Name: Slow Cooker Enchilada Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 1 pound boneless skinless chicken breasts; 1 ½ cups diced onion, about 1 medium onion; 1 tablespoon minced garlic; 1 (10-ounce) can enchilada sauce; 1 (15-ounce) can chicken stock; 1 (15-ounce) can drained and rinsed black beans; 1 cup frozen corn; 1 (14-ounce) can fire-roasted diced tomatoes; 1 (4-ounce) can diced green chiles; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon chipotle chili powder (add more for more heat)

Jump to Recipe· 4.9 from 24 reviews

This Slow Cooker Enchilada Soup is the magical answer for anyone craving all the bold, zesty flavors of classic enchiladas but without the assembly work. Every spoonful has that irresistible combination of tender chicken, beans, corn, fire-roasted tomatoes, and just enough smoky spice to warm you up. It’s hearty, wholesome, and incredibly easy to toss together—truly one of those recipes you’ll come back to on cozy weeknights or when feeding a crowd. Plus, everything simmers away in your slow cooker, so you’re free to go about your day while your kitchen fills with mouthwatering aromas. Trust me: this is the kind of recipe that becomes a regular in your rotation!

Slow Cooker Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Enchilada Soup is that it’s built from just a handful of everyday ingredients, each bringing something special to the pot. Reach into your pantry and grab these flavor boosters—you probably have most of them already!

Chicken breasts: Boneless and skinless, these cook up juicy and shred beautifully for a hearty, protein-packed soup.
Onion: Diced onion lays a savory foundation and adds natural sweetness as it cooks down.
Garlic: Minced garlic infuses the whole soup with that classic, aromatic kick.
Enchilada sauce: The star of the show, this brings the signature enchilada flavor and a bit of thickness to the broth.
Chicken stock: Makes the broth rich, savory, and deeply satisfying.
Black beans: Drained and rinsed, these add fiber, creaminess, and a little extra staying power to each bowl.
Frozen corn: For pops of color, texture, and gentle sweetness that balance the spices.
Fire-roasted diced tomatoes: These bring smoky, tangy layers you just can’t get with regular tomatoes.
Diced green chiles: Slightly spicy and incredibly fragrant, they sneak in a Southwestern flair without being overwhelming.
Cumin: Earthy, toasty, and essential for that Tex-Mex depth.
Chili powder: Provides classic enchilada warmth and subtle heat.
Chipotle chili powder: Optional for those who love a smoky, spicy kick—add more if you’re a heat seeker!

How to Make Slow Cooker Enchilada Soup

Step 1: Prep Your Ingredients

Start by gathering and prepping all your ingredients. Chop the onion, mince the garlic, rinse the beans, and measure out your spices. This quick prep makes it even easier to toss everything into the slow cooker, especially if you’re juggling a busy morning.

Step 2: Layer into the Slow Cooker

Add the chicken breasts directly into your slow cooker insert. Pour in the diced onions, minced garlic, enchilada sauce, chicken stock, black beans, frozen corn, fire-roasted tomatoes, diced green chiles, cumin, chili powder, and chipotle chili powder. Give everything a gentle stir so the flavors are evenly distributed and the chicken gets nestled under the saucy goodness.

Step 3: Cook Low and Slow

Set your slow cooker on low for 6 to 8 hours, or on high for about 3 to 4 hours. Resist the urge to open the lid! Let all those flavors meld together and the chicken cook until perfectly tender.

Step 4: Shred and Return the Chicken

Once the chicken breasts are cooked through and easily shreddable, remove them from the slow cooker and use two forks to pull them apart. Return the shredded chicken to your pot, stir it in, and let everything heat through for another 10 minutes so every bite is infused with flavor.

Step 5: Taste and Serve

Before ladling your Slow Cooker Enchilada Soup into bowls, give it a good stir and taste for seasoning. You can adjust the salt, pepper, or chipotle powder here if you want more kick. Now, it’s time to top with your favorite garnishes and serve!

How to Serve Slow Cooker Enchilada Soup

Garnishes

The finishing touches are what make your Slow Cooker Enchilada Soup feel absolutely special. Sprinkle over a handful of freshly chopped cilantro, a dollop of sour cream, a squeeze of lime, shredded cheese, or even a few crunchy tortilla strips. Each bite gets a custom burst of flavor and texture!

Side Dishes

This soup is a meal in itself, but a warm basket of cornbread or fluffy flour tortillas on the side can really round out the experience. A simple green salad with an avocado-lime dressing also makes a lovely, fresh contrast to the hearty soup.

Creative Ways to Present

Ladle your Slow Cooker Enchilada Soup into colorful bowls for a vibrant, family-style dinner. You can even set up a toppings bar so everyone can garnish their own bowls with cheese, jalapeños, or crushed tortilla chips—fun for both kids and adults!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Let your soup cool to room temperature, then transfer it to airtight containers. It’ll keep in the refrigerator for up to 4 days, making lunches and dinners deliciously easy all week long.

Freezing

Slow Cooker Enchilada Soup freezes beautifully. Once cooled, ladle it into freezer-safe containers or bags (leave a little space for expansion). It’ll stay just as delightful for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm on the stovetop over medium heat, stirring occasionally, until piping hot. If you’re in a rush, microwave individual portions in one-minute bursts, stirring in between, to heat evenly without overcooking the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be just as tender and might even add a little extra richness to your Slow Cooker Enchilada Soup. Just be sure they’re boneless and skinless for the best texture.

Is this soup spicy?

The soup has a gentle heat thanks to chili powder and chipotle chili powder, but it’s not overwhelming. Adjust the amount of chipotle if you love things extra spicy or want to keep it mild for kids.

Can I make this vegetarian?

Of course! Swap the chicken for extra black beans or even some diced sweet potato, and use vegetable broth in place of chicken stock. You’ll still get tons of flavor and comfort in every bite.

How can I thicken the soup?

If you like a thicker Slow Cooker Enchilada Soup, try stirring in a handful of crushed tortilla chips or a couple of tablespoons of masa harina during the last 30 minutes of cooking.

Can I cook this soup on the stovetop?

Yes, just simmer everything together in a Dutch oven or large pot on low heat for about 30–40 minutes, until the chicken is fully cooked and easy to shred. The flavors will still be incredible!

Final Thoughts

There’s just something about a steaming bowl of Slow Cooker Enchilada Soup that feels like a big, cozy hug at the end of a long day. Whether you’re looking for a quick and easy weeknight dinner or something fuss-free for entertaining, this soup always delivers crowd-pleasing flavor. Grab your slow cooker and give this one a try—you’ll be hooked after the very first spoonful.