This chicken enchilada soup is creamy, warm, and full of bold Mexican flavors! A hearty and comforting stovetop or crockpot soup recipe that’s perfect for busy weeknights.

Creamy chicken enchilada soup in white bowl with toppings.

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Jamielyn Nye

Crock Pot Chicken Enchilada Soup

It’s no secret that I love creamy chicken enchiladas, so this chicken enchilada soup recipe was a natural next step to make for fall and winter. Loaded with beans, tender chicken, and craveable Tex-Mex flavors, it’s rich, flavorful, and perfect for warming up a cold fall or winter day while it simmers away in the slow cooker.

If you’re craving more comforting soup recipes, try my taco soup, chicken tortilla soup, and chicken taco soup.

Recipe Ingredients

Crockpot chicken enchilada soup can be a dump-and-go slow cooker dinner or you can make it on the stovetop in 30 minutes!

Chicken enchilada soup ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Chicken: Boneless skinless chicken breasts shred so easily and help make the chicken enchilada soup super hearty.
  • Broth: Chicken broth just adds to the flavor and helps make this more of a soup than a stew.
  • Enchilada sauce: You can use homemade or canned red enchilada sauce to give this soup its familiar flavor.
  • Veggies: The soup is packed with black beans (or pinto beans), tomatoes, corn, onion, and bell peppers. Green bell pepper or red bell pepper can be used.
  • Rotel tomatoes with green onions: I love using Rotel to add extra flavor to the tomatoes. The cans already have diced tomatoes mixed together for the perfect flavor and texture.
  • Seasoning: Cumin and garlic powder add smokiness and depth to this dish.
  • Cream cheese: I prefer to use cream cheese but have used cream of chicken soup in a pinch for great results.
  • Cheese: A little bit melted into the soup helps thicken and add to the creaminess.

How to Make Chicken Enchilada Soup

This crockpot chicken enchilada soup is one of those easy recipes where the slow cooker does all the work!

Showing how to make chicken enchilada soup in a 4 step collage.
  1. Add chicken to crockpot. Place chicken in the bottom of a 5-quart crockpot, then pour chicken broth and enchilada sauce on top.
  2. Combine. Add black beans, tomatoes, corn, onion, and bell peppers to crockpot. Then add seasonings on top.
  3. Cook in the crockpot then shred chicken. Cover and cook on high for 3 to 4 hours, or on low for 5 to 7 hours. Remove chicken and shred (or cut into bite-sized pieces).
  4. Finish and serve. Add chicken back to soup with cream cheese. Add shredded cheese to the soup and stir. Ladle chicken enchilada soup into bowls and serve with desired toppings!
Chicken enchilada soup in white bowl with spoon.

Enchilada Soup Toppings

  • Tortilla strips or tortilla chips: These add crunchy texture to slow cooker chicken enchilada soup similar to my my crockpot chicken tortilla soup!
  • Homemade flour tortillas could also be dipped into the soup.
  • Lime juice: Slice lime wedges and squeeze fresh limes over top for a delicious zest.
  • Sour cream: A dollop of sour cream will enhance the creamy texture.
  • Cheese: Shredded cheddar cheese, Monterey jack cheese, or cotija.
  • Fresh cilantro: This adds a pop of color and flavor to the enchilada chicken soup.
  • Avocados: Make homemade guacamole or add slice avocados.
  • Jalapeno: If you love spicy flavors jalapenos will add the heat!
  • Onions: Chopped onions add a spicy crunch that tastes amazing in every bite!
Close up of a spoonful of chicken enchilada soup full of tender chicken, beans, corn and tomatoes.

Recipe FAQs

Can I make this crockpot chicken enchilada soup recipe on the stovetop?

Absolutely! To save time, I would swap the chicken breasts for shredded chicken. Heat all other ingredients in a large stockpot, except the chicken and the cheese. Simmer until onion and bell pepper are tender, and then add the cooked chicken, cream cheese and cheese until melted and warmed through.

Can I use rotisserie chicken?

Yes! Using rotisserie chicken is a great shortcut and adds extra flavor. Just shred the meat and stir it in during the last 30 minutes of the crockpot cooking time so it stays tender.

