This rich and hearty Crockpot Chicken Enchilada Soup is a comforting slow cooker dinner filled with tender shredded chicken, black beans, corn, tomatoes, warm spices, and a smoky touch of chipotle in adobo sauce. It is the kind of easy weeknight meal that tastes deeply flavorful without requiring hours of hands-on cooking. Add everything to the slow cooker, let it simmer, shred the chicken, and finish each bowl with your favorite toppings.
Crock Pot Chicken Enchilada Soup Recipe
When the weather turns cold, a warm bowl of soup is one of the easiest ways to make dinner feel cozy and satisfying. This slow cooker chicken enchilada soup is perfect for chilly days, busy evenings, and anytime you want a filling meal that does not require constant attention in the kitchen.
The flavor is inspired by chicken enchiladas, but the recipe is served as a hearty soup. Chicken broth and tomato sauce create a savory base, while cumin, oregano, cilantro, garlic, onion, and chipotle peppers in adobo sauce add depth and warmth. Black beans and corn make the soup more filling, and shredded chicken gives every spoonful a comforting texture.
One of the best parts of this Crockpot Chicken Enchilada Soup is how flexible it can be. You can keep it mild, make it spicier, or customize the toppings for each person at the table. It is a family-friendly recipe that works well for meal prep, casual dinners, and relaxed weekends at home.
If you enjoy slow cooker soup recipes, this is a great one to keep in your regular rotation. It is simple enough for beginners and flavorful enough to serve again and again. The slow cooker does most of the work, making it easy to prepare a homemade dinner even on a busy day.
Ingredients needed for Chicken Enchilada Soup
- Olive oil
- Onion
- Garlic
- Chicken broth
- Tomato sauce
- Chipotle chile in adobo sauce
- Cilantro
- Black beans
- Petite diced tomatoes
- Frozen corn
- Cumin
- Dried oregano
- Chicken breast
- Scallions
- Cheddar cheese
Recipe adaptations: You can adjust this soup to match your taste. Use spicy diced tomatoes if you want more heat, or add a small amount of chili powder for extra warmth. Pinto beans can be used in place of black beans for a slightly different flavor and texture. If you prefer a smokier soup, use the higher amount of chipotle peppers in adobo sauce listed in the recipe.
Topping ideas: Serve this chicken enchilada soup with tortilla chips, sour cream, shredded cheddar cheese, avocado, scallions, fresh cilantro, or any toppings you enjoy. Toppings add texture, freshness, and creaminess, making each bowl feel complete.
Equipment Needed
Vegetable chopper: Helpful for quickly chopping onions, scallions, and other toppings.
Saucepan: Used to sauté the onions and garlic and to bring the broth mixture to a boil before transferring it to the slow cooker.
Crockpot or slow cooker: A slow cooker with a timer is helpful because it can switch to warm after cooking, keeping the soup ready until dinner time.
Soup bowls: A deep bowl works best for serving this hearty soup with toppings.
To shred the chicken, carefully remove it from the slow cooker and pull it apart with two forks. You can also shred it directly in the crockpot, but be careful to avoid splashing the hot soup.
Great Crockpot Chicken Recipes
Crockpot Teriyaki Chicken
Crockpot White Chicken Chili
Crockpot Tater Tot Chicken Casserole
Crockpot Buffalo Chicken Dip
Crockpot Chicken Gumbo
Slow cooker chicken recipes are useful for easy dinners because they allow the ingredients to cook gently while the flavors come together. This chicken enchilada soup is especially convenient because it uses simple pantry and freezer ingredients while still delivering a bold, comforting flavor.
Slow Cooker Crockpot Chicken Enchilada Soup
Ingredients
- 2 teaspoons olive oil
- ½ cup onion chopped
- 3 garlic cloves minced
- 3 cups chicken broth
- 8 oz tomato sauce
- 1-2 teaspoons chipotle peppers in adobo sauce
- ¼ cup cilantro chopped
- 15 oz black beans rinsed
- 14.5 oz diced tomatoes
- 2 cups frozen corn
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 pound chicken breast
- ¼ scallions chopped
- ¾ cup cheddar cheese
Instructions
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Heat the olive oil in a saucepan. Add the chopped onion and minced garlic, then sauté until fragrant.
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Stir in the chicken broth, tomato sauce, and chipotle peppers in adobo sauce. Bring the mixture to a boil.
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Add the chopped cilantro, then carefully pour the mixture into the crockpot.
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Add the black beans, diced tomatoes, frozen corn, cumin, and dried oregano. Stir to combine.
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Place the chicken breast into the slow cooker.
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Cook on low for 4 to 6 hours, or until the chicken is cooked through and easy to shred. Shred the chicken and stir it back into the soup.
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Serve hot with sour cream, cheddar cheese, scallions, cilantro, tortilla chips, or your favorite toppings.
Kitchen Tools
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Slow cooker
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Saucepan
Nutrition
Recipe originally shared on November 24, 2017. Updated on March 25, 2020.