Crockpot Chicken Enchilada Soup
If you’ve been stuck in a crockpot rut recently and you’re bored of your usual rotation, today’s brand new recipe is here to save the day! This crockpot chicken enchilada soup is packed with bold, Mexican-inspired flavors from enchilada sauce, spices, and tender shredded chicken, all simmered together into a rich, comforting broth.
Everything cooks low and slow, giving the flavors time to come together into a hearty soup that feels a totally different from your typical crockpot dinner but is just as easy to make.
Why You’ll Love This Recipe:
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Bold, Mexican-inspired flavors: Enchilada sauce, cumin, and chili powder bring big flavor to every bite.
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A fun twist on classic crockpot soups: Something a little different from the usual routine.
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Family-friendly: Mild enough for everyone, with toppings to customize each bowl.
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Feeds a crowd: Makes a generous batch that’s perfect for family dinners or gatherings.
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Great for leftovers: Tastes just as good (if not better) the next day.
Whilst you’re here, I think you’ll also love my crockpot Mexican street corn chicken chili, crockpot chicken fajita pasta, crockpot Mexican pulled pork, and crockpot Mexican street corn soup!
Ingredients
Prefer a printable recipe card? I’ve got you covered! You’ll find yours at the bottom of this post. Don’t skip the coming sections, for more tips, guidance, and info to help you to create the best results.
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Chicken breasts: The main protein that becomes tender and easy to shred after slow cooking.
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Corn: Adds a little sweetness and texture that balances the savory broth.
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Black beans: Make the soup more filling and add extra protein and fiber.
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Fire-roasted diced tomatoes: Adds a slightly smoky flavor and richness to the base of the soup.
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Chicken broth: Forms the base of the soup and helps bring everything together.
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Red enchilada sauce: The key ingredient that gives the soup its bold, enchilada-style flavor.
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Onion: Adds a savory base and softens as it cooks into the broth.
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Diced green chiles: Adds mild heat and a subtle smoky flavor.
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Garlic: Brings depth and enhances the overall flavor of the soup.
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Ground cumin: Adds warm, earthy flavor that’s classic in enchilada-style dishes.
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Chili powder: Gives the soup its signature depth and a little extra heat.
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Salt: Enhances all the flavors in the soup.
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Black pepper: Adds a mild warmth and rounds out the seasoning.
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Toppings: This is where you can really customize it! Try chopped onion, scallions, lime, cilantro, shredded cheese, or avocado for extra flavor and texture.
How To Make Crockpot Chicken Enchilada Soup (Step-by-Step Guide With Photos From Our Test Kitchen!)
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Add the chicken, corn, black beans, tomatoes, chicken broth, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, and pepper to the slow cooker.
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Stir everything together, cover, and cook on low for about 6 hours.
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Once the chicken is cooked through, remove it from the slow cooker and shred it.
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Return the shredded chicken back to the soup and stir to combine.
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Garnish as desired and serve.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Warm on the stove over medium heat or in the microwave until heated through, stirring occasionally. If the soup thickens in the fridge, add a splash of chicken broth or water to loosen it back up.
Recipe Notes
You can easily adjust the heat level in this soup depending on your preference. If you like a little extra kick, add a pinch of red pepper flakes or some diced jalapeños.
If you’re short on time, this recipe can also be cooked on high for about 4 hours instead of low. The flavors will still come together nicely.
You can swap the red enchilada sauce for green enchilada sauce if you prefer a slightly different flavor profile.
For even more flavor, let the soup sit for a bit after cooking. Like many soups, it tastes even better once everything has had a little time to come together.
If the soup thickens too much as it sits, just stir in a splash of chicken broth to loosen it up before serving.
This recipe is very flexible, so feel free to adjust the toppings or ingredients based on what you have on hand!
Serving Ideas
This soup is great on its own, but the toppings really take it to the next level! Set everything out and let everyone build their own bowl. Shredded cheese, avocado, cilantro, a squeeze of lime, and sliced green onions all work really well.
You can also serve it with tortilla chips or strips on the side for a little crunch, or even crumble them right on top.
If you want to make it more of a full meal, pair it with warm tortillas, quesadillas, or a side of rice.
It’s also perfect for casual dinners or game day. Just keep it warm in the slow cooker and let everyone help themselves!
Crockpot Chicken Enchilada Soup
Ingredients
- 1 pound skinless & boneless chicken breasts
- 1 15 ounce can whole kernel corn, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 14.5 ounce can fire roasted diced tomatoes, undrained
- 1 14.5 ounce can chicken broth
- 1 10 ounce can red enchilada sauce
- 1 small onion chopped
- 1 4 ounce can diced green chiles
- 3 cloves garlic minced
- 1.5 teaspoon ground cumin
- 1.5 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Your choice of toppings
Instructions
- Add the chicken, corn, black beans, tomatoes, chicken broth, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, and pepper to the slow cooker.
- Stir everything together, cover, and cook on low for about 6 hours.
- Once the chicken is cooked through, remove it from the slow cooker and shred it.
- Return the shredded chicken back to the soup and stir to combine.
- Garnish as desired and serve.
This recipe proves that crockpot soups definitely don’t have to be boring! If you love bold, Mexican flavors and trying something a little different at dinnertimes, this is definitely one to add to your list. Once you try it, I’d love to hear from you! You can leave a comment below, and be sure to tag me in your pics on Instagram @slimmingviolet and #slimmingviolet.
