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

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 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!

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!

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

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.

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!]
Easy Crockpot Chicken Enchilada Soup
Ingredients
- 1 lb. cooked chicken, shredded*
- 3 cups chicken broth
- 14.5 oz. canned fire roasted tomatoes (not drained)
- 10 oz. canned red enchilada sauce (mild, medium or hot depending on your preferred spice level)
- 15 oz. canned black beans, drained & rinsed
- 1½ cups corn kernels (fresh or frozen)
- 4 oz. canned diced green chiles, drained (mild or hot)
- ½ of a white onion, diced
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp black pepper
- 2 Tbsp cilantro, chopped
- Optional toppings: tortilla strips, diced avocado, chopped cilantro, etc.
Instructions
- Add all the ingredients to your crockpot (except the cilantro) and give it a good stir.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once done, stir in the chopped cilantro and serve with your favorite toppings.
Notes
- 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.)
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!!
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!
Yayy! I love these ideas! I hope you enjoy the recipe Sara! 🙂