If you’re craving a hearty, flavorful bowl of comfort food, look no further than this creamy, zesty, and satisfying crockpot chicken enchilada soup! Packed with tender chicken, fire-roasted tomatoes, black beans, corn, and the bold flavors of enchilada sauce, this soup is both a crowd-pleaser and a breeze to make. Whether you’re looking for a healthy crockpot chicken recipe, craving something creamy and cheesy, or need a dish that works for keto or paleo diets, this soup has you covered.

This easy recipe takes all the goodness of chicken enchiladas and transforms it into a soul-warming soup. Just pop the ingredients into your slow cooker, let it work its magic, and come home to an irresistible homemade dinner! 🌮✨

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Recipe Overview 🌟

• Prep Time: 10 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: Up to 8 hours (hands-off cooking!)
• Servings: 6 hearty bowls
• Skill Level: Easy enough for beginners but delicious enough for pros!

Why You’ll Love This Recipe 💖

This slow cooker soup recipe is bursting with bold flavors and easy-to-love elements! Here’s why this is going to become your new family favorite:

1. Simple to Make: Toss everything into your crockpot in the morning, and dinner is ready by the evening. Perfect for busy days!
2. Hearty & Flavorful: With chicken, black beans, corn, and fire-roasted tomatoes, this soup is the definition of comfort food.
3. Versatile: Whether you want a creamy spin with cheese or prefer a lighter, paleo-style version, this recipe is easy to adapt.
4. Diet-Friendly: It’s naturally gluten-free and can easily be adjusted to fit keto, paleo, or low-carb diets.
5. Perfect For Meal Prep: Leftovers taste even better the next day, making it a great choice for lunches or freezer meals.

Ingredients You’ll Need

This crockpot chicken enchilada soup recipe is made from pantry staples and everyday ingredients.

• Chicken breasts or thighs (boneless and skinless; either works beautifully!)
• Red enchilada sauce (for that bold, zesty flavor—use green enchilada sauce for a fun twist!)
• Fire-roasted tomatoes (adds a smoky depth of flavor you’ll love).
• Black beans (drained and rinsed—perfect for texture and fiber).
• Frozen corn (or fresh corn, if it’s in season).
• Chicken broth (creates the soup base and packs loads of flavor).
• Garlic and onion (fresh or powdered options work).
• Cream cheese (if making the creamy version!)
• Cheddar or Mexican blend cheese (optional for topping).
• Spices: Smoked paprika, cumin, chili powder, and a pinch of salt & pepper.
• Lime juice (for a tangy finish).
• Optional toppings: Fresh cilantro, avocado slices, sour cream, tortilla chips, or jalapeños for extra heat.

Full measurements and details can be found in the recipe card below—scroll down for the exact instructions!

How to Make Crockpot Chicken Enchilada Soup

This easy slow cooker chicken enchilada soup recipe is as simple as tossing everything into your crockpot and letting it cook. Here’s how to make it step-by-step:

Step 1: Prep Your Ingredients

Chop your garlic and onion, drain and rinse your black beans, and measure out your seasonings. If using frozen corn, no need to thaw—it can go straight into the crockpot!

Step 2: Add Everything to the Crockpot

Place the chicken breasts, enchilada sauce, fire-roasted tomatoes, black beans, corn, garlic, onion, chicken broth, and spices into the crockpot. Stir everything lightly to combine.

Step 3: Slow Cook

Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.

Step 4: Shred the Chicken

Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine.

Step 5: Add Creaminess (Optional)

For a creamy version, stir in cream cheese and let it melt into the soup. You can also mix in shredded cheddar for an extra cheesy kick!

Step 6: Serve & Garnish

Ladle the soup into bowls and load it up with your favorite toppings—think fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, or avocado slices. Squeeze in a little fresh lime juice for extra flavor if desired.

Dietary Variations & Substitutions

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1. Crockpot Chicken Enchilada Soup Keto: Skip the corn and black beans. Swap cream cheese for heavy cream for a low-carb option.
2. Crockpot Chicken Enchilada Soup Paleo: Use full-fat coconut milk instead of cream cheese and skip the cheese and beans entirely.
3. Green Enchilada Chicken Soup Crock Pot Style: Use green enchilada sauce instead of red for a tangy, unique spin.
4. Make it Vegetarian: Swap chicken for diced sweet potatoes or cooked quinoa, and use vegetable broth.
5. Extra Healthy Version: Use low-sodium broth and enchilada sauce to control salt levels and skip the cheese if needed.

Pro Tips for the Best Chicken Enchilada Soup

• Season To Taste: Adjust spice levels to your preference—add extra chili powder, smoked paprika, or jalapeños if you like it hot!
• Don’t Overcook the Chicken: While crockpots are forgiving, try not to overcook the chicken to keep it tender and juicy.
• Shredding the Chicken: For an easy hack, place the cooked chicken into a bowl and shred it quickly with a hand mixer.

Serving Suggestions

This chicken enchilada soup in crockpot is perfect on its own, but pairing it with sides can make it even more special:

• Serve with warm flour or corn tortillas on the side.
• Add a fresh, zesty side salad with avocado and lime dressing.
• Pair with tortilla chips or cornbread for dipping.
• Go all out and create a toppings bar with fresh cilantro, diced avocado, sour cream, cheese, lime wedges, and tortilla strips.

Storage and Reheating Tips

1. Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave until hot.
2. Freezer: This soup freezes beautifully! Let it cool completely, then store in individual portions. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Crockpot Chicken Enchilada Soup

Jessica Tran

This creamy & flavorful crockpot chicken enchilada soup is what comfort food dreams are made of! Tender chicken, fire-roasted tomatoes, black beans, and corn create the BEST hearty flavor. Keto, paleo, and gluten-free options included! Try this slow cooker soup recipe today! 

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Course Soup

Servings 6 Bowls

Video

Crockpot Chicken Enchilada Soup Recipe Card 📖

Prep Time: 10 minutes | Cook Time: 6-8 hours (low), 3-4 hours (high) | Servings: 6

Ingredients

• 1.5 lbs chicken breasts (boneless, skinless)
• 2 cups chicken broth
• 1 cup red enchilada sauce (or green for variation)
• 1 can (15 oz) fire-roasted tomatoes
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 block (8 oz) cream cheese (optional, for creamy version)
• 1 cup shredded cheddar cheese (optional)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Add chicken, chicken broth, enchilada sauce, fire-roasted tomatoes, black beans, corn, onion, garlic, and spices to your crockpot. Stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Remove chicken, shred, then return to the crockpot.
4. (Optional): Stir in cream cheese for a creamy consistency.
5. Ladle into bowls, garnish with toppings, and enjoy!

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This crockpot chicken enchilada soup is everything you love about chicken enchiladas but SO much easier to make. Whether you keep it healthy, make it creamy, or load it up with toppings, this dish is guaranteed to become a go-to favorite for busy weeknights or cozy weekends.

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Have fun customizing your bowl, and don’t forget to pin this recipe for later! Let me know in the comments if this becomes your ultimate slow cooker chicken enchilada soup recipe. Enjoy! 💃🌮