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Crockpot Chicken Enchilada Soup is one of my favorite go-to soup recipes for busy weeknights. This soup has everything you love about enchiladas but in a convenient soup.

Bowl of Chicken Enchilada Soup topped with slice avocados and tortilla chips
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As a busy mom of 8, I love making recipes that are easy, have simple ingredients and taste amazing. This crock pot recipe is just that plus so much more. This soup is kid approved and is loaded with flavor.

If you like this soup, you should also try my Crockpot Chicken Tortilla Soup or Chili’s Chicken Enchilada Soup Recipe. Both of these soups are super easy to throw together and they both taste simply amazing packed with flavor.

Why We Love This Recipe

If you love our Chicken Enchilada Recipe, then you are going to love this soup. All the grocery store ingredients gets dumped into the slow cooker and easily cooks for an amazing soup.

It is the perfect cozy soup to enjoy on a cold day. Add your favorite toppings for a family friendly dinner idea.


Chicken Enchilada Soup Ingredients - chicken breasts, chicken stock, red enchilada sauce, black beans, diced tomatoes, corn, green chilies, garlic, onion, cumin, salt
  • Skinless Chicken Breasts
  • Chicken Stock
  • Red Enchilada Sauce – Try our Homemade Enchilada Sauce Recipe
  • Black Beans
  • Diced Tomatoes
  • Corn
  • Diced Green Chilies
  • Minced Garlic
  • Onion
  • Cumin
  • Salt

For the full list of ingredients and recipe, scroll to the bottom to see the recipe card.

Variation ideas

  • Chicken – Substitute boneless chicken thighs for the chicken breasts. It will be delicious.
  • Chicken Stock – You can use vegetable stock or low sodium chicken broth instead of chicken.
  • Beans – Pinto beans would be delicious in this soup instead of black beans.
  • Rotel – Try using a can of Rotel instead of the diced tomatoes. You have a little extra heat if you prefer that.
  • Corn – Fresh, frozen or canned corn can be used in this recipe. You can reduce the amount of corn if you do not like corn that much. Add in peppers for added flavor.
  • Spicy Flavor – If you like a little extra heat, try using fire roasted tomatoes and adding chili powder to the soup.
  • Cooking Methods – Instant Pots and Dutch oven can also be used for alternate cooking methods.
  • Leftover Chicken – You can use leftover cooked chicken in this soup. Just reduce the cooking time to high for 2 hours or low for 4 hours. It is a great way to use leftover rotisserie chicken.
  • Enchilada Ssauce – Make Green Enchilada Soup. Substitute green enchilada sauce instead of red to give the soup a different flavor.
  • Change Meat – Ground beef or ground turkey can be used instead of shredded chicken. Just cook the meat first and add into the crock pot with the other ingredients. Since the meat is already cooked, reduce the cook time to 2 hours on high or 4 hours on low.
  • Shredded Cheese – Feel free to top your soup with different types of cheddar cheese.

Step by Step Instructions

  • Step 1 – Everything goes in the crock pot including raw chicken. This is such an easy toss and go recipe.
All the ingredients in the crock pot
  • Step 2 – Cover and cook. You can cook this on low for 6 to 8 hours or high for 4 to 6 hours. The cooking time results in tender and flavorful chicken.
  • Step 3 – Once the chicken is cooked, shred the chicken and mix together in the slow cooker. For a simple, delicious slow cooker chicken enchilada soup recipe.
Bowl of Chicken Enchilada Soup topped with slice avocados and tortilla chips with a close up image of a serving on a spoon

Enchilada Soup Topping ideas

We like to top ours with tortilla strips or crushed up tortilla chips. However, you can choose any toppings you like.

Other ideas include:

  • Monterey Jack Cheese
  • Sour Cream
  • Avocado
  • Green Onion
  • Hot Sauce
  • Fresh Lime

And whatever you like! This is one of our favorite soups.

It is also tasty served with homemade cornbread. I like to crumble it right into the soup.

How to Make the Soup Thicker

If you prefer a creamier and thicker soup, add a block of cream cheese 30 minutes before it is finished cooking. This will change the consistency to more of a creamy soup and it is fabulous.

