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Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!
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Slow cooker chicken enchilada soup

I’m staring at the photos of this slow cooker chicken enchilada soup as I write this post and it’s a whopping 97 degrees outside on the 3rd day of October.

Yes, OCTOBER.

Pretty sure this is a really bad joke from Mother Nature.

Regardless of the temperature outside, it is always a good day to make soup.

Especially soup in the slow cooker.

More specifically this slow cooker chicken enchilada soup.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Tips for making this slow cooker chicken enchilada soup

  • Make sure you read the recipe as there is a prep step that is a little extra than just dumping all the ingredients into the slow cooker.
  • Plan ahead. This soup, on low heat, takes 6-8 hours.

Can I make this in the Instant Pot?

Yes!

You can make the sauce right in the insert of the Instant Pot then add all the ingredients, mix, and put it on manual pressure for 20 minutes.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Do I have to make the stovetop sauce?

Yes. It takes a little bit of extra time but well worth it.

Can I make this with another protein?

You can use chicken thighs if you don’t want to use chicken breasts.

You could also use shrimp but if you were to use shrimp, I wouldn’t add it into the soup to cook the entire time. I’d add the shrimp in when the soup is done cooking and the residual heat can cook the shrimp through.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Can I freeze this?

Yes, just make sure you let it cool completely in a freezer-safe container before putting it into the freezer.

Also, don’t fill the container all the way to the top. Liquids expand when frozen so you don’t want it to burst.

Can I add other ingredients into the soup?

Absolutely! Whatever you think would go well with the flavors of chicken enchilada.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

What toppings would be good to serve the slow cooker chicken enchilada soup with?

As you can see in the photos, it was topped with avocados and sour cream.

You can add a squeeze of lime and some chopped fresh cilantro or parsley.

Slow cooker chicken enchilada soup is full of flavor and the perfect weeknight meal that takes no time at all to put together!

Other slow cooker recipes that you would love:

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4.67 from 9 votes

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup is bursting with flavor and made so easily in the slow cooker!
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6

Equipment

Ingredients 

  • 3 tablespoons (42 g) unsalted butter
  • 3 tablespoons flour
  • ½ cup (118 ml) chicken broth
  • 2 cups (473 ml) milk
  • 10 ounce (284 ml) can of enchilada sauce
  • 15 ounce (425 g) can black beans, rinsed and drained
  • 14.5 ounce (411 g) can diced tomatoes and green chilies
  • 10 ounce (284 g) package frozen corn
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 large chicken breasts

Instructions 

  • In a large skillet, melt the butter over medium-low heat and whisk in the flour until smooth and bubbly.
  • Remove from heat and add in the chicken broth and 1/2 cup of milk, whisking to make sure there are no lumps.
  • Return to heat and bring to a gentle boil, stirring until it thickens. Then whisk in the enchilada sauce. Continue to whisk the mixture as you add the rest of the milk.
  • In the insert of the slow cooker, add beans, tomatoes, frozen corn, onions, and green bell pepper.
  • Place the chicken on top of this mixture.
  • Pour the sauce you just made over the chicken.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Right before serving, take out the chicken and shred it. Then add it back into the pot and mix to combine well.
  • You can top this with whatever cheese you like and whatever toppings!

Nutrition

Serving: 1Serving, Calories: 463kcal, Carbohydrates: 61g, Protein: 36g, Fat: 10g, Fiber: 13g, Sugar: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photography by Jesse Reilly

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Recipe Rating




46 Comments

  1. hands-down one of my husband’s favorite soups. he grew up with his mom making soups at home a lot and he is a tough customer. this one is also mexican home-cook approved ;). Delish.

  2. I made this today and I am impressed! I wanted to find a healthier version of enchilada soup than my old one (with processed cheese) and came across this one. I did sub in a quarter cup masa harina for the butter/flour as I prefer it as a thickener in this soup and also that made it a more dump and go recipe for me. I also made a couple changes due to what I had on hand like drained canned corn and frozen boneless skinless thighs (I used 3) and added my dairy nearer the end in case of curdling. Anyway, I wouldn’t have left a comment since I did make a few substitutions but I am just in case anyone else wanted to know those things worked out. Thanks for the recipe!

    1. the spices come from the enchilada sauce itself – if you want to add more you can but it turns out delicious as is.

  3. How do you make this recipe in the instant pot without getting a burn alert? I don’t want to rate it poorly because I think you just need to update the recipe to have better instructions or an Instant Pot modification, but I made no modifications to this recipe and it won’t cook because I kept getting a burn notice. I tried adding more liquid, and that did not help.

    1. well i didn’t develop this recipe for the instant pot so I didn’t realize that one would get burn warnings. i think i made it once in my IP and i didn’t get that so that’s why i wrote in the blog post you can do it in the IP….anyway – i do know that with tomatoes, instant pots get super iffy with tomatoes..and it’s so bizarre. i heard it was a glitch. i have heard if you put all ingredients into the pot but put dump tomatoes in LAST, ON TOP of everything else and DO NOT stir…that is how you would get rid of the burn warning. again, i’m not 100% positive.

  4. Everyone loved this, kids, grandparents, and husband! Was great leftover as well. I served it with a crispy cheese quesadilla on the side, perfect for dunking!

  5. I used El Pato green enchilada sauce and it is a very pale cream sauce, not red like your photos. I also added salt, cumin and cayenne. Very easy and tasty!!

  6. I made this in the instant pot last night and it came out great. It was filling enough to be our meal with a corn muffin on the side. I accidentally added all the milk at the same time instead of just 1/2 cup to let it thicken. It tasted fine but I’m sure it made a difference in the consistency of the soup. I thought I had black beans but didn’t so I used white beans instead. I used green enchilada sauce, next time I’ll use red and see if it changes the flavor. I’m giving only 4 stars instead of 5 since its got a bit more fat from the butter and milk then I usually prefer. I may tinker with it the next time and reduce one or the other or both. But there will definitely be a next time!

  7. This is so easy and yummy!!! It’s definitely my new favorite recipe. I’ve even shared it with the members at my gym, as we’re always looking for delicious and healthy meals we can prep in advance. I think I’ve made it once a week for the past month. Thanks, Julie!