Easy Crockpot Chicken Enchilada Soup

Loaded with shredded chicken, black beans, corn & diced tomatoes! This crockpot chicken enchilada soup is a satisfying & comforting meal that’s perfect for soup season!

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

Chicken enchilada soup is one of my favorite cozy meals during the colder months. My family made it all the time growing up and it’s just sooo good!🥰 Loaded with chicken, black beans, corn, chiles and lots of warm spices – it’s basically our version of chicken tortilla soup.

This soup is the easiest crockpot soup recipe because your slow cooker literally does all the work. Just dump your ingredients, set it to cook and you’re done! Your family’s going to love this homemade chicken soup!

Ingredients used to make crockpot chicken enchilada soup

Ingredients for Crockpot Chicken Enchilada Soup

  • Shredded chicken: Homemade or store-bought shredded chicken both work for this recipe. (If using store bought, I’d suggest using white and dark meat if possible. Or sometimes we’ll buy a rotisserie chicken and shred it ourselves.)
  • Chicken broth: Used as the base of your soup!
  • Enchilada sauce: Use mild, medium or hot enchilada sauce depending on the spice level you want for the soup. (We usually go with medium. It has a nice kick without being super spicy.)
  • Diced tomatoes: We’ll use fire roasted diced tomatoes if we can find them but regular diced tomatoes work too.
  • Black beans: You’ll need 1 15oz. can for this recipe.
  • Corn: We always prefer using fresh corn when available. (It has the best texture after being cooked in the soup.) Frozen corn can be used instead though! (If using frozen corn, thaw the corn first and drain the excess liquid before adding it to your soup.)
  • Canned green chiles: Use mild or hot chiles depending on your desired spice level.
  • Onion: We love using white onion, but yellow or red onion work too! You’ll about ½ of an onion.
  • Garlic: You’ll need about 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 and rinse your beans and chiles, chop your onion, mince your garlic and cut the kernels off your corn cobs (if using fresh corn) or thaw your frozen corn.

2. Cook. Place all your ingredients (except for the cilantro) in your crockpot. Then cover and turn it on low for 6-8 hours or high for 3-4 hours.

3. Serve! Once done, stir in your 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

Toppings

There’s so many topping options for chicken enchilada soup! Here are a few of our favorites to help 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

Storage 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: 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: This soup reheats the best on the stove. Cook it over medium heat with the pot covered, stirring occasionally until it reaches your desired temperature. You can also warm your soup 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

FAQ’s

  • How do I make my own shredded chicken for this soup? Season 1lb. of chicken breasts (about 2 large breasts) with salt and pepper and bake them at 400 degrees for 20-22 minutes. Use 2 large forks to shred them once done. (You can also use 1lb. of chicken tenders baked at 375 degrees for 15-20 minutes.)

Why you’ll love this chicken soup recipe

  • Hassle-free cooking! Just add your ingredients & go! Your crockpot does all the work!
  • Hearty & nourishing! This soup is full of lean protein & veggies! Add some avocado for a dose of healthy fats!
  • A fairly inexpensive meal! Most of these ingredients are staple pantry items and the rest only cost a few dollars!

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

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

More soup recipes you might like:

[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!]

A large bowl of chicken enchilada soup served with homemade tortilla strips
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5 from 1 vote

Easy Crockpot Chicken Enchilada Soup

Loaded with shredded chicken, black beans, corn & diced tomatoes! This crockpot chicken enchilada soup is a satisfying & comforting meal that's perfect for soup season!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Soup
Cuisine: Mexican
Keyword: chicken, chicken soup, Crockpot, enchilada, slow cooker, soup recipes
Servings: 4 servings
Author: Caitlin

Ingredients

  • 1 lb. cooked chicken, shredded*
  • 3 cups chicken broth
  • 1 14.5oz can fire roasted tomatoes
  • 1 10oz can red enchilada sauce (mild, medium or hot depending on how spicy you want it)
  • 1 15oz can black beans, drained & rinsed
  • cups corn (fresh or frozen)
  • 1 4oz can diced green chiles, drained (mild or hot)
  • ½ a white onion, diced
  • 3 garlic cloves, minced
  • 2 Tbsp cilantro, chopped
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper

Instructions

  • Place all your ingredients (except the cilantro) in your crockpot give it a good stir.
  • Then cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Once done, stir in your cilantro and serve with your favorite toppings.

Notes

If using frozen corn: Thaw it completely and drain the excess liquid before adding it to your soup.
*To make your own shredded chicken: Season 2 large chicken breasts with salt & pepper & bake at 400 degrees for 20-22 minutes. Use 2 forks to shred them once done. (You can also use chicken tenders baked at 375 for 15-20 minutes.)
 

3 Comments

  1. Wow, that soup looks incredibly delicious! I am such a sucker for a good crockpot recipe. Love how you got such big flavors from pantry staple ingredients!!

  2. I’m going to try this with green enchilada sauce. Serve with sour cream, too. For the red sauce, use ground sirloin. Wayyyyy easier than rolling enchiladas!
    Thank you!

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