Easy Slow Cooker Enchilada Soup
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This Slow Cooker Enchilada Soup is my go-to when the week gets busy and I need dinner to basically make itself. I love that I can dump everything into the crockpot, walk away, and come home to tender shredded chicken in a rich, enchilada broth loaded with corn, black beans, and green chiles.
I first made this recipe a couple of decades ago when I had it at a restaurant in Paso Robles. I loved the soup so much that i worked on recreating it at home until I got it right.
It’s cozy, hearty, and family-friendly, and it’s one of those recipes that tastes even better the next day. I think you will just love this slow cooker dinner recipe.
Why You’ll Love This Recipe
- Dump and go – Just 15 minutes of prep, then the slow cooker does all the work. Slow cooker soups are an easy weeknight dinner idea.
- Budget-friendly – Mostly canned staples you probably already have on hand.
- Make it your own – Set out a toppings bar and let everyone customize their bowl.
Ingredients
- Boneless skinless chicken breast – Cooks low and slow until it’s tender enough to shred with a fork. Thighs work great too.
- Corn – Adds a pop of sweetness and texture. Be sure to drain it first.
- Black beans – Makes the soup hearty and filling. Drain and rinse to remove the extra starch and salt.
- Fire roasted tomatoes – Bring a subtle smoky flavor you won’t get from regular diced tomatoes.
- Chicken broth – The base of the soup. Use low-sodium if you’d like more control over the salt.
- Enchilada sauce – This is where all that classic enchilada flavor comes from. Red enchilada sauce is my pick here.
- Green chiles – Add mild heat and flavor without making the soup too spicy.
- Yellow onion – Softens as it cooks and adds a sweet, savory base.
- Garlic – Fresh minced garlic gives the best flavor.
- Cumin and chili powder – The warm, earthy spice combo that makes this taste like enchiladas.
Substitutions and Variations
- Swap the chicken – Use boneless skinless chicken thighs for even juicier meat, or skip the slow cooking and stir in shredded rotisserie chicken during the last 30 minutes.
- Make it creamy – Stir in 4 ounces of softened cream cheese after shredding the chicken and let it melt into the soup.
- Turn up the heat – Use hot enchilada sauce, add a diced jalapeño, or sprinkle in a pinch of cayenne.
- Change up the beans – Pinto beans or kidney beans work just as well as black beans.
How to Make Slow Cooker Enchilada Soup
Here’s a quick overview of how this crock pot recipe comes together. You’ll find the full recipe with exact measurements in the recipe card below.
Step 1 – Add the chicken – Place the chicken breasts in the bottom of the slow cooker.
Step 2 – Add the veggies – Top with the corn, black beans, tomatoes, green chiles, and onion and seasonings.
Step 3 – Add the liquids – Pour the chicken broth and enchilada sauce over everything.
Step 4 – Slow cook – Cook on low for 6-8 hours or on high for 3-4 hours. Shred and serve – Shred the chicken, stir it back into the soup, and serve with your favorite toppings.
Time Saving Tips ⏰
- Prep the night before – Dice the onion, mince the garlic, and drain the beans and corn. Store everything in the refrigerator so you can dump and go in the morning.
- Use jarred minced garlic – It’s a quick swap that saves a few minutes.
- Shred right in the crockpot – Use two forks to shred the chicken directly in the slow cooker to save a dish.
- You can also cook this in the crockpot on low for 6-8 hours.
- Buy pre-diced onion – Look for it in the produce section for even less prep.
Serving Suggestions
This soup is a full meal on its own, but it’s also great with:
- Tortilla chips or warm tortillas for dipping
- Cornbread or cheesy quesadillas on the side
- A simple green salad.
For a fun fiesta dinner or game day, set up a toppings bar with shredded cheese, tortilla strips, cilantro, lime wedges, sour cream, avocado, and sliced jalapeños.
Storage and Reheating
- Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep toppings separate so they stay fresh.
- Freezer – Let the soup cool completely, then freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator.
- Reheating – Warm on the stovetop over medium heat until heated through, or microwave individual portions, stirring halfway through. Add a splash of broth if it has thickened.
FAQs
Can I use frozen chicken? It’s best to thaw the chicken first. Frozen chicken can stay in the unsafe temperature zone too long in a slow cooker, so thaw it overnight in the refrigerator before adding it.
Do I need to brown the chicken first? Nope! That’s the beauty of this recipe. Everything goes into the crockpot raw, and the chicken cooks perfectly in the enchilada broth.
Is this soup spicy? It has a mild, family-friendly heat. Use mild enchilada sauce for less heat, or hot enchilada sauce and a jalapeño if you like it spicier.
How do I make the soup thicker? Stir in a few ounces of cream cheese, mash some of the black beans against the side of the pot, or let it cook uncovered on high for the last 30 minutes.
Can I make this on the stovetop? Yes! Add everything to a large pot, bring it to a boil, then reduce to a simmer and cook for about 25-30 minutes, until the chicken is cooked through (165°F). Shred and serve.
More slow Cooker Recipes You’ll Love
Slow Cooker Enchilada Soup
Ingredients
- 2 large boneless skinless chicken breast
- 1 15 oz. can corn, drained
- 1 15 oz. can black beans, drained and rinsed
- 1 14.5 oz. can fire roasted tomatoes
- 1 14.5 oz. can chicken broth
- 10 ounce can enchilada sauce
- 4 ounce cab diced green chiles
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Your favorite toppings
Instructions
- To your crockpot, add the chicken.
- Add the corn, black beans, tomatoes, green chiles, and onion.
- Add the garlic, cumin, chili powder, salt, and pepper.
- Pour in the chicken broth and the enchilada sauce.
- Cook on low for 6-8 hours or high for 3-4.
- Once cooking is completed, shred the chicken and return to the crock pot.
- Serve with your favorite toppings- cheese, tortilla strips, cilantro, lime, sour cream, etc..
Notes
- Low sodium cooking broth can be used.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
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