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Homemade Slow Cooker Chicken Enchilada Soup recipe photo
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Slow Cooker Chicken Enchilada Soup

This Slow Cooker Chicken Enchilada Soup is warm, hearty, and packed with smoky, spicy flavors—perfect for cozy nights and easy meal prep!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course, Soup
Cuisine: Mexican
Keyword: Chicken, Comfort Food, Easy, Enchilada, Slow Cooker, Soup
Servings: 6 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (15 oz) enchilada sauce
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 avocado diced
  • fresh cilantro for garnish
  • sour cream for serving

Instructions

Slow Cooker Chicken Enchilada Soup Cooking Guide

  • Begin by rinsing and draining the black beans and corn. Dice the onion and mince the garlic cloves. Set the diced tomatoes with green chilies, enchilada sauce, and chicken broth nearby for easy access.
  • Place the chicken breasts at the bottom of your slow cooker. Top with the diced onion, minced garlic, black beans, corn, and diced tomatoes with green chilies. Pour in the enchilada sauce and chicken broth. Sprinkle the ground cumin, chili powder, salt, and pepper over the top.
  • Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender enough to shred with a fork.
  • Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup and stir well to combine.
  • Ladle the soup into bowls and top each serving with shredded cheddar cheese, diced avocado, a dollop of sour cream, and fresh cilantro. The cheese will melt beautifully into the hot soup, creating a creamy texture.

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Mixing spoon
  • Ladle

Notes

  • Use boneless, skinless chicken thighs instead of breasts for juicier, more flavorful meat.
  • Try adding diced jalapeños or cayenne pepper to increase the heat level.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Add fresh toppings like avocado and cheese only when serving to maintain texture and flavor.
  • Substitute black beans with pinto or kidney beans for different textures and flavors.