Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!

Slow Cooker Enchilada Soup in a black crock pot.

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing my Slow Cooker Enchilada Soup! This soup is AMAZING! It tastes just like an enchilada but in soup form!

I love how easy this soup is. All you need is 10 minutes of prep time. Simply add the ingredients to the slow cooker and let it do it’s magic!

Slow Cooker Enchilada Soup in a white bowl.

Slow Cooker Enchilada Soup

Prep Time 5 minutes
Cook Time 6 hours
Servings 6
Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!


  • 1 pound 16 ounces boneless chicken breasts
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 10 ounce can enchilada sauce
  • 1 15 ounce can chicken stock
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup frozen corn no need to thaw
  • 1 14 ounce can fire-roasted diced tomatoes, with juice
  • 1 4 ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle chili powder can add more if you like extra heat
  • optional garnishes: tortilla chips cilantro avocado, sour cream, shredded cheese


  1. Add all of the ingredients to a slow cooker.
  2. Cook for 6-8 hours on low or 3-4 hours on high or until the chicken is cooked through.
  3. Take the chicken out of the slow cooker and shred with two forks.
  4. Add back to the soup and stir.
  5. Serve hot with optional garnishes if desired.
Nutrition Facts
Slow Cooker Enchilada Soup
Amount Per Serving
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 10mg0%
Potassium 101mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 148IU3%
Vitamin C 3mg4%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Cooking the chicken in the broth makes it fall apart tender. Simply shred when ready to serve.

Top your soup with shredded cheese, fresh cilantro and tortilla strips! Enjoy!

Love this recipe? Here are more recipes from Chef Savvy!

Tortellini Tomato and Spinach Soup

Italian Meatball Soup

Stuffed Pepper Soup

Kelley Simmons

Kelley is the photographer and chef behind Chef Savvy. She has a background in culinary arts and Kelley has always been a foodie. She loves cooking thai food and exploring new restaurants on the East Coast. She resides in Delaware with her dog daisy.

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  1. LOVE this soup recipe!! Easy to make and so delicious. I use roasted chicken from store to save cooking time. Been making this soup since 2017. Everyone I serve this soup wants the recipe. Thank you for publishing the recipe.

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