Crockpot Chicken Enchilada Soup Recipe

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

On those days when you want all the cozy enchilada vibes without actually rolling a single enchilada, this Crockpot Chicken Enchilada Soup really comes through. It’s warm, comforting, and has all those familiar flavors in one easy bowl, so you still get that “enchilada night” feeling with way less effort.

I love that this is such a true set-it-and-forget-it recipe—you toss everything in the crockpot, let it simmer away, and by the time you’re ready to eat, the flavors have had hours to meld together. It’s perfect for busy days when you want something homemade and delicious waiting for you with almost no hands-on time.

Simple and Flavorful Chicken Enchilada Soup

This hearty soup features tender chicken, black beans, corn, and enchilada sauce, all simmered together in a slow cooker. It takes about 6 hours to cook on low and serves 6 people, making it a great option for family meals or meal prep.

Ingredients

1 pound boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes with green chilies
1 cup chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or Mexican blend)
Chopped cilantro for garnish
Sour cream for serving (optional)

Instructions

Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot.
Add Ingredients: Layer the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper over the chicken.
Cook: Cover and cook on low for 6 hours or on high for 3 hours.
Shred the Chicken: About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the soup.
Add Cheese: Stir in the shredded cheese until melted and well combined.
Serve: Ladle the soup into bowls and top with chopped cilantro and a dollop of sour cream if desired.