Name: Slow Cooker Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 6 h 40 min
Total time: 6 h 50 min
Cuisine: Mexican
Ingredients: 1 pound boneless skinless chicken breasts; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 1½ cups frozen corn kernels; 15 ounces canned black beans, rinsed and drained (1 can); ½ cup finely diced onion; 1 red bell pepper, seeded and finely diced; 14½ ounces canned diced tomatoes; 10 ounces red enchilada sauce; 2 cups chicken broth; Toppings as desired (such as shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips)

If you’re craving something hearty, comforting, and downright delicious, you’ve got to try this Slow Cooker Chicken Enchilada Soup Recipe. I absolutely love how this soup turns out—it’s packed with bold flavors, tender chicken, and just the right amount of spice. Whether it’s a chilly day or you just want a fuss-free dinner, this recipe will quickly become your go-to. Let me walk you through why it’s so fantastic and share some tips I’ve picked up along the way!

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Why You’ll Love This Recipe

Super Easy Prep: Just toss everything into the slow cooker and walk away—no standing over a stove.
Flavor Bomb: The combination of enchilada sauce, spices, and fresh veggies makes every bite rich and satisfying.
Family Favorite: I discovered this trick when my kids asked for seconds—and even thirds!
Flexible & Filling: You can jazz it up with your favorite toppings or keep it simple and still feel totally nourished.

A white slow cooker filled with a thick, red-brown soup that has visible layers of shredded light brown chicken, yellow corn kernels, black beans, and small pieces of red tomato. The soup looks hearty and stew-like with specks of green herbs floating on top, all sitting on a white marbled surface. The inside rim of the slow cooker is slightly stained with the soup’s color, adding to the homemade feel. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Enchilada Soup, Easy Chicken Enchilada Soup Recipe, Cheesy Chicken Soup, Hearty Mexican Soup, Low Effort Dinner Idea

Ingredients You’ll Need

The magic really happens because every ingredient plays a part—from the tender chicken breasts to the vibrant red bell pepper. I always grab fresh veggies and a good-quality enchilada sauce to boost the depth of flavor.

Flat lay of boneless skinless chicken breasts seasoned with chili powder and cumin, vibrant red bell pepper finely diced, bright yellow frozen corn kernels, glossy black beans, diced red tomatoes, a small bowl of deep red enchilada sauce, and a handful of finely diced white onion, all beautifully arranged with fresh green cilantro leaves scattered around, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Enchilada Soup, Easy Chicken Enchilada Soup Recipe, Cheesy Chicken Soup, Hearty Mexican Soup, Low Effort Dinner Idea

Boneless skinless chicken breasts: I find these cook perfectly tender in the slow cooker without drying out.
Chili powder: Use a good-quality chili powder for the best smoky kick.
Cumin: This earthy spice really rounds out the Mexican flavors.
Salt and black pepper: To season and balance all the flavors nicely.
Garlic powder: Adds a gentle garlic aroma without overpowering.
Frozen corn kernels: No need to thaw—just pop them in frozen for sweet bursts of flavor.
Canned black beans: Rinsed and drained to keep the soup light yet filling.
Onion: Finely diced for a subtle sweetness that melts into the broth.
Red bell pepper: Seeded and finely diced, it adds color and a touch of crunch.
Canned diced tomatoes: I use the canned kind with their juices for a juicy tomato base.
Red enchilada sauce: This is the heart of the recipe—choose one that matches your preferred spice level.
Chicken broth: A good broth really brings everything together and keeps the soup rich.
Toppings of your choice: Think sour cream, shredded cheese, sliced avocado, or fresh cilantro—it’s all about personal flair!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Slow Cooker Chicken Enchilada Soup Recipe is so versatile—you can easily tailor it to suit your tastes and dietary needs. Over time, I’ve played around with a few fun twists to keep things exciting around my kitchen.

Make it spicy: I add a diced jalapeño or a few dashes of hot sauce when I want a little extra heat, and my family really loves the punch it adds.
Vegetarian version: Swap the chicken for extra beans, more veggies, or even shredded jackfruit to make it meat-free with all the hearty goodness.
Cheesy twist: Melting shredded cheese right into the soup before serving makes it extra creamy and comforting.
Fresh toppings: I’ve found that fresh avocado slices and a squeeze of lime juice add brightness that balances the rich flavors beautifully.

How to Make Slow Cooker Chicken Enchilada Soup Recipe

Step 1: Layer Your Base Ingredients in the Slow Cooker

Start by placing the chicken breasts at the bottom of your slow cooker. This creates a juicy base since the chicken will cook submerged in the flavorful liquids. Next, sprinkle your chili powder, cumin, salt, pepper, and garlic powder right over the chicken—this seasoning trick infuses the meat perfectly as it cooks.

Step 2: Add in Your Veggies and Beans

Pour in the corn, black beans, diced onion, and chopped red bell pepper on top of the seasoned chicken. These ingredients bring a nice texture contrast and add layers of flavor. I usually use frozen corn straight from the freezer—it adds sweetness without extra prep.

