadilla (for a heartier meal)
- Spanish rice on the side
- Warm flour tortillas for dipping
Make it a meal: Serve the soup over a scoop of cilantro-lime rice for a heartier dish, or alongside warm quesadillas for a complete Mexican feast.
I also love serving this as part of a soup and salad combo for lighter dinners.
Variations of Crockpot Chicken Enchilada Soup
This recipe is incredibly adaptable to different preferences and dietary needs. Here are some of my favorite variations that I rotate through.
Try these delicious twists:
- White chicken enchilada version – Use green enchilada sauce instead of red, swap black beans for white beans, and add white corn for a completely different flavor profile
- Extra spicy – Add diced jalapeños, use hot enchilada sauce, and include a teaspoon of cayenne pepper for serious heat
- Creamy Mexican chicken soup – Double the cream cheese and add 1 cup of heavy cream for an ultra-rich, velvety soup
- Vegetarian version – Skip the chicken and double the beans, adding extra vegetables like zucchini, bell peppers, and butternut squash
- Keto-friendly – Skip the corn and beans, add extra chicken, and use full-fat cream cheese and sour cream
- Tex-Mex twist – Add 1 pound of browned ground beef along with the chicken, and include a packet of taco seasoning
- Loaded version – Add cooked bacon pieces, diced potatoes, and extra cheese for an over-the-top indulgent soup
- Southwest style – Include canned hominy, roasted poblano peppers, and chipotle peppers in adobo sauce for smoky heat
- Protein-packed – Add cooked quinoa or brown rice for extra protein and fiber
- Green chile chicken soup – Use all green chiles and green enchilada sauce, and top with jack cheese
You might also enjoy: Crockpot Ham and Bean Soup
Storage and Reheating
One of the best things about this soup is how well it stores and reheats. I actually think it tastes even better the next day.
Here’s how to store it properly:
Refrigerator storage:
- Let the soup cool to room temperature before storing (but don’t leave it out longer than 2 hours)
- Transfer to airtight containers, leaving about an inch of headspace for expansion
- Store in the refrigerator for up to 4 days
- Keep toppings separate and add fresh when serving
Freezer storage:
- Cool the soup completely before freezing
- Pour into freezer-safe containers or heavy-duty freezer bags
- Leave 1-2 inches of space at the top for expansion
- Label with the date and contents
- Freeze for up to 3 months
- Note: If you added cream cheese, the texture may change slightly after freezing, but it still tastes delicious
Reheating instructions:
- From refrigerator: Reheat in a pot on the stove over medium heat, stirring occasionally until hot
- From frozen: Thaw overnight in the refrigerator, then reheat on the stovetop
- Microwave option: Heat individual portions in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through
- Slow cooker option: Transfer cold soup to the slow cooker and heat on LOW for 2-3 hours or until hot throughout
- Add a splash of chicken broth if the soup thickens too much during storage
Read Also: Crockpot Potato Soup Recipe
Nutritional Facts
Per serving (based on 8 servings, without optional cheese and cream cheese):
- Calories: 285
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 65mg
- Sodium: 850mg
- Total Carbohydrates: 28g
- Dietary Fiber: 7g
- Sugars: 6g
- Protein: 32g
- Vitamin A: 15% DV
- Vitamin C: 45% DV
- Calcium: 8% DV
- Iron: 20% DV
Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes. Adding cream cheese and additional cheese will increase the calorie and fat content.
Health Benefits of Key Ingredients
This soup isn’t just delicious; it’s also packed with nutritious ingredients that are great for you and your family.
Chicken breast: Rich in lean protein, chicken supports muscle growth and repair while keeping you full longer.
It’s also high in B vitamins, particularly niacin and B6, which support energy metabolism and brain function.
Black beans: These fiber powerhouses provide plant-based protein, folate, and iron.
They help stabilize blood sugar levels and support digestive health. Just one cup provides about 15 grams of protein and 15 grams of fiber.
Bell peppers: Loaded with vitamin C (even more than oranges), bell peppers support immune function and skin health. They also contain antioxidants that help fight inflammation.
Fire-roasted tomatoes: These provide lycopene, a powerful antioxidant linked to heart health and cancer prevention.
The fire-roasting process actually increases the bioavailability of these beneficial compounds.
Garlic and onions: Both contain compounds that support immune function and heart health. They have natural antibacterial and antiviral properties that can help fight off colds.
Cumin: This spice aids digestion and contains iron. It also has antioxidant properties and may help regulate blood sugar levels.
Chili powder: Contains capsaicin, which can boost metabolism and reduce inflammation. It’s also rich in vitamins A and C.
Another favorite: Crockpot Chickpea Stew Recipe
FAQs About Crockpot Chicken Enchilada Soup
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in this recipe. Add an extra 1-2 hours to the cooking time on LOW or an extra hour on HIGH.
