Slow Cooker Chicken Enchilada Soup brings the cozy, satisfying flavors of enchiladas into one easy, hands-off meal. With tender shredded chicken, hearty black beans, sweet corn, and a touch of spice, this soup is the perfect way to warm up after a long day. The slow cooker does all the work, creating a creamy, cheesy, and deeply flavorful soup that tastes like comfort in a bowl.
Why You’ll Love This Recipe
- 🥣 Effortless and comforting – Let your slow cooker handle dinner while you go about your day.
- 🧀 Creamy and cheesy – The addition of cheddar and cream at the end makes it irresistibly rich.
- 🌽 Hearty and wholesome – Packed with protein, fiber, and satisfying ingredients.
- 🌶️ Full of flavor – Every spoonful has that signature enchilada warmth, with just the right amount of spice.
This is one of those recipes you’ll want to keep in your rotation all winter long—it’s simple, flavorful, and tastes even better the next day.
Ingredients
- 2 lbs boneless, skinless chicken breasts – Cook until fork-tender, then shred for the perfect texture.
- 1 (1-oz) packet taco seasoning – A blend of chili powder, cumin, paprika, and spices that gives the soup its Mexican flair.
- 2 (10-oz) cans red enchilada sauce – Adds a rich, tangy base with a mild spice kick.
- 1 (15-oz) can black beans, drained and rinsed – Adds protein and a creamy texture.
- 1 (15-oz) can corn, drained – Brings sweetness and color to balance the spice.
- 1 (10-oz) can Rotel diced tomatoes with green chilies, undrained – Adds a pop of heat and acidity.
- 1 (15-oz) can diced tomatoes, undrained – For extra body and tomato flavor.
- 2½ cups low-sodium chicken broth – Keeps everything simmering in a flavorful, balanced base.
- ½ cup shredded cheddar cheese – Melts into the soup for a velvety finish.
- ⅓ cup heavy cream – Adds richness and smoothness to the broth.
- Salt and pepper, to taste
Instructions
1. Prepare the Base
Place the chicken breasts in the slow cooker and sprinkle with taco seasoning for that classic enchilada flavor.
2. Add the Ingredients
Pour in the diced tomatoes, Rotel, enchilada sauce, black beans, corn, and chicken broth. Stir gently to combine.
3. Slow Cook
Cover and cook on LOW for 4–6 hours, or until the chicken is tender and cooked through.
4. Shred the Chicken
Remove the chicken from the slow cooker and shred it with two forks. Return it to the soup and stir to distribute evenly.
5. Add the Creamy Finish
Stir in the shredded cheddar cheese and heavy cream. Cover and cook for a few minutes more, until the cheese is fully melted and the soup turns creamy and rich.
6. Season and Serve
Taste and adjust with salt and pepper as needed. Serve hot with your favorite toppings!
Topping Ideas
Top each bowl with your favorite enchilada-inspired garnishes for extra texture and flavor:
- Sliced avocado or fresh cilantro
- A dollop of sour cream
- Crispy tortilla strips or shredded cheese
- A squeeze of lime juice for brightness
Storage & Freezing Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, portion into freezer-safe containers and store for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it thickens.
Helpful Notes
- For extra spice, add a diced jalapeño or a pinch of cayenne pepper.
- To make it dairy-free, replace the heavy cream with full-fat coconut milk and omit the cheese.
- Stir in a little lime juice before serving for a bright, fresh finish.
Tips from the Pros
👨🍳 Chef Rick Bayless – Use fire-roasted tomatoes for a smoky depth of flavor.
👩🍳 Chef Bobby Flay – Add cheese at the end of cooking to keep it creamy and prevent curdling.
🌮 Chef Marcela Valladolid – Finish with a squeeze of lime to make the flavors pop.
Variations
- Swap chicken for ground turkey or beef for a heartier option.
- Add diced bell peppers for extra crunch and color.
- Try green enchilada sauce for a tangy, spicy twist.
The Comfort of Mexican Flavors
This Slow Cooker Chicken Enchilada Soup brings the soul of Mexican comfort food to your kitchen. Every bowl is warm, creamy, and full of layered flavor—perfect for busy nights, meal prep, or cozy weekends at home.
📋 Recipe Summary
Slow Cooker Chicken Enchilada Soup
A cozy, flavorful soup that combines tender chicken, black beans, and corn in a creamy enchilada-inspired broth.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings
Cuisine: Mexican
Course: Main Dish
Difficulty: Easy
Dietary: Gluten-Free