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

Slow Cooker Chicken Enchilada Soup

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


  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1/2 cup chicken broth
  • 2 cups milk
  • 1: 10 oz can of enchilada sauce
  • 1: 15 oz can black beans, rinsed and drained
  • 1: 14.5 oz can diced tomatoes and green chilies
  • 1: 10 oz package frozen corn
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 large chicken breasts


  • 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!