When life gets busy, nothing feels better than coming home to a warm, fragrant slow cooker filled with a hearty, flavorful soup. That’s exactly why Slow Cooker Chicken Enchilada Soup has become a modern comfort-food classic. It’s spicy, smoky, creamy, deeply savory, and incredibly satisfying—everything you love about chicken enchiladas, transformed into a cozy bowl of soup that practically cooks itself.

Slow cooker soups are beloved for their simplicity, but this one offers something even better: depth of flavor. With tender shredded chicken, rich enchilada sauce, tomatoes, corn, beans, and bold Mexican-inspired spices, this soup checks all the boxes for weeknight dinners, meal prep, or cold-weather cravings. And because it uses the slow cooker, the flavors become beautifully blended and concentrated over time.

Why You’ll Love This Recipe

This soup delivers everything people love about enchiladas, without the rolling, baking, or layering. It’s a one-pot recipe that shines thanks to:

• Set-it-and-forget-it simplicity – No searing, no precooking.
• Big, bold flavor – The slow cooker works magic with spices and enchilada sauce.
• Protein-packed comfort – Chicken breast becomes unbelievably tender and perfect for shredding.
• Creamy finish – A touch of cream cheese or heavy cream turns it silky.
• Custom toppings galore – Make each bowl your own with cheese, avocado, lime, tortilla strips, or sour cream.
• Meal-prep friendly – It reheats perfectly and freezes beautifully.

Whether you’re feeding your family, hosting guests, prepping lunches, or just making something easy and delicious for yourself, this soup fits the moment.

Flavor Profile

Slow Cooker Chicken Enchilada Soup is inspired by the flavors of classic chicken enchiladas—think smoky chili powder, tangy enchilada sauce, savory chicken, and the warmth of cumin and garlic. But instead of being wrapped in tortillas, these flavors simmer together in a rich broth until perfectly blended.

The soup is thick, hearty, and layered with texture thanks to:

• tender shredded chicken
• creamy broth
• softened veggies
• sweet corn
• hearty beans
• melty cheese (optional but recommended)

It’s everything you want in a fall or winter dinner, but light enough to enjoy year-round.

Ingredients

Soup Base

• 1.5 lbs boneless skinless chicken breasts
• 1 medium onion, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) red enchilada sauce
• 3 cups chicken broth
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp oregano
• ½ tsp salt
• ¼ tsp pepper

To Finish

• 4 oz cream cheese, softened (or ½ cup heavy cream)
• 1 cup shredded cheddar or Mexican-blend cheese

Optional Toppings

• Tortilla strips
• Avocado
• Sour cream
• Lime wedges
• Jalapeños
• Fresh cilantro

Instructions

1. Add ingredients to slow cooker.
   Place chicken breasts at the bottom of the slow cooker. Add onions, black beans, corn, tomatoes, enchilada sauce, chicken broth, garlic, and all seasonings.
2. Cook.
   Cover and cook on Low for 6–7 hours or High for 3–4 hours.
3. Shred chicken.
   Remove chicken, shred with two forks, and return it to the soup.
4. Add creaminess.
   Stir in cream cheese or heavy cream until fully melted and incorporated.
5. Stir in cheese.
   Add the shredded cheddar and stir until melted.
6. Taste and adjust.
   Add extra salt, lime, or chili powder if desired.
7. Serve hot.
   Ladle into bowls and top with your favorite garnishes.

Slow Cooker Chicken Enchilada Soup

A rich, flavorful, and comforting slow cooker soup inspired by chicken enchiladas, loaded with tender shredded chicken, beans, corn, and bold spices.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American, Mexican

Calories: 310

Ingredients

  

Soup

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

To Finish

• 4 oz cream cheese softened
• 1 cup shredded cheddar

Equipment

• Slow cooker
• Mixing bowls
• Cutting board
• Ladle

Method

 

1. Add chicken, onions, beans, corn, tomatoes, enchilada sauce, broth, garlic, and spices to slow cooker.
2. Cook on Low for 6–7 hours or High for 3–4 hours.
3. Shred the chicken and return it to the slow cooker.
4. Add cream cheese and stir until melted.
5. Add shredded cheese and stir.
6. Serve hot with toppings.

Notes

Add chipotle peppers for extra smoky heat.

Tips for the Best Chicken Enchilada Soup

Use red enchilada sauce for depth

Red sauce gives richer flavor than green sauce, though green sauce can be used for a spicier, tangier variation.

Cream cheese adds velvety body

Cream cheese melts beautifully into the soup and thickens it naturally.

Shred chicken near the end

Shredding too early can cause the chicken to overcook.

Don’t skip toppings

Tortilla strips, cheese, cilantro, and lime make the soup restaurant-level good.

Make it spicy

Add chipotle peppers in adobo, jalapeños, or cayenne.

Make it extra thick

Stir in ½ cup masa harina during the last 30 minutes of cooking.

Variations

Green Chicken Enchilada Soup

Use green enchilada sauce and add a small can of diced green chiles.

Low-Carb / Keto Version

Skip the beans and corn. Add extra chicken and cream.

Vegetarian Version

Swap chicken for extra beans, sweet potatoes, and zucchini. Use veggie broth.

Instant Pot Version

Cook everything except cream cheese on High Pressure for 12 minutes, shred chicken, stir in cream cheese.

Serving Suggestions

Serve your Slow Cooker Chicken Enchilada Soup with:

• warm flour or corn tortillas
• Mexican rice
• tortilla chips
• a crunchy side salad
• lime wedges on the side

This soup is perfect for fall, winter, busy nights, game days, or whenever comfort food is calling your name.