Slow Cooker Chicken Enchilada Soup – just 5 minutes prep – creamy, cheesy and loaded with chicken, beans, corn and diced tomatoes. Flavor-packed easy dinner for busy weeknights or game day.
This Slow Cooker Chicken Enchilada Soup cooks completely in the crockpot with just 5 minutes prep. It’s a delicious ‘set it and forget it’ meal perfect for busy weeknights – or weekends.
All delicious spicy flavor of chicken enchiladas without all the work. Be sure to try the crispy tortilla strips and any of your favorite toppings.
Why this recipe works:
- 5 minute prep then hands off for about 3 hours.
- Like your favorite chicken enchiladas but in soup form.
- Simple, grocery store ingredients.
- Easily feeds a crowd – serve it up with fun toppings on game day.
Ingredients needed for Chicken Enchilada Soup:
- boneless skinless chicken breasts
- dry spices: salt, black pepper, chili powder, cumin
- chicken stock
- canned enchilada sauce
- onion
- green bell pepper
- canned diced tomatoes
- green chiles
- black beans (drained and rinsed)
- corn (fresh, canned or frozen)
- cream cheese
- sharp cheddar cheese
- fresh cilantro
How to make Slow Cooker Chicken Enchilada Soup:
Place raw whole chicken breastsin the slow cooker then season lightly with salt and pepper. Note: if the chicken breasts are different sizes, cut so they’re about the same.
Pour chicken stock and enchilada sauce over the top of the chicken, then add diced onion, bell pepper, salt, black pepper, chili powder, cumin, diced tomatoes and their juices, green chiles, beans (drained and rinsed) and corn (drained).
Cover and cook on high 3-4 hours; low 5-7 hours until chicken is fork-tender but before it’s mushy.
Using two forks, shred the chicken right in the crockpot then add the cream cheese stirring to blend. Continue cooking 10-15 minutes on high until the cheeses are melted. Add cilantro then taste and adjust for salt to your preference.
Serve warm with your favorite toppings (see suggestions below).
Best toppings for Chicken Enchilada Soup:
- a squeeze of lime juice from fresh lime wedges
- avocado slices
- tortilla strips or tortilla chips
- corn tortillas
- Fritos
- extra cilantro
- shredded cheese
- sour cream
- plain Greek yogurt
Subs and variations to this recipe:
- Cook on the stove in 30 minutes.
- Use chicken thighs, leftover chicken or rotisserie chicken.
- Chicken broth or bone broth (extra protein) can be swapped next time.
- Try different beans like pinto beans, garbanzo beans or go bean-free.
- Swap green enchilada sauce for red.
More easy crockpot meals:
Busy days call for set it and forget it meals. Here are a few of my favorite slow cooker recipes:
Salsa Chicken: just 4 ingredients + 5 minutes prep = juicy, shredded Mexican chicken for tacos, burritos or salads.
Slow Cooker Lasagna Soup: all the flavors of lasagna in a quick and easy weeknight soup.
Beer Braised Pulled Pork: tender, juicy beer braised pulled pork with full on barbecue flavor. Slow simmered for the ultimate game day food.
Classic Pot Roast: Tender, juicy beef chuck roast, potatoes and carrots plus a homemade 5-star gravy. An easy, delicious fall or winter comfort meal.
Enjoy!
Slow Cooker Chicken Enchilada Soup
Equipment
- Slow Cooker/Crock Pot
Ingredients
- 1 pound boneless chicken breasts
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 cup chicken stock
- 10 ounce can red enchilada sauce
- 1/2 cup onion diced
- 1 small green pepper diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 14.5 ounce can diced tomatoes including juices
- 4 ounce can green chilies
- 15 ounce can black beans rinsed/drained
- 1 cup corn drained
- 8 ounces cream cheese softened to room temp
- 8 ounces sharp cheddar cheese shredded
- 1/4 cup cilantro finely chopped
Instructions
- Place raw chicken in the slow cooker then season lightly with salt and pepper.
- Pour chicken stock and enchilada sauce over the top of the chicken, then add diced onion and bell pepper, 1 teaspoon of salt, 1/4 teaspoon pepper, chili powder, cumin, diced tomatoes (with their juices), green chiles, beans and corn.
- Cover and cook on high 3-4 hours; low 5-7 hours until chicken is fork-tender but not mushy.
- Using two forks, shred the chicken (I do this right in the slow cooker) then add the cream cheese and shredded cheese. Continue cooking 10-15 minutes on high until the cheeses are melted. Add cilantro then taste and adjust for salt to your preference.
- Enjoy with your favorite toppings.
Notes
- use chicken thighs instead of breasts if you prefer.
- My favorite toppings:
- Fritos, avocado slices, guacamole, sour cream, plain Greek yogurt, lime wedges, extra cilantro.
Made this last nite, EXACTLY as written. It was wonderful! Perfect blend of spice, chicken and vegetables (beans and corn) and the consistency was perfect! Threw out my other chicken enchilada soup recipe. This one is a keeper!!! Thank you Bernie!
Hi Jeannie – thanks so much! Really glad to hear you enjoyed the soup so much. Thank YOU for making the recipe and taking the time to comment. I hope you’re doing well 🙂 – Bernie