The soup will still turn out perfectly tender and delicious. Just make sure the chicken reaches an internal temperature of 165°F before shredding.
2. Can I make this soup on the stovetop instead?
Absolutely! Brown the chicken in a large pot, then add all the ingredients and simmer for 30-40 minutes until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
The flavor won’t be quite as developed as the slow cooker version, but it’s still delicious when you’re short on time.
3. How can I make this soup thicker?
There are several ways to thicken this soup. You can mash some of the beans against the side of the pot, add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water), or stir in more cream cheese.
Another option is to cook the soup uncovered on HIGH for 20-30 minutes to allow some liquid to evaporate.
4. Can I substitute chicken with another protein?
Yes! This recipe works great with ground turkey, ground beef, or even shredded rotisserie chicken. If using pre-cooked meat, add it during the last hour of cooking.
You can also make a vegetarian version by doubling the beans and adding extra vegetables like zucchini or sweet potato.
5. What’s the difference between red and green enchilada sauce?
Red enchilada sauce is made from red chiles and tends to be earthier and slightly sweeter with a more robust flavor.
Green enchilada sauce uses green chiles (often jalapeños or Hatch chiles) and has a brighter, tangier, sometimes spicier taste.
Both work beautifully in this soup; it just depends on your preference.
Crockpot Chicken Enchilada Soup
Ingredients
- 1.5 pounds boneless, skinless chicken breasts 680g
- 1 medium yellow onion about 1 cup or 150g, diced
- 1 red bell pepper about 1 cup or 150g, diced
- 3 cloves garlic minced
- 15 oz black beans 425g can, drained and rinsed
- 15 oz corn 425g can, drained, or 1.5 cups frozen corn
- 14.5 oz fire-roasted diced tomatoes 411g can, with juices
- 10 oz red enchilada sauce 283g can
- 4 cups low-sodium chicken broth 946ml
- 4 oz diced green chiles 113g can
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 4 oz cream cheese 113g, cubed, optional for creaminess
- 1 cup shredded Monterey Jack cheese 113g, optional for creaminess
- shredded cheese
- sour cream
- fresh cilantro chopped
- lime wedges
- tortilla chips or strips
- diced avocado
- sliced jalapeños
Equipment
- 6-quart slow cooker or larger
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Can opener
- Wooden spoon for stirring
- Two forks for shredding chicken
- Ladle for serving
Method
- Dice the onion and bell pepper, mince the garlic, drain and rinse the black beans, and drain the corn. Cube the cream cheese and let it sit at room temperature.
- Place chicken breasts at the bottom of the slow cooker. Add onion, bell pepper, garlic, black beans, corn, fire-roasted tomatoes, enchilada sauce, green chiles, and chicken broth.
- Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and pepper over the top. Give everything one gentle stir to help distribute the spices.
- Cover with lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken reaches 165°F and shreds easily. Don’t lift the lid during cooking.
- Remove chicken breasts with tongs, shred with two forks into bite-sized pieces, and return to the slow cooker. Stir to distribute evenly.
- If using, add room-temperature cream cheese cubes and shredded Monterey Jack cheese. Stir until completely melted and creamy. Cook on LOW for 5-10 minutes to meld flavors.
- Taste and adjust seasoning as needed. Add more broth if too thick, or cook uncovered on HIGH for 15-20 minutes if too thin. Ladle into bowls and serve with desired toppings.
Nutrition
Notes
- Fire-roasted tomatoes add essential smoky depth that regular tomatoes can’t match.
- Chicken thighs can be substituted for extra flavor and tenderness.
- Let cream cheese reach room temperature before adding to prevent clumping.
- Add a squeeze of fresh lime juice at the end to brighten all the flavors.
- Adjust heat level by choosing mild, medium, or hot enchilada sauce.
- Soup tastes even better the next day as flavors continue to develop.
- Store in airtight containers in the refrigerator for up to 4 days.
- Freeze in portions for up to 3 months (texture may change slightly if cream cheese was added).
- Reheat on stovetop over medium heat or in microwave, adding broth if needed to thin.
- Set up a toppings bar with cheese, sour cream, cilantro, lime, avocado, and tortilla strips for customizable bowls.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Crockpot Chicken Enchilada Soup has become my secret weapon for busy weeknights and casual weekend gatherings.
I love how it fills my house with the most incredible aroma and brings my family together around the table.
The best part is how forgiving this recipe is, you can adjust it to your family’s tastes, use what you have on hand, and it always turns out delicious.
I hope this soup becomes as beloved in your home as it is in mine. Give it a try and let me know what you think in the comments below.
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- Crockpot Lamb Stew Recipe
- Crockpot Taco Casserole
- Crockpot Thai Chicken Curry Recipe
- Crockpot Bolognese Sauce Recipe
- Crockpot Chicken and Rice Recipe
