Slow Cooker Chicken Enchilada Soup—So Easy, So Good

Tender chicken, buttery garlic, effortless comfort

This Slow Cooker Chicken Enchilada Soup is an easy healthy recipe that turns classic enchilada flavor into a cozy fall dinner idea your whole family will love. With tender shredded chicken, hearty beans, sweet corn, fire-roasted tomatoes, and a rich red enchilada broth, this recipe delivers maximum comfort with minimal effort. Just dump everything into the slow cooker, let it simmer, and finish with your favorite toppings for a warm, flavorful, and incredibly satisfying bowl.

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 3–4 hours on HIGH or 6–8 hours on LOW
Total Time: 3–8 hours 10 minutes
Servings: 6

📝 Ingredients

• 2 boneless skinless chicken breasts (about 1 pound)
• 2 cups good quality chicken stock
• 1 1/4 cups red enchilada sauce (or a 10 oz can)
• Two 14 oz cans black beans, rinsed and drained
• One 14 oz can fire-roasted diced tomatoes with juice
• One 15 oz can whole-kernel corn, drained
• One 4 oz can diced green chiles
• 2 cloves garlic, minced
• 1 white onion, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste

Optional Garnishes

• Chopped fresh cilantro
• Diced avocado
• Diced red onion
• Shredded cheese
• Sour cream
• Tortilla strips or chips

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress free.

• Slow cooker
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle

🥣 Step-by-Step Beginner-Friendly Instructions

1. Add chicken breasts to the slow cooker.
2. Pour in the chicken stock and enchilada sauce.
3. Add black beans, fire-roasted tomatoes, corn, diced green chiles, minced garlic, diced onion, cumin, and salt.
4. Stir to combine everything.
5. Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is fully cooked and tender.
6. Use two forks to shred the chicken directly in the slow cooker.
7. Stir well and taste for seasoning.
8. Serve warm with your choice of garnishes such as cilantro, avocado, cheese, or tortilla strips.

💡 Pro Tips

• For thicker soup, reduce the stock by 1/2 cup or simmer with the lid off for 20 minutes.
• Add cream cheese or a splash of heavy cream for a creamy variation.
• Extra vegetables like zucchini or bell peppers can be added for more nutrition.
• This soup freezes beautifully for up to 3 months.

📊 Nutrition Table

Conclusion

Slow Cooker Chicken Enchilada Soup is everything you want in a comfort meal: hearty, flavorful, effortless, and endlessly customizable. With rich enchilada flavor and tender shredded chicken in every spoonful, it’s a cozy, satisfying recipe perfect for busy weeknights or weekend meal prep. Warm, nourishing, and delicious, this slow cooker favorite is sure to become a regular in your home.

Slow Cooker Chicken Enchilada Soup

A cozy and healthy soup that combines classic enchilada flavors with tender shredded chicken and hearty ingredients, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Dinner, Soup

Cuisine Comfort Food, Mexican

Servings 6 servings

Calories 330 kcal

Ingredients

  

Main Ingredients

• 2 pieces boneless skinless chicken breasts (about 1 pound)
• 2 cups good quality chicken stock
• 1.25 cups red enchilada sauce (or a 10 oz can)
• 2 cans 14 oz cans black beans, rinsed and drained
• 1 can 14 oz can fire-roasted diced tomatoes with juice
• 1 can 15 oz can whole-kernel corn, drained
• 1 can 4 oz can diced green chiles
• 2 cloves garlic, minced
• 1 piece white onion, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste

Optional Garnishes

• Chopped fresh cilantro
• Diced avocado
• Diced red onion
• Shredded cheese
• Sour cream
• Tortilla strips or chips

Instructions

 

Preparation

• Add chicken breasts to the slow cooker.
• Pour in the chicken stock and enchilada sauce.
• Add black beans, fire-roasted tomatoes, corn, diced green chiles, minced garlic, diced onion, cumin, and salt.
• Stir to combine everything.

Cooking

• Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is fully cooked and tender.
• Use two forks to shred the chicken directly in the slow cooker.
• Stir well and taste for seasoning.
• Serve warm with your choice of garnishes such as cilantro, avocado, cheese, or tortilla strips.

Notes

For thicker soup, reduce the stock by 1/2 cup or simmer with the lid off for 20 minutes. Add cream cheese or a splash of heavy cream for a creamy variation. Extra vegetables like zucchini or bell peppers can be added for more nutrition. This soup freezes beautifully for up to 3 months.

Keyword Chicken Soup, Enchilada Soup, Fall Recipe, Healthy Soup, Slow Cooker