I like it both ways and think they are equally delicious.

Bowl of Chicken Enchilada Soup topped with slice avocados and tortilla chips

Frequently Asked Questions

How to Store Leftovers

Place leftovers inside an airtight container. Put in the fridge up to 5 days.

How to Freeze:

You can freeze this before you cook it.  Simply place the ingredients in a freezer bag. When you are ready to cook, place in the crock pot frozen and cook as normal.
Another idea is to freeze the soup after you cook it and just reheat for easy future meals. You can freeze the soup in individual portions for a quick lunch or use large freezer bags to freeze more.
This soup will keep up to 6 months in the freezer.

Can I Make on this Stove Top?

Yes, this soup can be made on the stove top over medium heat. Place oil in a large pot and add in the black beans, corn, chicken and the remaining ingredients. Bring to a boil and allow soup to simmer. Once chicken is cooked, remove chicken and shred with two forks or shred with a mixer.


More Crockpot Mexican Soup Recipes

We love hearing from you. If you make this crockpot enchilada soup recipe, please leave us a comment.

Easy Chicken Enchilada Soup Recipe

4.93 from 13 votes
Crockpot Chicken Enchilada Soup Recipe is one of my favorite go-to soup recipes for busy weeknights. This soup has everything you need for a great dinner.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Cuisine Mexican
Course Soup
Calories 416


  • 4-6 chicken breasts
  • 2 cups chicken stock
  • 10 oz can red enchilada sauce
  • 2 cans black beans (drained and rinsed)
  • 1 can diced tomatoes
  • 1 can corn (not drained)
  • 1 small can diced green chilies
  • 2 teaspoons minced garlic
  • 1 diced onion
  • 1 teaspoon cumin
  • 1 teaspoon salt
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  • Place everything in the crock pot.
  • Cook on low for 6-8 hours or on high for 4-6 hours.
  • Once cooked, shred the chicken and mix together.
  • We topped ours with diced avocado, cheese, sour cream, and crushed tortilla chips.

Recipe Notes

This recipe is everything you look for in a comfort soup and then some.

Nutrition Facts

Calories 416kcal, Carbohydrates 45g, Protein 45g, Fat 6g, Saturated Fat 1g, Cholesterol 98mg, Sodium 1187mg, Potassium 1247mg, Fiber 10g, Sugar 9g, Vitamin A 620IU, Vitamin C 14.4mg, Calcium 63mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

4.93 from 13 votes (11 ratings without comment)

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Recipe Rating


  1. Carrie Barnard says:

    I drained and rinsed the black beans but did not drain the corn. I hope you love this recipe!

  2. audrie says:

    Are the beans or corn drained?

  3. Carrie Barnard says:

    14.5 oz for the diced tomatoes. I will update the recipe.

  4. Genevieve says:

    Hi! 1 can of diced tomatoes? 16 or 28 oz? Thank you ?

  5. Kathy Manderfield says:

    Just wondering how many pounds of chicken you’d use for 4 – 6 chicken breasts… they come in so many different sizes…& assuming these are boneless breasts? Seems like it would need more than 2 cups of stock? Anyone reading this that can comment before I try this recipe?! It sounds delicious! Thanks!!

  6. Arielle says:

    5 stars
    This was excellent! I doubled the broth and made it in a pressure cooker rather than a crockpot. Easy, cost effective, delicious. Definitely a keeper.

  7. Dawn says:

    Very good! Hubby’s coworkers were drooling when they smelled it.

  8. Carrie says:

    I would just top the soup with some sour cream and that would be delicious!

  9. Vicki says:

    We love sour cream
    Can I add this with all ingredients or in place of something in recipe?

  10. Carol says:

    5 stars
    Great recipe, and I happened to have all of the ingredients on hand! I modified slightly by using one can of beans which was plenty for my family and fire roasted diced tomatoes which added a nice touch. I also cooked this in my Instant Pot on the slow cooker option which was a first for me. It worked out well; I just really missed having the aroma that comes from the crock pot.