Loaded with shredded chicken, black beans, sweet corn & diced chiles! This crockpot chicken enchilada soup is a satisfying & comforting meal perfect for soup season!

A large bowl of chicken enchilada soup served with homemade tortilla strips

This crockpot chicken enchilada soup is one of my favorite cozy meals- especially during the colder months. My family made it all the time when I was growing up and it’s SO GOOD!🥰 It’s hearty, comforting, loaded with shredded chicken and warm spices plus – all made in the crockpot!

I adore crockpot soup recipes! They’re so simple and hardly require any prep time (which is perfect with all the holidays coming up soon). Just add your ingredients, set it to cook and you’re done! We love how much soup this recipe makes too! You can easily make it last for a few weeknight dinners OR meal prep it for lunches during the week! Either way, your family’s going to love this homemade chicken soup!

Ingredients used to make crockpot chicken enchilada soup

Ingredients You’ll Need

Shredded chicken: Make your own or use store bought shredded chicken for ease! (If using store bought, I’d suggest using white and dark meat if possible. Or sometimes we’ll buy a whole rotisserie chicken and shred it ourselves.)

Chicken broth: Used as the base of your soup! (Vegetable broth can be used instead.)

Enchilada sauce: Use mild, medium or hot enchilada sauce depending on your preferred spice level. (We use medium for ours – it has a nice kick without being overly spicy.)

Black beans: You’ll need one 15 oz. can of black beans for this recipe.

Canned tomatoes: We love using canned fire roasted tomatoes for ours! (Try finding cans with added chiles or jalapeños for an extra little kick!)

Corn: Fresh corn is the best but frozen corn can be used instead. (If using frozen corn, thaw it completely first and drain the excess liquid before adding it to your soup.)

Canned green chiles: Use mild or hot chiles depending on your preferred spice level. (We like them hot!😉)

Onion: White, yellow or red onion can all be used for this recipe. (We prefer white onion.)

Garlic: You’ll need to mince 3 large cloves.

Cilantro: Use the leaves and stems for maximum flavor! (I always cut a little extra to serve with the soup too!😊)

Spices: Chili powder, cumin, salt and black pepper are needed to spice up your soup!

A crockpot filled with freshly made chicken enchilada soup

How to Make Crockpot Chicken Enchilada Soup

1. Prep your ingredients. Drain/rinse the black beans and green chiles, dice the onion, mince the garlic and cut the kernels off your corn (if using fresh corn) or thaw your frozen corn.

2. Cook. Add your prepped ingredients to the crockpot then cover and set it on low for 6-8 hours or high for 3-4 hours.

3. Serve! Once done, stir in your chopped cilantro and serve with all your favorite toppings!

Making this around the holidays? Replace the chicken with leftover turkey for an even easier meal!

A close up photo of chicken enchilada soup served with a bowl with diced avocado, green onion and lime wedges on top

Topping Suggestions

The possibilities are endless when it comes to toppings for this soup! Here are a few of our favorites to get you started:

Tortilla strips (My personal favorite!)
Avocado (A must in our family!😉)
Chopped cilantro
Sliced green onion
Shredded cheddar cheese
Sour cream
Lime wedges
Pickled jalapenos

A bowl of chicken enchilada soup surrounded by a plate of homemade tortillas strips and a small bowl of lime wedges

Storing and Reheating

Crockpot soups make the BEST leftovers! You can package them up for an easy lunch during the week or make another dinner out of them! Plus they freeze well too!

Storing Instructions: Keep your leftover soup stored in an air tight container in the refrigerator. It should stay good for up to 3-5 days if stored properly.
- To Freeze: Pour your soup into a freezer safe plastic bag and lay it flat in the freezer. (Sometimes we’ll double bag it just to be safe.) Your soup should stay good for 3-6 months.

Reheating Instructions: This soup reheats the best on the stove. Warm it over medium heat with the pot covered, stirring occasionally until it reaches your desired temperature. You can also heat it in the microwave until it’s warmed throughout.

Crockpot chicken enchilada soup served in a large white bowl surrounded by a plate of tortilla strips, and chopped cilantro

Make Your Own Shredded Chicken

We almost always prefer making our own shredded chicken for soups and stews. It’s so easy and you can use a variety of cuts! (Plus it’s a great way to use up any leftover chicken you might have too!)

Boneless skinless chicken breasts/thighs: Season 1 lb. of chicken (about 2 large breasts) with salt and pepper. Bake at 400 degrees for 20-22 minutes. Shred using 2 large forks once done.

Chicken tenders: Season 1 lb. of chicken tenders with salt and pepper. Bake at 400 degrees for 15-20 minutes. Shred using 2 large forks once done. (We prefer chicken tenders for ours – they’re a little easier to shred.)

Why you’ll love this chicken soup recipe!

A hassle-free crockpot meal! Add your ingredients, set it & forget it! Your crockpot literally does all the work!
Healthy & nourishing! This soup is full of lean protein, veggies & immune boosting chicken broth! Add some avocado for a dose of healthy fats!
A fairly inexpensive dinner! Most of your ingredients are staple pantry items & the rest only cost a few bucks!

Need it gluten free? Great news, it already is!

Need it dairy free? Great news, it already is!

[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]

Print Recipe Pin It!

5 from 1 vote