This hearty and flavorful crockpot chicken enchilada soup is the perfect meal for a cool fall day. It’s made with chicken, beans, corn, tomatoes, enchilada sauce, and spices, and it’s cooked all day in the slow cooker for maximum flavor.
This recipe was updated on August 18, 2023. Get the original recipe HERE.
Made completely in the slow cooker, this one-pot chicken enchilada soup is truly a weeknight time saver! This particular soup is one of my all-time favorites because my family loves eating it with fresh avocado and chips.
Prep your crockpot chicken enchilada soup by adding all of the ingredients into your slow cooker and cooking on high for 3 to 4 hours or low for 6 to 8. Your meal will be ready by dinner with little to no effort!
PS: try our Copycat Chili’s Chicken Enchilada Soup for a creamier variation!
What is in this chicken enchilada soup recipe?
Our enchilada soup recipe is made with boneless, skinless chicken breast beans, bell pepper, diced tomatoes, green chiles, enchilada sauce, and lots of spices.
You can use store-bought enchilada sauce (we used the Frontera brand) or make homemade enchilada sauce. Chicken broth is used to thin out the soup and frozen corn is added right at the end.
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Substitues & Variations
- You can use any type of beans you like in this soup.
- If you don’t have enchilada sauce, you can use 1 cup of tomato sauce and 1/4 cup of chili powder.
- You can also add other vegetables to the soup, such as bell pepper or zucchini.
- If you want a spicier soup, add hot sauce or swap the green chiles for canned jalapeños.
- Add 1/2 cup of quinoa to the slow cooker along with 1 cup more broth for more added protein!
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Can I make this soup ahead of time?
Yes, you can make this soup up to 2 days ahead of time. Simply cook it according to the instructions, then let it cool completely. Store it in the refrigerator until you’re ready to serve. When you’re ready to eat, reheat the soup over medium heat until it’s warmed through.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Simply let it cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw the soup overnight in the refrigerator, then reheat it over medium heat until it’s warmed through.
Can I make this enchilada soup without chicken?
Simply cook the soup in the slow cooker without chicken to make it vegetarian.
Can I make this enchilada soup on the stovetop?
Simply add all of your ingredients to a large pot. Bring to a boil and then turn to low and cover. Let simmer for 20 minutes. Once the chicken is done cooking, shred it and then put it back into the soup and mix.
Let your soup cool completely. Store in an airtight container in the fridge for up to 3 days.
- Cook the soup as directed and let cool completely.
- Transfer into a freezer-safe gallon-size bag or storage container and remove as much air as possible.
- Seal and freeze for up to 3 months.
To reheat: let thaw in the fridge overnight. Reheat in the crockpot on high for 1 hour or on the stovetop over medium heat for 10 minutes.
We love topping this crockpot chicken enchilada soup recipe with Greek yogurt or sour cream, fresh cilantro, and avocado. It’s also delightful served next to tortilla chips.
Crockpot Chicken Enchilada Soup
- 1.5 lbs. boneless boneless, skinless chicken breast
- 15 oz. black beans drained and rinsed
- 30 oz. pinto beans drained and rinsed
- 2 large green bell peppers diced
- 15 oz. diced tomatoes*
- 4 oz. diced green chilies
- 2 cups chicken broth
- 16 oz. enchilada sauce we used the Frontera brand
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1.5 cups frozen corn*
- Add the diced tomatoes, green chilis, chicken broth, enchilada sauce, chili powder, garlic powder, cumin, and salt to the bottom of your slow cooker. Whisk all of the ingredients together until combined.
- Place the chicken breasts, black beans, pinto beans, and bell peppers in the sauce and make sure the chicken breast is fully submerged.
- Cover and cook on high for 3 hours or on low for 6 hours (recommended). Add the frozen corn into the soup after 2 hours, stir, and cover for 1 more hour.
- When the chicken has reached an internal temperature of 165ºF, remove the chicken from the slow cooker and shred it. Add the chicken back to the slow cooker and stir.*
- Top with cilantro, avocado, and sour cream or Greek yogurt.
Tips & Notes
- This recipe was updated on August 18, 2023. Get the original recipe HERE.
- For a spicier soup, substitute the green chiles with chopped jalapenos.
- 15 oz. of drained can corn can be used instead of frozen corn.
- How many chicken breasts you use depends on the size of the chicken breasts you use
- If the soup is too thick, add additional broth until it reaches the desired consistency.