Slow Cooker Chicken Enchilada Soup is incredibly easy to prepare—just 10 minutes of hands-on time—and delivers a warm, spicy flavor that’s perfect for chilly days. This naturally gluten-free, low-calorie crock pot meal is ideal for busy weeknights and filling cold-weather dinners.
When damp, cold weather settles in, soup becomes the go-to comfort food. Slow cooker soups are especially convenient because they require minimal prep, use few dishes, and provide a complete, satisfying meal. This chicken enchilada soup combines bright tomato and chili flavors with tender shredded chicken, beans and corn for a hearty bowl with a spicy kick.
If you prefer milder flavors, you can easily reduce or omit the hot sauce and still enjoy a richly seasoned soup. This recipe is versatile, family-friendly, and packs plenty of protein and fiber while keeping calories modest.
Ingredients
Below are the ingredients that build the classic enchilada-soup flavor. Where appropriate, I note easy substitution options so you can adapt the recipe to what you have on hand.
- Enchilada seasoning – a homemade blend of chili powder, cumin, oregano, garlic powder and onion powder works beautifully. You can also use a packaged enchilada seasoning mix if preferred.
- Boneless, skinless chicken breasts – chicken thighs work as well, but breasts keep the soup lighter.
- Chicken broth – use low-sodium broth if you want to control salt, and taste before serving to adjust seasoning.
- Canned diced tomatoes with green chiles – these add flavor and a subtle heat. Use mild or hot varieties to adjust spice level.
- Sriracha or other hot sauce – adds heat and a touch of umami. Omit or reduce for a milder soup.
- Tomato paste – deepens the tomato flavor and thickens the broth slightly.
- Diced onion – for savory background flavor.
- Canned corn – adds sweetness and texture.
- Kidney beans and black beans – drained and rinsed for extra protein and fiber.
Instructions
Prep is quick and the slow cooker does the rest. For exact ingredient quantities and cook times, see the recipe card below.
- Season the chicken. Place chicken breasts in the slow cooker and rub them with the enchilada seasoning.
- Add the remaining ingredients. Pour in the chicken broth, diced tomatoes with green chiles, sriracha (or other hot sauce), tomato paste, diced onions, corn, kidney beans and black beans. Stir gently to combine.
- Cook low and slow. Cover and cook on low for 8–10 hours, or on high for 4–5 hours.
- Shred the chicken. Remove the chicken to a cutting board or shred it directly in the pot with two forks, then return the shredded chicken to the soup.
- Serve warm. Ladle into bowls and add your favorite toppings.
Topping ideas: shredded cheddar or pepper jack cheese, sliced avocado, fresh cilantro, sliced jalapeños, tortilla strips, a dollop of sour cream, or a spoonful of guacamole. Adjust toppings to taste and spice preference.
Optional additions
This soup is great as written, but you can easily customize it for different textures and flavors.
- Add more vegetables. Stir in a cup of diced bell peppers or zucchini along with the onions, corn and beans for extra color and nutrients.
- Make it creamy. After removing the cooked chicken to shred, add 8 ounces of cubed cream cheese to the hot soup, cover and let it melt. Return the shredded chicken and stir until fully combined for a rich, creamy version.
- Bump up the heat. Add a teaspoon of cayenne to the seasoning mix, include diced jalapeños, or increase the hot sauce to make the soup spicier.
- Keep it mild. Omit the hot sauce and add an extra tablespoon of enchilada seasoning to retain bold flavor without the heat.
Storage and reheating
Refrigerator: Store leftover soup in an airtight container for up to 6 days. Reheat on the stove over medium heat until simmering, about 5 minutes, stirring occasionally.
Microwave: Warm individual portions in a microwave-safe bowl for 2–3 minutes, stirring halfway through.
Freezer: Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator for 24 hours before reheating on the stove, in a slow cooker, or in the microwave.
Instant Pot method
If you want this soup ready in under an hour, you can make it in an electric pressure cooker. Follow these concise steps:
- Use the sauté function with 2 tablespoons olive oil. Cook the diced onion 4–5 minutes, then rub the seasoning on the chicken and sear each breast 2–3 minutes per side.
- Cancel sauté, then add the chicken broth, diced tomatoes with green chiles, sriracha (or hot sauce), tomato paste, corn, kidney beans and black beans. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Let the pressure release naturally for 10–15 minutes, then quick-release any remaining pressure and open the lid.
- Shred the chicken directly in the pot or remove to shred and return it to the soup before serving.
Stovetop method
To prepare this soup on the stove, use shredded chicken from a pre-cooked rotisserie bird or leftover cooked chicken. Combine all ingredients in a large pot over medium-high heat, bring to a boil, then reduce heat, cover and simmer for 15–20 minutes until flavors meld. Add shredded chicken at the end to warm through.
More slow cooker soup recipes
When the weather calls for comfort, a slow cooker makes dinner simple. Try other crock pot soups that combine convenience with bold flavors to expand your weeknight rotation.
Slow Cooker Chicken Enchilada Soup
Servings: 6
Prep Time: 10 minutes
Cook Time: 4 hours (high 4–5 hrs / low 8–10 hrs)
Author: Whitney Bond
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons enchilada seasoning
- 4 cups chicken broth
- 20 ounces diced tomatoes with green chilies (two 10-ounce cans)
- 1/4 cup sriracha or other hot sauce (adjust to taste)
- 6 ounce can tomato paste
- 1 cup diced onion
- 15 ounce can corn
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can black beans, drained and rinsed
Optional Toppings
- Shredded cheddar or pepper jack cheese
- Sliced avocado
- Chopped cilantro
- Tortilla strips
Instructions
- Place chicken breasts in a large slow cooker and rub with enchilada seasoning.
- Add chicken broth, diced tomatoes with green chilies, sriracha, tomato paste, diced onion, corn and drained beans. Stir to combine.
- Cook on low for 8–10 hours or on high for 4–5 hours.
- Before serving, shred the chicken with two forks directly in the slow cooker or remove, shred and return it to the soup.
- Ladle into bowls and top as desired.
Notes
- Refer to the instructions above for Instant Pot or stovetop variations.
- Avoid starting with frozen chicken breasts in the slow cooker for food-safety reasons; thaw fully before cooking.
- To make a milder soup, omit the hot sauce and add an extra tablespoon of enchilada seasoning for flavor without heat.
- To make it creamy, stir in 8 ounces of cubed cream cheese after removing the chicken to shred; let the cheese melt before returning the chicken and serving.
Nutrition Facts (per serving)
Calories: 329 kcal
Carbohydrates: 45 g
Protein: 28 g
Fat: 4 g
Sodium: 1946 mg (adjustable by using low-sodium broth and rinsing canned items)
Fiber: 11 g