Slow Cooker Chicken Enchilada Soup

This easy slow cooker chicken enchilada soup is filled with tender shredded chicken, black beans, corn, tomatoes, and bell pepper in a flavorful enchilada broth. It takes just 15 minutes to get everything started, then the slow cooker handles dinner from there.

This is the kind of soup I make when I want something hearty and savory that the whole family will be excited to eat. We could happily eat Tex-Mex every day around here, so chicken enchilada soup is always an easy win, especially once everyone adds their own cheese, avocado, sour cream, and tortilla chips.

The simple roux is worth the few extra minutes because it gives the broth a smooth texture and more body without making the soup heavy. It comes together quickly before everything goes into the slow cooker.

Is This the Right Recipe for You?

• Hearty enough for dinner. Chicken, black beans, corn, tomatoes, and bell pepper make this soup filling enough to serve as the main meal.
• A broth with a little more body. A simple roux lightly thickens the enchilada broth, placing the texture somewhere between a thin broth and a creamy soup without making it heavy.
• One quick stovetop step. This is not a completely dump-and-go recipe, but the roux comes together in just a few minutes before the slow cooker takes over.
• Easy to adjust the spice level. Choose mild, medium, or hot enchilada sauce based on your family’s preference, then offer jalapeños or hot sauce for anyone who wants more heat.
• Plenty of topping options. Cheese, avocado, sour cream, cilantro, lime, and tortilla chips let everyone customize their own bowl.
• Flexible slow cooker timing. Cook the soup on low for 6 to 8 hours or on high for 3 to 4 hours, depending on what works best for your day.

Ingredients You’ll Need

• Butter and flour. These create the lightly thickened base for the enchilada broth. Cook them together until smooth and bubbly so the flour blends evenly into the liquid.
• Chicken broth. Use low-sodium broth since the enchilada sauce, beans, and toppings can already bring plenty of salt.
• Milk. Milk smooths out the broth and softens the sharper flavor of the enchilada sauce. It does not make the soup especially creamy or heavy.
• Enchilada sauce. This provides most of the seasoning and enchilada flavor. Use mild, medium, or hot sauce, or try my homemade enchilada sauce.
• Black beans. Use canned black beans that have been drained and rinsed. They add protein and make the soup more filling.
• Diced tomatoes. Add the entire can, including the juices, to help build the broth.
• Corn. Frozen corn can go directly into the slow cooker without thawing.
• Onion and bell pepper. These vegetables soften as the soup cooks and add flavor throughout the broth. Any color of bell pepper will work.
• Chicken breasts. The chicken cooks slowly until tender and is shredded before serving. Boneless chicken thighs can also be used.
• Toppings. Monterey Jack cheese, sour cream, avocado, cilantro, jalapeños, lime wedges, and crushed tortilla chips are all good options.

How to Make Slow Cooker Chicken Enchilada Soup

This recipe starts with a quick roux that creates a smooth, flavorful enchilada broth. Once that is ready, everything cooks together in the slow cooker until the chicken is tender and easy to shred.

1. Make the enchilada broth

Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute, until smooth and bubbling.

Remove from the heat and slowly whisk in 1/2 cup of the chicken broth and 1/2 cup of the milk. Return to the heat and cook, stirring often, until slightly thickened.

Remove from the heat again, then whisk in the enchilada sauce and the remaining broth and milk.

Pro tip: Add the liquid gradually to help prevent lumps.

2. Fill the slow cooker

Add the drained black beans, diced tomatoes with their juices, corn, onion, and bell pepper to the slow cooker. Place the raw chicken breasts on top, then pour the enchilada broth over everything.

3. Cook the soup

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

The chicken is ready when it reaches 165°F and shreds easily with two forks.

4. Shred and serve

Remove the chicken, shred or cut it into bite-sized pieces, then return it to the slow cooker. Stir well and add a splash of broth if you prefer a thinner soup.

Pro tip: The broth will thicken slightly as the soup sits.

Serve with cheese, sour cream, avocado, cilantro, lime, or tortilla chips.

Expert Tips

• Even out the chicken breasts. Choose breasts that are similar in size, then gently pound the thicker sections so they cook at the same rate and shred evenly.
• Shred the chicken while it is warm. Freshly cooked chicken pulls apart more easily. Return it to the soup right away so it can absorb some of the enchilada broth.
• Taste before adding extra seasoning. The enchilada sauce provides most of the flavor, so wait until the soup is fully cooked before adding more salt, spice, or acidity.

