There’s nothing quite like a hearty soup that simmers away with minimal effort and delivers bold, comforting flavors.
This slow cooker chicken enchilada soup is loaded with tender chicken, beans, corn, and a cheesy finish that makes every spoonful satisfying.
Why You’ll Love This Recipe
This soup requires minimal prep—just add ingredients to your slow cooker and let it do the work.
It’s hearty, flavorful, and full of protein, fiber, and spice.
The cheesy, creamy finish makes it rich without being heavy.
It’s perfect for feeding a crowd or meal prepping for the week.
What You’ll Need (Ingredient Highlights)
Boneless, skinless chicken breasts cook down tender and shred easily.
Taco seasoning adds bold, Tex-Mex flavor without extra effort.
Enchilada sauce and diced tomatoes create a flavorful, slightly spicy broth.
Black beans and corn add texture, fiber, and sweetness.
Cheddar cheese and cream bring the creamy, comforting finish.
Pro Tips Before You Start
Spray your slow cooker with cooking spray to make cleanup easier.
For deeper flavor, sear the chicken breasts quickly before adding to the crockpot.
Adjust the spice by choosing mild or hot enchilada sauce.
Use low-sodium broth to better control the salt level.
How to Make Slow Cooker Chicken Enchilada Soup
Step 1 – Prepare the chicken
Place chicken breasts in the bottom of the slow cooker and sprinkle with taco seasoning.
Step 2 – Add vegetables and sauce
Pour in the diced tomatoes, Rotel, enchilada sauce, black beans, corn, and chicken broth. Stir gently.
Step 3 – Cook low and slow
Cover and cook on LOW for 4–6 hours until the chicken is tender and cooked through.
Step 4 – Shred the chicken
Remove the chicken, shred it with two forks, then return it to the soup.
Step 5 – Add creaminess
Stir in cheddar cheese and heavy cream. Cover again until cheese melts into the broth.
Step 6 – Taste and serve
Season with salt and pepper to taste. Ladle into bowls and enjoy hot.
What to Serve Them With
Pair with warm tortillas or crusty bread for dipping.
Top with avocado slices, cilantro, or crushed tortilla chips for extra texture.
Serve with a fresh side salad for a balanced meal.
Variations / Substitutions
Swap chicken breasts for thighs for richer flavor.
Use pinto beans instead of black beans.
Make it dairy-free by omitting the cream and cheese or swapping with coconut milk.
Add extra vegetables like bell peppers or zucchini for more nutrition.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze in individual portions for up to 3 months. Thaw overnight before reheating.
Reheat gently on the stove or in the microwave until hot.
FAQs
Can I make this soup spicier?
Yes, use hot enchilada sauce or add jalapeños for extra heat.
Can I cook this on HIGH instead of LOW?
Yes, cook for 2–3 hours on HIGH, though low-and-slow gives better flavor.
Can I use rotisserie chicken instead?
Absolutely—stir in shredded rotisserie chicken during the last 30 minutes.
What toppings work best?
Avocado, cilantro, shredded cheese, sour cream, and tortilla strips all pair well.
Can I thicken the soup?
Yes, mash some of the beans before serving or stir in a cornstarch slurry.
Final Thoughts
This slow cooker chicken enchilada soup is flavorful, cozy, and easy to make.
It’s a no-fuss recipe that will quickly become a family favorite for weeknights or gatherings.
Slow Cooker Chicken Enchilada Soup
Ingredients
Method
- Place chicken breasts in slow cooker. Sprinkle with taco seasoning.
- Add diced tomatoes, Rotel, enchilada sauce, beans, corn, and broth. Stir gently.
- Cover and cook on LOW for 4–6 hours.
- Remove chicken, shred with forks, and return to pot.
- Stir in cheddar cheese and heavy cream. Cover until cheese melts.
- Season with salt and pepper. Serve hot with toppings of choice.
- See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-chicken-enchilada-soup/
Notes
- For a lighter version, replace heavy cream with half-and-half or Greek yogurt.
- This soup freezes well—just cool completely and store in freezer-safe bags.
- Spice it up with jalapeños, hot sauce, or extra chili powder.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.