Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Hearty, flavourful, and nourishing Slow Cooker Chicken Enchilada Soup. A true set it and forget it dinner recipe the entire family will love. 

Course Soup
Cuisine Mexican
Keyword easy slow cooker recipe, slow cooker chicken enchilada soup, slow cooker chicken recipe, slow cooker healthy recipe, slow cooker soup
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings
Author Samantha


  • 1-1.5 lbs chicken breasts, approx. 2-3 large ones
  • 1 28 oz can black beans (or 2 x 14 oz cans)
  • 1 14 oz can diced tomatoes
  • 1 8 oz red enchilada sauce (226 gr)
  • 3 cups chicken or vegetable broth
  • 1 cup corn kernels, canned or frozen
  • 1 4 oz can mild green chiles
  • 1 medium onion, peeled and diced (white or yellow)
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt


  1. Place all ingredients in slow cooker (or large oven-proof pot with lid). Cook on high for 3-4 hours or low for 6-8 hrs.

  2. Remove chicken from soup and shred. Return chicken to pot.

  3. Serve in bowls with desired garnishes (tortilla chips, sour cream, chopped fresh cilantro, grated cheese, lime wedges, red onion slices, chopped avocado, etc.)

Recipe Notes

* This soup is freezer friendly for about 2-3 months.