Warm, hearty, and packed with Mexican-inspired flavor, this Slow Cooker Chicken Enchilada Soup is the ultimate comfort meal. With tender shredded chicken, black beans, tomatoes, cheese, and corn, it’s a satisfying one-pot dish perfect for cozy nights or easy weeknight dinners. Just toss the ingredients in the slow cooker and let it work its magic — no need to spend hours in the kitchen for a meal that tastes like you did.

Slow Cooker Chicken Enchilada Soup

Why You’ll Love This Recipe

Dump-and-go convenience: Minimal prep — just chop, combine, and let the slow cooker handle the rest.
Bold, comforting flavor: Enchilada sauce, cumin, and chili powder bring depth and warmth to every bite.
Protein-packed: With lean chicken and black beans, it’s a filling meal that doesn’t feel heavy.
Family-friendly: Mild enough for kids but easy to spice up with toppings.
Customizable: Top with chips, avocado, sour cream, or jalapeños for a meal everyone can personalize.
Freezer-friendly: Perfect for making ahead and saving leftovers for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can red enchilada sauce
1 medium onion, chopped
1 red bell pepper, chopped
¼ cup fresh cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 pound boneless, skinless chicken breasts
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
1 cup milk
1 ½ cups frozen corn

Optional toppings:
Crushed tortilla chips, additional cheese, cilantro, avocado, jalapeños, sour cream, lime wedges, etc.

Directions

Add chicken broth, black beans, diced tomatoes, enchilada sauce, chopped onion, bell pepper, cilantro, and garlic to the slow cooker.
Stir in cumin, chili powder, and salt.
Nestle the chicken breasts into the mixture. Cover and cook on low for about 3 hours, or until the chicken is fully cooked.
Remove the chicken and set aside to cool slightly.
Add the pepper jack and cheddar cheeses to the soup. Stir until melted.
Stir in the milk and frozen corn.
Shred the chicken into bite-sized pieces and return it to the soup.
Cook on low for an additional 30 minutes, or until everything is heated through.
Serve hot with your favorite toppings.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: Approximately 365 kcal per serving

Variations

Make it spicier: Use hot enchilada sauce or add cayenne pepper, hot sauce, or diced jalapeños.
Swap the protein: Try it with shredded rotisserie chicken, turkey, or ground beef.
Make it vegetarian: Omit the chicken and use extra beans or a meat alternative like tofu or lentils.
Thicker soup: Add a small can of refried beans or reduce the broth by ½ cup.
Dairy-free version: Use dairy-free cheeses and a plant-based milk like oat or almond.

Storage/Reheating

Storage:
Store cooled soup in an airtight container in the refrigerator for up to 4 days.

Freezing:
Freeze in airtight containers for up to 3 months. Leave room for expansion.

Reheating:
Thaw overnight in the fridge if frozen. Reheat in a pot over medium heat or microwave in 1–2 minute increments until warmed through.

FAQs

Can I use pre-cooked chicken?

Yes. Add pre-cooked shredded chicken after the cheese has melted, then cook for 30 minutes to warm through.

Is this soup gluten-free?

Most ingredients are naturally gluten-free, but check labels on enchilada sauce and broth to be sure.

Can I use green enchilada sauce?

Yes, it will give the soup a different flavor profile but still delicious.

How spicy is this soup?

It’s mildly spiced. You can adjust the chili powder or use a spicier enchilada sauce if you want more heat.

Can I make this on the stovetop?

Yes. Simmer all ingredients (except cheese, milk, corn, and chicken) for 20 minutes. Add cooked chicken, cheeses, milk, and corn and simmer another 10 minutes.

What can I serve with this soup?

Crusty bread, cornbread, or a green salad pair nicely. Toppings like tortilla chips add crunch.

Can I cook this on high instead of low?

Yes. Cook on high for 2 to 2.5 hours, until the chicken is cooked through, then continue as directed.

Can I use rotisserie chicken?

Definitely. Skip the first 3 hours of cooking and add the shredded rotisserie chicken after the cheese has melted.

How do I make it creamier?

Add a few ounces of cream cheese or a splash of heavy cream along with the milk for an extra rich texture.

What kind of cheese works best?

Pepper jack adds a kick, and cheddar brings richness. You can substitute Monterey Jack or Mexican cheese blend if preferred.

Conclusion

Slow Cooker Chicken Enchilada Soup is a flavorful, fuss-free dish that’s perfect for chilly evenings or meal prep days. With a rich, cheesy broth and tender chicken, it hits all the right notes for comfort food while being easy enough for any cook to master. Make a batch, pile on your favorite toppings, and dig into a bowl full of bold, warm goodness.