Crockpot Chicken Enchilada Soup

Winter evenings call for something warm, comforting, and effortless—this crockpot chicken enchilada soup fits the bill perfectly. It’s hearty, flavorful, and has just the right amount of spice to keep things exciting. Plus, it’s all made in the slow cooker, which means minimal prep and maximum coziness waiting for you at dinnertime.

This easy chicken enchilada soup is packed with tender chicken, beans, corn, and a rich enchilada-inspired broth that’s both satisfying and creamy. Every spoonful hits the right balance of savory and slightly tangy flavors, making it a hit for both kids and adults alike. It’s the kind of meal that can easily become a weeknight favorite or a comforting weekend treat.

What’s great about this slow cooker chicken enchilada soup is how simple it is to assemble. You throw the ingredients into the crockpot, let them simmer all day, and come home to a fragrant kitchen filled with the scent of spices and roasted peppers. No constant stirring, no fuss—just pure convenience with delicious results.

This enchilada soup also adapts beautifully to your preferences. Want it extra creamy? Stir in a bit of cream cheese or sour cream at the end. Prefer it spicier? Add some diced green chilies or a dash of cayenne. It’s flexible, forgiving, and, most importantly, incredibly tasty—making it the ultimate crock pot soup for busy nights.

Why You’ll Love It

• Hands-off cooking: Once you toss everything into the crockpot, you can walk away and let it work its magic. No standing over the stove, no stirring every few minutes—just set it and forget it until dinnertime.
• Rich, layered flavors: This slow cooker chicken enchilada soup simmers slowly, allowing the spices, chicken, and vegetables to meld together perfectly. Every bite is packed with a depth of flavor that tastes like it took hours to make.
• Versatile and customizable: Whether you like your soup extra creamy, spicier, or loaded with more veggies, this enchilada soup easily adapts to your taste. Add cheese, avocado, or a dollop of sour cream for an extra indulgent touch.
• Perfect for meal prep: It’s not just a dinner recipe—it makes excellent leftovers too. Portion it into containers for quick lunches or freezer-friendly meals that heat up beautifully throughout the week.
• Family-friendly comfort: Creamy, hearty, and satisfying, this crock pot soup is a hit for kids and adults alike. It’s the kind of meal that brings everyone to the table with smiles and empty bowls.

Ingredients

For the Soup

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) red enchilada sauce
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

For the Creamy Finish

• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• Optional toppings: sliced avocado, chopped cilantro, tortilla strips, sour cream

Ingredient Notes

• I always use Rotel diced tomatoes with green chilies—it adds a perfect kick and depth to the soup.
• Don’t skip the enchilada sauce! It’s the key to that authentic enchilada flavor.
• Cream cheese is optional, but it makes this crock pot soup rich and creamy—totally worth it.
• Fresh garlic and onion elevate the soup so much more than pre-minced—trust me on this.
• I like using boneless, skinless chicken breasts because they shred perfectly after slow cooking, but thighs work too if you want extra juiciness.

Kitchen Equipment Needed

• Crockpot / Slow Cooker – The heart of this recipe; I love using my 6-quart Crock-Pot for perfect, even cooking.
• Cutting Board & Knife – For chopping onions, garlic, and any optional toppings. I always keep a sharp chef’s knife handy—it makes prep so much faster.
• Measuring Cups & Spoons – For precise seasoning and liquid measurements.
• Wooden Spoon or Silicone Spatula – For stirring ingredients together without scratching your slow cooker.
• Mixing Bowl – Optional, for shredding the chicken once cooked. Makes life a little easier.

Instructions

1. Prep Your Ingredients

• Dice the onion and mince the garlic. Keep them separate from other ingredients so they cook evenly in the slow cooker.
• Drain and rinse the black beans and corn. This keeps the soup from getting too watery.
• Shred or cut your chicken into large chunks if desired—it will cook evenly and shred easily later.

Pro Tip: Use a sharp knife for the onion and garlic—it makes chopping faster and keeps your fingers happy!

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2. Layer the Ingredients in the Crockpot

• Add the chicken breasts to the bottom of the slow cooker.
• Pour in the chicken broth, diced tomatoes with green chilies, enchilada sauce, beans, and corn.
• Sprinkle the onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper over the top.

