Go Back
The Boat Shed Kitchen

Slow Cooker Chicken Enchilada Soup

This Slow Cooker Chicken Enchilada Soup is hearty, flavorful, and incredibly easy to make. Packed with tender shredded chicken, beans, corn, tomatoes, and a rich enchilada broth, it’s the ultimate comfort food for busy weeknights. Just toss everything in the slow cooker, let it simmer, and enjoy a bowl of cozy goodness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 5 hours 10 minutes
Servings: 6
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 1-oz package taco seasoning
  • 2 10-oz cans red enchilada sauce
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can corn, drained
  • 1 10-oz can Rotel diced tomatoes and green chilies, undrained
  • 1 15-oz can diced tomatoes, undrained
  • 2½ cups low-sodium chicken broth
  • ½ cup shredded cheddar cheese
  • ⅓ cup heavy cream
  • Salt and pepper to taste

Method
 

  1. Place chicken breasts in slow cooker. Sprinkle with taco seasoning.
  2. Add diced tomatoes, Rotel, enchilada sauce, beans, corn, and broth. Stir gently.
  3. Cover and cook on LOW for 4–6 hours.
  4. Remove chicken, shred with forks, and return to pot.
  5. Stir in cheddar cheese and heavy cream. Cover until cheese melts.
  6. Season with salt and pepper. Serve hot with toppings of choice.
  7. 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.