Slow cooker chicken enchilada soup


Slow cooker chicken enchilada soup. Creamy, warm and delicious! This recipe has become my new favorite soup! Yes, it even beats my famous taco soup recipe. Seriously, it is that good!

My taco soup is actually what inspired this recipe. The best part about this soup is that it is super easy to make! Put all of the ingredients in the crock pot and let it simmer all day long. You may be tempted to sneak some bites, because your house will smell amazing! The UPS man stopped by when it was cooking and said “that smells SO good!” I told him it wasn’t quite done, or I’d send hime with a bowl! ;)

This chicken enchilada soup is perfect for a cold winter day. Top it with fresh tortillas or tortilla strips, sour cream and cheese. Mix it all together and enjoy my new favorite soup!


Slow cooker chicken enchilada soup on soup ever!

Slow cooker chicken enchilada soup on soup ever!


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Crock pot chicken enchilada soup


  • 4 large chicken breasts
  • 2 (15 oz )can black beans, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 (10 oz) can rotel tomatoes and green chiles (mild)
  • 1 (15 oz) can corn, drained
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 7oz can El Pato tomato sauce –Mexican hot style (red enchilada sauce will work too)
  • 1 (14 oz) can chicken broth
  • 1 (10.75) oz can condensed cream of chicken soup
  • ½ tsp cumin
  • ½ tsp garlic powder
  • S&P to taste


In a medium sized bowl whisk together the El Pato sauce, chicken broth, condensed cream of chicken soup, cumin and garlic powder. Set aside.
Place chicken in a 5 qt crockpot and then pour sauce over the chicken. Next add the tomatoes, black beans, corn, onion, and bell peppers to the crock pot.
Cover and cook on high for 3-4 hours or low for 6 to 8 hours.
Remove chicken and shred or cut into bite sized pieces. Place the chicken back in the soup and cook on low for 30 minutes.
Just before serving add fresh corn tortillas (cut into strips) or crushed tortilla chips. You can also add cheese, sour cream and cilantro.

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Slow cooker chicken enchilada soup on soup ever!

Seriously, save this recipe! It’s a keeper!

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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20 comments on “Slow cooker chicken enchilada soup”

  1. Mmmm this sounds and looks so good! Maybe I’ll make this later this week instead of shredded chicken tacos!

  2. I am going to add this to my dinner menu! Perfect for or freezing cold weather!

  3. jen @ Tatertots & Jello Reply

    That looks amazing. I can’t wait to try it!!

  4. I LOVE soups – especially if they’re in the slow cooker. Thx for the recipe, girl!!

  5. It’s been sooooo cold here (like in the 20s- that’s cold for LA!) and I’ve been so busy. My slow cooker has become my best friend. I can’t wait to try this one! Pinned.

  6. Oh my goodness… I can’t wait to try this. It looks so darn good!

  7. Do you drain the corn or just dump it all in ?

  8. I made the soup today…mmmmmm. I did have to make a few adjustments because I didn’t have all of the exact ingredients on hand. My hubby loved it, I think that I would either add rice to it or serve it over rice. It is a great winter time soup for sure !! Great recipe.

  9. I must try this :) like J Stone I will probably serve over rice. Looks so yummy!

  10. Any substitutions for the cream of chicken?

  11. Any other substitutions for the tomato sauce?

  12. This looks amazing. Adding to my list and checking out your other soup recipes. Thank you for sharing!

  13. Something new in the ” world ” of soup’s:)…
    Good stuff!!!

  14. This is my kind of soup. Glad that I have known this! Thanks!

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