Crockpot Chicken Enchilada Soup Recipe

This hearty, flavorful crockpot chicken enchilada soup is ideal for cool autumn or winter evenings. Made entirely in the slow cooker, it combines tender chicken, beans, corn, diced tomatoes, enchilada sauce and a blend of warming spices. The long, slow simmer builds deep flavor, and the finished soup is perfect served with sliced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro and crunchy tortilla chips.

This version of the recipe was updated on August 18, 2023. It’s designed to be a true one-pot meal: add the ingredients to the crockpot, turn it on and let it do the work while you get on with your day. The minimal prep and reliable results make it a fantastic weeknight dinner option when you want comfort food without fuss.

To prepare, add all ingredients to the slow cooker and cook on high for 3–4 hours or on low for 6–8 hours. Stir in frozen corn near the end to keep its color and texture bright. When the chicken reaches 165°F, shred it and return it to the pot. Finish with toppings of your choice and serve hot.

What is in this chicken enchilada soup recipe?

This chicken enchilada soup combines simple pantry and fridge staples: boneless, skinless chicken breasts, canned black and pinto beans, diced tomatoes, canned diced green chiles, enchilada sauce, chicken broth, frozen corn and a trio of spices (chili powder, garlic powder and ground cumin). Kosher salt seasons the recipe. You can use a store-bought enchilada sauce for convenience or substitute with tomato sauce and chili powder if needed. The chicken broth thins the soup to a comforting, spoonable consistency.

Substitutes & Variations

• Swap the canned beans for your favorites: kidney beans, navy beans or a white bean mix all work well.
• If you don’t have enchilada sauce, use 1 cup tomato sauce plus 1/4 cup chili powder and a pinch of smoked paprika for depth.
• Add extra vegetables such as diced bell pepper, zucchini or chopped carrots for more fiber and color.
• For extra heat, use canned jalapeños instead of green chiles or add a few dashes of hot sauce.
• Add 1/2 cup quinoa to the slow cooker with an extra cup of broth for added protein and bulk—add it early so it cooks through.

Frequently Asked Questions

Storage

Cool the soup completely before storing. Keep refrigerated in an airtight container for up to 3 days.

Freezer Directions

1. Cook the soup as directed and let it cool completely.
2. Transfer into a freezer-safe bag or container, removing as much air as possible.
3. Seal and freeze for up to 3 months.

To reheat: thaw overnight in the refrigerator. Reheat in the crockpot on high for about 1 hour or on the stovetop over medium heat until hot, stirring occasionally.

Serving Suggestions

This crockpot chicken enchilada soup is delicious topped with a spoonful of Greek yogurt or sour cream, a sprinkle of chopped cilantro and slices of ripe avocado. Serve with tortilla chips for scooping or alongside cornbread, sheet-pan quesadillas or a jalapeño corn pudding for a heartier meal. Fresh lime wedges add brightness when squeezed over each bowl just before serving.

Recipe

Crockpot Chicken Enchilada Soup

Easy slow-cooker chicken enchilada soup: add ingredients to the crockpot, cook low for 6–8 hours and finish with fresh toppings.

Prep time: 5 mins • Cook time: 4 hrs (approx.) • Servings: 8

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 15 oz black beans, drained and rinsed
• 30 oz pinto beans, drained and rinsed
• 2 large green bell peppers, diced
• 15 oz diced tomatoes
• 4 oz diced green chiles
• 2 cups chicken broth
• 16 oz enchilada sauce (store-bought or homemade)
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1.5 cups frozen corn (or 15 oz drained canned corn)

Instructions

1. In the bottom of the slow cooker, whisk together the diced tomatoes, diced green chiles, chicken broth, enchilada sauce, chili powder, garlic powder, ground cumin and kosher salt until combined.
2. Add the chicken breasts, drained black beans, drained pinto beans and diced bell peppers to the sauce, ensuring the chicken is submerged.
3. Cover and cook on high for 3 hours or on low for 6 hours (low is recommended for best tenderness). About 1 hour before the end of cooking, add the frozen corn, stir and cover to finish cooking.
4. When the chicken reaches an internal temperature of 165°F (74°C), remove it from the slow cooker, shred it with two forks, then return the shredded chicken to the pot and stir to combine.
5. Serve hot with toppings such as cilantro, avocado and a dollop of sour cream or Greek yogurt.

Tips & Notes

• For more heat, use chopped jalapeños instead of green chiles or add cayenne to taste.
• Quinoa can be added for bulk—use 1/2 cup quinoa plus an extra cup of broth so it cooks through.
• If the soup becomes too thick after shredding the chicken, add additional broth until you reach the desired consistency.
• Quantity of chicken breasts will vary by size; 1.5 pounds is approximate.
• This recipe was updated on August 18, 2023.

Nutrition (approx. per serving)

Calories: 418 kcal • Carbohydrates: 59 g • Protein: 37 g • Fat: 5 g • Fiber: 18 g • Sugar: 7 g

Nutrition information is an estimate and should be used as an approximation only.

If you enjoy this recipe, try pairing it with warm cornbread or crispy tortilla chips and garnish each bowl with fresh cilantro and lime for the best flavor contrast. The slow cooker makes this dish forgiving and perfect for busy days—set it in the morning and enjoy a comforting, family-friendly meal by dinnertime.