How to make soup thicker?

I personally think the consistency of this crockpot enchilada soup is perfect. It’s creamy and has just the right amount of thickness.

But if you prefer an even thicker soup, try using less broth and adding in some additional cream cheese about 30 minutes prior to serving. The melted cream cheese acts as a great thickening agent and gives it a super creamy and delicious texture.

How to store leftovers?

Chicken enchilada soup tastes even better the next day as the flavors deepen. Store in the refrigerator up to 4-5 days and reheat gently on the stove or in the microwave.

Can I freeze the soup?

Yes, this soup freezes beautifully! Let it cool completely, then store in a freezer-safe container for 3-6 months. Thaw overnight in the fridge, then reheat until hot and creamy.

Chicken enchilada soup in white bowl.

Love easy crockpot recipes?! Try this crock pot crack chicken, crockpot Italian chicken, and crockpot chicken fajitas for your next dinner!

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Chicken enchilada soup in white bowl with toppings.

Chicken Enchilada Soup

5 from 144 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 8
This chicken enchilada soup is creamy, warm, and full of bold Mexican flavors! A hearty and comforting stovetop or crockpot soup recipe that’s perfect for busy weeknights.
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Video

Equipment

  • 1 5-quart crockpot

Ingredients 

  • 3-4 boneless, skinless chicken breasts
  • 1 cup chicken broth , add an extra cup if you prefer a thinner soup
  • 1 (10-ounce) can red enchilada sauce , or El Pato sauce
  • 2 (15-ounce) cans black beans , rinsed and drained
  • 1 (10-ounce) can Rotel tomatoes and green chiles
  • 1 cup corn
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 teaspoon cumin , more to taste
  • ½ teaspoon garlic powder , more to taste
  • ½ teaspoon Kosher salt , more to taste
  • Ground black pepper , to taste
  • 4-8 ounces cream cheese , at room temp (or can of cream of chicken soup)
  • ½ cup shredded cheddar cheese , plus more if desired

For serving: Tortilla strips, Tortilla chips, Shredded cheese, Sour cream, Cilantro

Instructions

  • Add to slow cooker: In the bottom of a 5-quart crockpot, add 3-4 chicken breasts. Pour 1 cup chicken broth and 1 can red enchilada sauce over the top. Add 2 cans black beans, 1 can Rotel tomatoes, 1 cup corn, 1/2 cup onion, and 1/2 cup red bell peppers. Stir in 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and pepper. Cover and cook on high 3 to 4 hours or low 5 to 7 hours.
  • Shred chicken, stir in cheese: Remove chicken and shred or cut into bite-sized pieces. Add in 4-8 ounces cream cheese or cream of chicken soup. Return the chicken to the crockpot. Add 1/2 cup shredded cheese. Cook on low 30 minutes.
  • Ladle into bowls. Top with tortilla strips or crushed tortilla chips, extra cheese, sour cream, and cilantro, if desired. Serve while hot.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Stovetop: In a large stockpot, saute the onion and bell peppers with a Tablespoon of olive oil. Add all other ingredients, except the chicken and the cheese. Simmer until onion and bell pepper are tender, then add the shredded chicken (I use rotisserie for this version) and cheese until melted and warmed through. This will take less than 30 minutes.
Thicken the soup: If you prefer a thicker soup, only use 1/2-1 cup broth and try adding in some additional cream cheese about 30 minutes prior to serving. The melted cream cheese acts as a great thickening agent and gives it a super creamy and delicious texture.
Cream of chicken soup: Originally this soup had 1 can cream of chicken soup instead of cream cheese. Feel free to swap if you prefer.
Spice: For a little extra heat, add cayenne pepper or chili powder to take it up a notch.
Storage: Store without any toppings in an airtight container in the refrigerator up to 5 days or in the freezer up to 6 months.
 

Nutrition

Calories: 341kcal, Carbohydrates: 45g, Protein: 27g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 822mg, Potassium: 839mg, Fiber: 12g, Sugar: 7g, Vitamin A: 859IU, Vitamin C: 20mg, Calcium: 106mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.