Step 3: Pour the Liquid Goodness

Next, add the canned diced tomatoes (including their juices), enchilada sauce, and chicken broth. This liquid blend makes the soup rich and full-bodied. Give everything a gentle stir to distribute the ingredients evenly, but don’t stir too much—you want that seasoning to settle nicely on the chicken.

Step 4: Slow Cook to Perfection

Cover your slow cooker and set it on LOW for 6 to 8 hours, or HIGH for about 4 hours. The longer, slower cooking on low develops deeper flavors and tender chicken. When the cooking time is up, shred the chicken breasts directly in the pot using two forks—this is my favorite part because the chicken soaks up all the delicious broth.

Step 5: Serve and Dress It Up

Ladle the soup into your favorite bowls and add all your preferred toppings. I like a dollop of sour cream, some shredded cheese, chopped fresh cilantro, and a few crunchy tortilla chips on top for extra texture. This part is totally your call—get creative and make it your own!

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Pro Tips for Making Slow Cooker Chicken Enchilada Soup Recipe

Season the chicken first: I learned early on that sprinkling the spices right on the chicken before adding other ingredients really maximizes flavor infusion.
Don’t skip the shredding: Shredded chicken soaks up the broth better and creates a more comforting texture than leaving breasts whole.
Use good enchilada sauce: This sauce is the star here—choosing one you love makes a huge difference in the final soup taste.
Avoid stirring too soon: Let the ingredients cook undisturbed to develop richer flavors rather than stirring early and diluting spices.

How to Serve Slow Cooker Chicken Enchilada Soup Recipe

Two white bowls filled with a rich, thick soup layered with shredded light brown chicken pieces on top. The soup base is dark reddish-brown with mixed textures of yellow corn, dark red kidney beans, and small green herbs scattered throughout. On top of each bowl is a layer of light golden crispy strips, adding a crunchy texture. The bowls sit on a white marbled surface with a partially visible colorful striped cloth and two silver spoons next to one bowl. To the side, there are slices of bright green lime and some fresh green herbs nearby. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Enchilada Soup, Easy Chicken Enchilada Soup Recipe, Cheesy Chicken Soup, Hearty Mexican Soup, Low Effort Dinner Idea

Garnishes

My go-to garnishes are shredded cheddar or Monterrey Jack cheese, a generous scoop of sour cream, fresh chopped cilantro, and sliced avocado for creaminess. Sometimes I’ll throw on some crunchy tortilla strips or even a squeeze of lime juice to brighten the bowl up. You’ll find that toppings really make it feel like a special meal.

Side Dishes

I usually serve this soup with warm, flaky corn tortillas or fresh tortilla chips for dipping. A simple side salad or Mexican rice can round out the meal nicely if you’re feeding a crowd. For a lighter touch, some fresh sliced veggies and a little guacamole also go beautifully.

Creative Ways to Present

For special occasions, I like to serve the soup in mini bread bowls or rustic mason jars for a fun, casual presentation. Setting up a toppings bar with jalapeños, olives, shredded cheese, and various salsas adds a festive DIY element everyone enjoys. Trust me, it’s a hit at parties!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The soup actually tastes even better the next day as the flavors meld. Just give it a good stir before reheating to redistribute everything evenly.

Freezing

This soup freezes beautifully! I portion it into freezer-safe containers or zip bags, leaving room for expansion, and it stays tasty for up to 3 months. When I plan ahead, I thaw it overnight in the fridge and reheat gently to maintain that fresh-made flavor.

Reheating

I reheat leftover soup on the stovetop over medium heat, stirring occasionally until warmed through. If it’s too thick, I add a splash of chicken broth or water to loosen it back up. Microwaving works too—just cover the bowl and heat in 30-second increments, stirring in between.

FAQs

Can I use chicken thighs instead of breasts for this Slow Cooker Chicken Enchilada Soup Recipe?

Absolutely! Chicken thighs are even more forgiving in slow cooking and will come out super tender and juicy. Just adjust the cooking time slightly if your thighs are especially large, but generally, the same timing works well.
Is it possible to make this soup spicy?

Yes! You can easily amp up the heat by adding diced jalapeños, a pinch of cayenne pepper, or swapping regular enchilada sauce for a spicier variety. Remember, you can always start mild and add more heat gradually.
How do I thicken the soup if it’s too thin?

If you want a thicker soup, try removing the lid in the last 30 minutes of cooking to let some liquid evaporate. Alternatively, stir in a small spoonful of corn starch mixed with cold water to gently thicken it after cooking.
Can I prepare ingredients ahead of time for this recipe?

Definitely! Chopping the peppers and onions or rinsing beans ahead of time saves you some prep on the cooking day. You can store prepped ingredients in airtight containers in the fridge for 1-2 days before adding to the slow cooker.

Final Thoughts

This Slow Cooker Chicken Enchilada Soup Recipe has become such a staple in my home because it’s reliable, rich in flavor, and warms you right up. I love how easy it is to customize and make each bowl uniquely yours with toppings and sides. Trust me, once you try it, it’ll be a recipe you want to keep in your rotation for years to come—like chatting with an old friend in the kitchen.