Slow Cooker Chicken Enchilada Soup

Why You’ll Love This Recipe

This soup combines the rich, savory flavors of enchiladas with the convenience of slow cooking. It’s simple to prepare with pantry staples, delivers bold Mexican-inspired tastes, and can be customized with your favorite toppings. Plus, it’s a crowd-pleaser that warms you from the inside out.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

• 1 can (10 oz) diced tomatoes with green chilies

• 1 can (10 oz) red enchilada sauce

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 cups chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

directions

1. Place chicken breasts in the bottom of the slow cooker.

2. Add black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, chicken broth, and spices.

3. Stir gently to combine.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and tender.

5. Remove chicken breasts and shred with two forks, then return shredded chicken to the slow cooker and stir to combine.

6. Taste and adjust seasoning as needed.

7. Serve hot with your favorite toppings.

Servings and timing

Makes about 6 servings
Preparation time: 10 minutes
Cooking time: 6-7 hours (low) or 3-4 hours (high)

Variations

• Use rotisserie chicken to speed up prep time; add chicken later in cooking.

• Add diced bell peppers or jalapeños for extra veggies and heat.

• Substitute black beans with pinto beans or kidney beans.

• Top with shredded cheese, sour cream, avocado slices, or fresh cilantro.

• Serve with tortilla chips or warm tortillas on the side.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot. This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and may add extra flavor and tenderness.

Is this soup spicy?

The soup has mild to moderate heat, but you can adjust spices and chilies to your preference.

Can I make this soup in an Instant Pot?

Yes, use the slow cooker or soup setting and adjust cooking times accordingly.

How can I make this soup dairy-free?

Serve without cheese or sour cream toppings, or use dairy-free alternatives.

Can I add rice or quinoa?

Yes, cooked rice or quinoa can be stirred in near the end of cooking for a heartier soup.

How do I thicken the soup?

Simmer uncovered for 15-20 minutes or add a cornstarch slurry to thicken.

Can I prepare this soup ahead of time?

Yes, it tastes great reheated and flavors deepen after resting.

What toppings are recommended?

Cheese, avocado, sour cream, fresh cilantro, lime wedges, and tortilla strips are popular choices.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free, but always check labels.

Can I make this vegetarian?

Substitute chicken with beans, tofu, or vegetables, and use vegetable broth.

Conclusion

Slow Cooker Chicken Enchilada Soup is an easy, flavorful, and comforting meal that brings the zest of Mexican cuisine to your table with minimal effort. Perfect for busy days and meal prep, this soup satisfies cravings and nourishes with wholesome ingredients. Try this recipe for a delicious, hearty soup everyone will love.

Slow Cooker Chicken Enchilada Soup

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Slow Cooker Chicken Enchilada Soup is a flavorful, comforting dish inspired by classic enchiladas, packed with tender chicken, beans, corn, and spices. Perfect for a hands-off, hearty meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: 6-7 hours 10 minutes
• Yield: 6 servings
• Category: Soup
• Method: Slow cooker
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

1 lb boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn kernels, drained

1 can (10 oz) diced tomatoes with green chilies

1 can (10 oz) red enchilada sauce

1 small onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

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Instructions

1. Place chicken breasts in the bottom of the slow cooker.
2. Add black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, chicken broth, and spices.
3. Stir gently to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through.
5. Remove chicken breasts, shred with two forks, return to slow cooker, and stir.
6. Taste and adjust seasoning as needed.
7. Serve hot with your favorite toppings.

Notes

• Use rotisserie chicken to speed prep; add chicken later in cooking.
• Add diced bell peppers or jalapeños for extra veggies and heat.
• Substitute black beans with pinto or kidney beans.
• Top with shredded cheese, sour cream, avocado slices, or fresh cilantro.
• Serve with tortilla chips or warm tortillas.
• Store leftovers refrigerated up to 4 days; freeze for up to 3 months.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 5g
• Sodium: 700mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 70mg