Variations and Substitutions

• Make it gluten-free. Replace the flour with 1 tablespoon of cornstarch or arrowroot powder. Whisk it into cold milk or broth before heating to help it blend smoothly.
• Add deeper tomato flavor. Substitute fire-roasted diced tomatoes for regular diced tomatoes. They add a subtle smoky flavor without making the soup much spicier.
• Add green chiles. Stir in a small can of diced green chiles for more Tex-Mex flavor. Mild chiles add flavor without much heat, while hot chiles give the soup a stronger kick.
• Make it creamier. Stir in softened cream cheese, heavy cream, or half-and-half after the chicken is shredded. Add it at the end and stir until smooth.
• Use cooked shredded chicken. Add about 3 cups of cooked chicken during the final 30 minutes, just long enough to heat it through. This works well with leftover or rotisserie chicken.
• Make it meatless. Omit the chicken, use vegetable broth, and add an extra can of beans. Pinto beans or white beans help make the soup more filling.

Chicken Enchilada Soup Toppings

The toppings are one of the best parts of chicken enchilada soup. Set out a few options so everyone can add something creamy, crunchy, fresh, or spicy to their bowl.

Topping Ideas

• Creamy: Sour cream, diced avocado, or guacamole
• Cheesy: Shredded Monterey Jack, cheddar, or a Mexican cheese blend
• Crunchy: Crushed tortilla chips or baked tortilla strips
• Fresh: Chopped cilantro, sliced green onions, or a squeeze of lime
• Spicy: Sliced jalapeños, hot sauce, or extra diced green chiles

Storage, Freezing and Reheating

Refrigerate: Allow the soup to cool, then store it in an airtight container in the refrigerator for up to 3 days.

Freeze: Transfer the cooled soup to a freezer-safe container, leaving a little room at the top for expansion. Freeze for up to 3 months. Individual portions are useful for quick lunches.

Thaw: Thaw frozen soup overnight in the refrigerator before reheating.

Reheat: Warm the soup in a saucepan over medium-low heat, stirring occasionally, or microwave individual portions until heated through. The broth may thicken after refrigeration or freezing. Stir in a splash of chicken broth or milk while reheating to bring it back to the consistency you prefer.

Frequently Asked Questions

How can I make chicken enchilada soup thicker?

To thicken finished chicken enchilada soup, mix 1 tablespoon of cornstarch with 1 tablespoon of cold broth or water. Stir the slurry into the hot soup, then cook on high for 10 to 15 minutes until thickened. You can also mash some of the black beans into the broth for a thicker texture without adding another ingredient.

Is chicken enchilada soup spicy?

Chicken enchilada soup can be mild or spicy depending on the enchilada sauce you use. Choose a mild red enchilada sauce for a family-friendly soup, or use medium or hot sauce for more heat. Jalapeños, green chiles, cayenne pepper, and hot sauce can also be added separately.

Can I use cooked or rotisserie chicken?

Cooked or rotisserie chicken works well in slow cooker chicken enchilada soup. Replace the raw chicken breasts with about 3 cups of shredded cooked chicken. Add it during the final 30 minutes of cooking so it has time to absorb the enchilada flavor without becoming dry or overcooked.

Can I use frozen chicken in a slow cooker?

Frozen chicken should be thawed before adding it to a slow cooker. Frozen poultry can take too long to reach a safe cooking temperature when cooked slowly. Thaw the chicken in the refrigerator, then cook it in the soup until the thickest part reaches 165°F and the meat shreds easily.

What is the difference between chicken enchilada soup and chicken tortilla soup?

Chicken enchilada soup gets its primary flavor from red or green enchilada sauce and often has a slightly thicker broth. Chicken tortilla soup is usually more broth-based and commonly includes tomatoes, chiles, and crisp tortilla strips. The ingredients can overlap, but their broth texture and primary seasonings are usually different.

More Recipes Like This

If your family is always happy to see Tex-Mex or a hearty slow cooker dinner on the menu, try one of these easy recipes next.

• One Pot Chicken Enchilada Pasta combines chicken, black beans, corn, and enchilada sauce with pasta for an easy 30-minute skillet dinner.
• Crockpot Cream Cheese Chicken Chili is a rich white chicken chili made with beans, corn, jalapeño, and cream cheese.
• Slow Cooker Chicken Tacos use just a few simple ingredients to make tender shredded chicken for tacos, bowls, or meal prep.
• Slow Cooker Chicken and Wild Rice Soup is another hearty chicken soup that cooks throughout the day with wild rice, vegetables, and fresh herbs.
• Cheese Turkey Enchiladas are filled with seasoned ground turkey and topped with sauce and cheese for a satisfying baked enchilada dinner.

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