Crockpot Chicken Enchilada Soup

Craving the bold, comforting flavors of enchiladas but don’t want the hassle?

This slow cooker soup gives you everything you love—rich, smoky, and satisfying—without the extra work!

Just toss everything in the crockpot, let it simmer, and come back to a delicious, hearty meal.

Your family will love loading up their bowls with melty cheese, crunchy tortilla chips, and all their favorite toppings.

And you’ll love how effortless it is to make this cozy, crowd-pleasing dinner.

For Crockpot Chicken Enchilada Soup

Chicken – Use boneless, skinless chicken breasts or thighs. Both work great, so choose your favorite!
Kosher Salt & Black Pepper – To season the chicken and enhance the flavors.
Olive Oil – Adds richness and helps soften the aromatics.
Onion – A small yellow onion, diced, for a flavorful base.
Ground Cumin – Brings warm, earthy depth to the soup.
Chipotle Chili Powder – Adds a smoky heat; adjust to taste.
Garlic – Fresh minced garlic for extra flavor.
Chicken Broth – Use reduced-sodium broth for better control over seasoning.
Cornmeal – Helps thicken the soup slightly, giving it a heartier texture.
Red Enchilada Sauce – Homemade or store-bought; it’s the key to bold, rich flavor.
Black Beans – Canned, reduced-sodium, rinsed, and drained for protein and texture.
Fire-Roasted Tomatoes – Adds a subtle smoky flavor and a touch of sweetness.
Mexican-Style Corn – Use canned (drained) or fresh/frozen corn for a pop of sweetness.
Green Chiles – A mild, tangy addition that complements the smoky flavors.
Granulated Sugar – A touch of sweetness to balance the acidity.

For Serving (Optional Toppings)

Tortilla Chips – For crunch and texture.
Greek Yogurt or Sour Cream – Adds a creamy, tangy finish.
Diced Avocado – For extra richness and creaminess.
Chopped Cilantro – A fresh, herby garnish.
Shredded Cheese – Because melty cheese makes everything better!

Slow Cooker Chicken Enchilada Soup

Craving the bold, comforting flavors of enchiladas but don’t want the hassle? This slow cooker Chicken Enchilada Soup gives you everything you love—rich, smoky, and satisfying—without the extra work!

Print Pin

Course: Main Course

Cuisine: Mexican-inspired

Keyword: Chicken Enchilada Soup

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings:

.

Ingredients

1 ¼ lbs boneless, skinless chicken breasts (or thighs)
½ tsp kosher salt (plus more to taste)
¼ tsp ground black pepper
2 tbsp extra-virgin olive oil
1 small yellow onion, diced
½ tsp ground cumin
¼ tsp ground chipotle chili powder (increase to ½ tsp for extra spice)
3 cloves garlic, minced
1 (14.5-oz) can reduced-sodium chicken broth or stock
3 tbsp cornmeal
1 ¼ cups (about 10 oz) red enchilada sauce (homemade or store-bought)
1 (15-oz) can reduced-sodium black beans, rinsed and drained
2 (15-oz) cans fire-roasted tomatoes (with juices)
1 (15-oz) can Mexican-style corn, drained (or 1 ½ cups fresh/frozen corn)
1 (4-oz) can chopped green chiles, drained
1 tsp granulated sugar

Optional Toppings:

Tortilla chips, Greek yogurt or sour cream, diced avocado, chopped cilantro, shredded cheese

Instructions

Prepare the Chicken: Place the chicken in the bottom of a 6-quart slow cooker. Season with salt and pepper.
Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook for about 5 minutes until softened. Stir in cumin, chipotle chili powder, and garlic. Cook for 30 seconds until fragrant, then transfer to the slow cooker.
Mix Liquids: In a bowl, whisk together chicken broth and cornmeal, then pour into the slow cooker. Scrape any remaining cornmeal into the pot.
Combine Ingredients: Add enchilada sauce, black beans, fire-roasted tomatoes, corn, and green chiles. Stir gently to combine without disturbing the chicken.
Cook: Cover and cook on LOW for 2-3 hours until the chicken reaches 165°F.
Shred the Chicken: Remove the chicken, shred with two forks, and return it to the slow cooker.
Finish the Soup: Stir in the sugar, cover, and let rest for 5 minutes. Taste and adjust seasoning if needed.
Serve: Enjoy hot with your choice of toppings!

Tips & Storage

For a thicker soup: Blend about 2 cups of soup using an immersion blender or regular blender, then stir it back in for a richer texture.
Storage: Keep in an airtight container in the fridge for up to 5 days.
Reheating: Warm on the stovetop or in the microwave until heated through.
Freezing: Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay extra juicy and add more flavor. Either works—choose what you love!
How do I shred the chicken easily?
The fork method works, but for a quick hack, use a stand mixer or hand mixer! Toss the chicken in and let it do the work in seconds.
Can I make this on the stovetop instead?
Yes! Sauté the onions, garlic, and spices in a pot, then add everything else. Simmer for about 30 minutes, shred the chicken, and you’re done!
How do I adjust the spice level?
Want it milder? Use a mild enchilada sauce and skip the chipotle chili powder. Love heat? Add more chipotle powder or throw in some diced jalapeños!
What toppings go best with this soup?
Shredded cheese, crushed tortilla chips, sour cream, diced avocado, and fresh cilantro—pile it high for the best bowl of comfort!