Pro Tip: Layering heavier ingredients (like chicken) on the bottom helps them cook evenly and stay moist.

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3. Cook the Soup

• Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours.
• Check about halfway through and give it a gentle stir to combine flavors.

Pro Tip: Resist the urge to lift the lid too often—every peek adds cooking time!

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4. Shred the Chicken

• Once the chicken is fully cooked, remove it from the crockpot and place it on a cutting board.
• Use two forks to shred the chicken into bite-sized pieces.
• Return the shredded chicken to the soup and stir to combine.

Pro Tip: If your soup seems a little thin, let it cook uncovered for 15–20 minutes to thicken before adding the cream cheese.

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5. Add the Creamy Finish

• Cut the cream cheese into small cubes and stir them into the hot soup until fully melted.
• Mix in the shredded cheddar cheese for extra richness.
• Taste and adjust seasoning if needed.

Pro Tip: Whisk continuously while adding the cream cheese to prevent lumps and get that silky texture.

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6. Serve and Garnish

• Ladle the soup into bowls and top with your favorite garnishes like avocado slices, tortilla strips, chopped cilantro, or a dollop of sour cream.
• Serve hot and enjoy the cozy, comforting flavors.

Tips and Tricks for Success

• Don’t overcook the chicken: Keep an eye on cooking times—overcooked chicken can dry out. Slow cooking on low gives the most tender results.
• Layer flavors: Adding spices on top of the chicken and vegetables before cooking helps the flavors infuse better.
• Shred chicken carefully: Use two forks for shredding while the chicken is still warm—it makes it easier and more uniform.
• Thicken if needed: If your soup is thinner than you like, remove the lid for the last 15–20 minutes to allow some liquid to evaporate.
• Creamy finish: Add cream cheese slowly while stirring to avoid lumps and achieve a smooth, creamy texture.

Ingredient Substitutions and Variations

• Chicken: Swap chicken breasts for thighs for juicier, more flavorful meat.
• Creaminess: Use half-and-half or Greek yogurt instead of cream cheese for a lighter version.
• Spice level: Add diced jalapeños, green chilies, or a pinch of cayenne for more heat.
• Beans: Substitute black beans with pinto beans or kidney beans depending on your preference.
• Extra veggies: Toss in bell peppers, zucchini, or even spinach for added nutrition and color.

Serving Suggestions

• I love serving this creamy chicken enchilada soup with warm cornbread—the slightly sweet bread pairs perfectly with the savory soup.
• Top it with crispy tortilla strips, avocado, and a dollop of sour cream for a fun, Tex-Mex-inspired meal.
• Serve alongside a simple green salad to add freshness and balance out the richness.
• Spoon over cooked rice or quinoa for a heartier, more filling dinner.
• For a cozy weeknight, enjoy it straight from the bowl with extra shredded cheddar—comfort food at its finest!

Storage and Reheating Instructions

• Refrigerate: Store leftover soup in an airtight container for up to 4 days.
• Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat on stovetop: Warm over medium heat, stirring occasionally until heated through.
• Reheat in microwave: Microwave individual portions in a microwave-safe bowl, stirring halfway through to ensure even heating.
• Add liquid if needed: The soup may thicken in the fridge; stir in a splash of chicken broth or water when reheating for the perfect consistency.

Frequently Asked Questions

Can I make this soup without a slow cooker?

Absolutely! You can cook it on the stovetop in a large pot. Simmer on low for 30–40 minutes until the chicken is cooked through and flavors meld together.

Can I use leftover or rotisserie chicken?

Yes! Just add shredded cooked chicken in the last 15–20 minutes of cooking to heat through. This is a great way to save time.

How spicy is this soup?

It has a mild, savory spice from the enchilada sauce and chili powder. You can easily adjust the heat by adding jalapeños or cayenne if you like it spicier.

Can I make it creamy without cream cheese?

You can use half-and-half, Greek yogurt, or even coconut milk for a creamy texture. Just stir it in at the end until smooth.

Can I freeze this soup?

Yes! Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Can I add extra vegetables?

Definitely! Bell peppers, zucchini, or spinach all work beautifully. Add delicate greens like spinach near the end to keep them fresh.

Did you try this recipe? Let me know in the comments how it turned out!